Sarasota's Speedy Chicken Cacciatore Soup

Warm, hearty, and ready in just 40 minutes, Sarasota's Speedy Chicken Cacciatore Soup is a vibrant twist on the classic Italian dish, transformed into a cozy bowl of comfort. Juicy chicken thighs, aromatic garlic, and an array of fresh vegetables like carrots, bell peppers, and mushrooms come together in a savory tomato and chicken broth infused with Italian seasoning and a hint of briny Kalamata olives. Finished with tender pasta and fresh parsley, this one-pot soup is perfect for busy weeknights when you crave a homemade meal without the hassle. Pair it with crusty bread for an irresistible, soul-soothing dinner that’s as flavorful as it is easy to make.

Nutriscore Rating: 72/100

Prep Time:15 mins

Cook Time:25 mins

Total Time:40 mins

Servings: 6

Ingredients

• 2 tablespoons Olive oil
• 1 pound Chicken thighs, boneless and skinless
• 1 teaspoon Salt
• 0.5 teaspoon Black pepper
• 1 medium Yellow onion, diced
• 2 medium Carrots, peeled and thinly sliced
• 1 medium Red bell pepper, diced
• 4 cloves Garlic cloves, minced
• 14.5 ounces Diced tomatoes, canned (with juices)
• 6 cups Chicken broth
• 8 ounces Crimini or white mushrooms, sliced
• 1 teaspoon Dry Italian seasoning
• 1 leaf Bay leaf
• 0.5 cup Pitted Kalamata olives, sliced
• 2 tablespoons Fresh parsley, chopped
• 2 cups Cooked pasta (such as ditalini or small shells)

Directions

Step 1

Heat the olive oil in a large pot or Dutch oven over medium heat.

Step 2

Season the chicken thighs with 1/2 teaspoon of salt and 1/4 teaspoon of black pepper. Add the chicken to the pot and sear for about 3-4 minutes per side, until browned. Remove the chicken from the pot and set aside.

Step 3

In the same pot, add the diced onion, carrots, and red bell pepper. Sauté the vegetables until slightly softened, about 5 minutes.

Step 4

Stir in the minced garlic and cook for another 30 seconds until fragrant.

Step 5

Add the diced tomatoes (with juices), chicken broth, sliced mushrooms, Italian seasoning, and bay leaf to the pot. Stir to combine.

Step 6

Return the chicken thighs to the pot, submerging them partially in the liquid. Increase the heat to bring the mixture to a simmer.

Step 7

Cook the soup uncovered over medium heat for about 15 minutes, or until the chicken is cooked through and the vegetables are tender.

Step 8

Remove the chicken thighs from the pot and shred them with forks. Return the shredded chicken to the soup.

Step 9

Stir in the sliced kalamata olives and adjust the seasoning with remaining salt and black pepper, if needed.

Step 10

Add the cooked pasta to the pot and cook for 2-3 minutes until heated through.

Step 11

Remove the bay leaf and garnish the soup with freshly chopped parsley before serving.

Step 12

Ladle the soup into bowls and enjoy it warm with a crusty piece of bread or a side salad.

Nutrition Facts

Serving size	(3551.1g)

Amount per serving	% Daily Value*
Calories	2537.5

Total Fat 104.2g	0%
Saturated Fat 21.1g	0%
Polyunsaturated Fat 2.7g
Cholesterol 567.0mg	0%
Sodium 7876.9mg	0%
Total Carbohydrate 222.4g	0%
Dietary Fiber 29.2g	0%
Total Sugars 40.3g
Protein 182.5g	0%

Vitamin D 22.7IU	0%
Calcium 495.9mg	0%
Iron 20.0mg	0%
Potassium 5133.5mg	0%

*The % Daily Value tells you how much a nutrient in a serving of food contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.

Source of Calories

Fat: 36.7%

Protein: 28.5%

Carbs: 34.8%