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Chicken Cacciatore Soup


  • 1 lbs chicken thighs (boneless/skinless) cut into bite size pieces
  • 1 tbsp flour easily sub with all purpose GF flour for GF
  • 4 cloves garlic minced
  • 1 large bell pepper diced
  • 2 medium carrots diced
  • 1 medium squash diced, zuchinni works well!
  • 8 oz mushrooms chopped
  • 14 oz crushed or diced tomatoes or fresh tomatoes diced
  • 1 tbsp Tomato sauce
  • 28 oz Quality Tomato Sauce homemade pasta sauce, quality jarred sauce, this is the basis of your broth so you want a nice quality flavor. I like using a red pepper tomato sauce
  • 1 cup white wine
  • 3 cups chicken stock + more if you want it more "brothy"
  • 1/4 tsp red pepper flakes
  • 1 tbsp Italian seasoning
  • 2 cups pre-cooked small shaped pasta Al Dente! macaroni or such


  • Pre-cook pasta to Al Dente and set aside. Things move fast in the first steps so its good idea to have everything chopped and measured ready to go.
  • Toss chicken in flour to coat. Heat butter in a heavy bottomed pot. Once melted turn heat up to medium high and put chicken in.
  • Cook chicken quickly browning in the flour/butter. Once browned removed promptly from pot and set aside and immediately put onions, peppers, carrots, and other veggies in. Including the mushrooms and tomatoes.
  • Saute for couple minutes then Add in tomato paste and spices and everything will start to caramelize a little bit.
  • Saute for a several minutes, then deglaze the pot with the white. Making sure to scrap up all the yummy brown bits from the pan.
  • Let the wine cook down for a couple minutes, once the sizzling calms down. Add in stock and tomato sauce.
  • Bring to a boil and add back in chicken.
  • Turn down heat and simmer for 20-30 minutes
  • Add pasta 5 minutes before serving (it will swell in the broth)
  • Enjoy!