Pioneer Woman Chicken Cacciatore Soup

Pioneer Woman Chicken Cacciatore Soup recipe is made with chicken thighs, cremini mushrooms, garlic, bell peppers, onion, thyme, turmeric, tomato paste, white wine, chicken stock, diced tomatoes, egg noodles, heavy cream, and parsley. This hearty Chicken Cacciatore Soup recipe creates a delicious dinner that takes about 50 minutes to prepare and can serve up to 6 people.

Try More Pioneer Woman Recipes:

• Pioneer Woman Cream Of Asparagus Soup
• Pioneer Woman Sausage Potato Chowder
• Pioneer Woman Crockpot Broccoli Cheese Soup

🧡 Why You’ll Love This Chicken Cacciatore Soup Recipe:

• Full of Flavor: The mix of chicken thighs, mushrooms, and bell peppers cooked with white wine and chicken stock makes this soup taste amazing.
• Hearty and Filling: With tender chicken, comforting noodles, and creamy heavy cream, this soup is perfect for a satisfying dinner.
• Simple to Make: This recipe is easy to follow with clear steps, so it’s great for busy days.
• Flexible Serving: You can cook the noodles in advance or adjust them when you reheat, making it easy to serve.
• Great for Leftovers: The soup keeps well in the fridge and can be frozen, making it perfect for preparing ahead of time.

🍗 Pioneer Woman Chicken Cacciatore Soup Ingredients:

• 2 tablespoons (30 ml) olive oil, plus extra for the noodles
• 2 tablespoons (28 g) salted butter
• 4 bone-in, skin-on chicken thighs
• Kosher salt and freshly ground black pepper
• 6 ounces (170 g) cremini mushrooms, trimmed and quartered
• 2 cloves garlic, minced
• 1 green bell pepper, diced
• 1 red bell pepper, diced
• 1/2 medium yellow onion, diced
• 1 teaspoon chopped fresh thyme
• Pinch of turmeric
• 2 tablespoons (30 g) tomato paste
• 1/2 cup (120 ml) white wine
• 2 cups (480 ml) low-sodium chicken stock
• One 14.5-ounce (410 g) can diced tomatoes
• 6 ounces (170 g) egg noodles
• 1/2 cup (120 ml) heavy cream
• 3 tablespoons fresh flat-leaf parsley leaves, chopped

🍲How To Make Pioneer Woman Chicken Cacciatore Soup?

1. Brown the Chicken: Heat 2 tablespoons (30 ml) olive oil and 2 tablespoons (28 g) butter in a 5 1/2-quart (5.2 L) Dutch oven over medium-high heat. Season the chicken thighs with salt and pepper. Place the chicken skin-side down in the pot and brown for 4 to 6 minutes. Flip and brown for another 4 to 6 minutes. Remove to a plate and set aside.
2. Cook the Vegetables: Add the mushrooms, garlic, bell peppers, onion, thyme, and turmeric to the pot. Cook, stirring occasionally, until the vegetables are softened and starting to brown, about 2 minutes. Stir in the tomato paste and cook for 1 more minute. Pour in the white wine and let it simmer for 3 minutes, scraping the pot to loosen any browned bits.
3. Simmer the Soup: Add the chicken stock, diced tomatoes, and browned chicken thighs back to the pot. Season with a pinch of salt and pepper. Bring to a boil, then reduce to a simmer. Cook uncovered for about 20 minutes, until the chicken is cooked through and the vegetables are tender.
4. Cook the Noodles: While the soup simmers, bring a 4-quart (3.8 L) pot of water to a boil. Cook the egg noodles according to the package directions until al dente. Drain the noodles and toss them with a scant tablespoon (15 ml) of olive oil. Set aside.
5. Shred the Chicken: Once the chicken is cooked, transfer it to a cutting board. Shred the meat using two forks, discarding the bones and skin. Add the shredded chicken back to the soup.
6. Finish and Serve: Stir in the egg noodles, heavy cream, and 2 tablespoons of chopped parsley. Simmer for a few minutes to heat through. Taste and adjust seasoning as needed. Serve hot, garnished with the remaining chopped parsley.

💭 Recipe Tips:

• Brown the Chicken Properly: Make sure to brown the chicken thighs well. This adds a lot of flavor to the soup and takes about 4 to 6 minutes per side.
• Scrape the Pot: When adding the white wine, use a spoon to scrape the bottom of the pot. This helps get all the tasty bits mixed into the soup.
• Undercook Noodles for Later: If you’re making the soup in advance, cook the noodles 2 minutes less than the package says. This stops them from getting too soft when reheated.
• Taste and Adjust: Before serving, taste the soup and add a bit more salt or pepper if needed. It can make the flavor just right.
• Keep Noodles Separate: When storing leftovers, keep the noodles and soup apart. This keeps the noodles from getting soggy and keeps the soup fresh.

🍞What To Serve With Chicken Cacciatore Soup?

This hearty Chicken Cacciatore Soup pairs well with crusty bread, a fresh green salad, roasted vegetables, or garlic knots. It also can be served alongside a simple pasta dish, cheesy garlic bread, stuffed mushrooms, or a crisp cucumber salad for a delicious dinner.

🎚 How To Store Leftovers Chicken Cacciatore Soup?

• Refrigerate: Let the leftover Chicken Cacciatore Soup cool to room temperature. Transfer it to an airtight container and store it in the fridge. It will keep well for up to 4 days.
• Freeze: To freeze, let the soup cool to room temperature, then transfer it to freezer-safe containers. Freeze for up to 3 months. To thaw, move the container to the fridge overnight.

🥵 How To Reheat Leftovers Chicken Cacciatore Soup?

• In The Oven: Preheat your oven to 350°F (175°C). Place the soup in an oven-safe dish and cover it with foil. Heat for about 20-30 minutes, or until it’s hot throughout.
• In The Microwave: Transfer the soup to a microwave-safe bowl. Heat on high for 2-3 minutes, stirring halfway through, until it’s hot.
• On The Stove: Pour the soup into a pot. Heat over medium heat, stirring occasionally, until it’s hot and steaming.

FAQ’S

Try More Pioneer Woman Recipes:

• Pioneer Woman Sausage Kale White Bean Soup
• Pioneer Woman Collard Green Soup
• Pioneer Woman Bacon Bean Soup

Pioneer Woman Chicken Cacciatore Soup Nutrition Facts

Serving Size: 1 cup (about 240 ml)

• Calories: 320
• Total Fat: 18 g
• Saturated Fat: 7 g
• Cholesterol: 80 mg
• Sodium: 750 mg
• Potassium: 500 mg
• Total Carbohydrate: 23 g
• Dietary Fiber: 3 g
• Sugars: 6 g
• Protein: 20 g