Sensational Chicken Cacciatore Soup
August 13, 2017
"From our Sunday newspaper The Sunday Times."
- Serving Size: 1 (410.6 g)
- Calories 295
- Total Fat - 8.9 g
- Saturated Fat - 1.8 g
- Cholesterol - 35.7 mg
- Sodium - 497.5 mg
- Total Carbohydrate - 44.5 g
- Dietary Fiber - 8.8 g
- Sugars - 6.3 g
- Protein - 9.7 g
- Calcium - 76.6 mg
- Iron - 1.7 mg
- Vitamin C - 24.1 mg
- Thiamin - 0.2 mg
Heat oil in a big heavy-based pan over high heat and cook the chicken for 4 minutes each side or until browned and then transfer to a plate.
Reduce heat to medium and add onion, carrot, celery, mushroom and rosemary to pan and cook, stirring occasionaly, for 5 minutes or until vegetables start to brown and then add garlic and cook for 30 second or until fragrant.
Now add the wine and bring to a simmer and simmer, uncovered for 3 minutes or until reduced by half.
Add passata, stock and 2 cups water and stir to combine and bring to a simmer.
Return chicken to the pan and cook covered for 45 minutes or until chicken is very tender and using tongs, transfer chicken to a board.
Reduce heat to medium and add the pasta to the pan and cook covered for 15 minutes or until pasta is tender.
Meanwhile, remove and discard bones from the chicken and using 2 forks, shred the meat and return the chicken to the pan with olives and cook for 2 minutes or until heated through and serve topped with parsley and extra rosemary.
Tips & Variations
No special items needed.