Sensational Chicken Cacciatore Soup

Prep Time
Cook Time
1h 50m
Ready In

"From our Sunday newspaper The Sunday Times."

Original recipe yields 6 servings


  • 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

Step 1

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.

Step 2

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.

Step 3

Now add the wine and bring to a simmer and simmer, uncovered for 3 minutes or until reduced by half.

Step 4

Add passata, stock and 2 cups water and stir to combine and bring to a simmer.

Step 5

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.

Step 6

Reduce heat to medium and add the pasta to the pan and cook covered for 15 minutes or until pasta is tender.

Step 7

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.



Very good and makes a lot! I did make a few subs by using boneless chicken breasts (1 pound) and instead of the wine used 1/2 can of V-8 and water to equal to one cup. For the tomato passata I used a can of crushed tomatoes. I skipped the olives and parsley. I also used the whole package of rigatoni (1 pound). We really enjoyed this soup and will be making it again soon! Thanks for sharing!

review by:
(23 Sep 2017)