This Hearty Chicken Cacciatore Soup is the perfect dinner idea for for cold nights! This chicken soup recipe is loaded with vegetables and noodles in a delicious broth!
We love making soup for dinner! Our family favorite include our famous Beefy Tomato Soup which is ready in less than 30! Or for a Tex-Mex twist, try our new Beefy Taco Soup, a total hit with the kids. Don’t forget to make our Homemade Turkey Soup after Thanksgiving with this fail proof recipe! No turkey bones? No problem! Make our Turkey Noodle Soup instead!
Chicken Cacciatore Flavors In A Bowl!
Because who doesn’t love chicken cacciatore? Slowly simmered, tender chicken in a tomato broth full of herbs and mushrooms, maybe served over egg noodles? It’s a winner chicken dinner all around.
For some reason we don’t make chicken cacciatore very often, whether it’s due to time or we just don’t think about it, I’m not sure. But we do love making soup. And soup recipes like this Hearty Chicken Cacciatore Soup are always on our minds!
This chicken soup recipe has all the flavors that you’re looking for in chicken cacciatore, but just a little faster to get on the table. Using a rotisserie chicken makes this an easy dinner to get on that table that the whole family is going to totally go crazy for.
How Do You Make This Chicken Soup Recipe?
Like I said before, it’s so easy to make this soup you’re going to be making it all the time! The basic ingredients that you need are cooked chicken (leftover chicken or from a rotisserie chicken) mushrooms, spinach and egg noodles.
Of course you can pout any pasta you like into this soup, but we usually serve chicken cacciatore over egg noodles so that’s what we used. Broken spaghetti, ditalini, rotini or elbows are all good options too.
Once you get the vegetables cooked down you add a few splashes of good red wine, one that you like drinking of course, chicken broth and crushed tomatoes and let that simmer. Our secret ingredient in this soup is cream cheese stirred in at the last minute.
Cream cheese can be swapped out for heavy cream if you don’t have it. But even if you don’t like cream cheese, give it a try in this soup recipe. It adds a slight creaminess to the soup but also gives it great flavor!
How Do You Serve This Soup?
Topping this soup with fresh black pepper and good quality grated parmesan cheese is a must. We’re starting to sound like Ina Garten around here because we keep saying “good quality” before certain ingredients…but she’s obviously on to something.
If you go to the trouble of making this soup and then add canned grated parmesan cheese, well, it’s not going to be as good as if you grate your own parmesan cheese or buy a good quality grated cheese in the cheese department at your store.
So go the extra step and grab the good stuff, you won’t ever go back!
Also a must when serving this soup is a big hunk of crusty bread. Dip it, use it to scoop up the soup, slather it with butter warm from the oven. Take your pick. Or all of the above.
I guarantee you that you’ll never see your family (kids especially) diving into their soup bowls and then asking for more! This Hearty Chicken Cacciatore Soup is also a great way to get some more vegetables into your kids dinner. You can even add some more in there if you like!
What Are Some Swap Outs or Additions For This Recipe?
- Frozen Peas
- Frozen Corn
- Diced Carrots
- Chopped Broccoli
- Cauliflower Rice instead of pasta
- Green Beans
- Lima Beans
Looking For More Soup Recipes?
- Beef Burgundy Mushroom Soup
- Chicken Pot Pie Soup
- Split Pea and Ham Soup
- Slow Cooker Pasta Fagioli
- Pork Egg Roll Soup
This warm and hearty soup recipe is made easy by grabbing a rotisserie chicken at the store! Top with grated parmesan cheese and serve with bread for dipping!
1 tablespoon olive oil
1 tablespoon butter
3/4 cup onion, diced
10 ounces mushrooms, cleaned and sliced
1 tablespoon chopped garlic
1 teaspoon kosher salt
Fresh black pepper
1 1/2 teaspoons fresh rosemary, chopped fine
1 tablespoon tomato paste
1/4 cup dry red wine
4 cups chicken stock
15 ounce can crushed tomatoes (about 1 1/2 cups)
3 cups cooked, shredded chicken
10 ounce box chopped frozen spinach, thawed and squeezed dry
4 ounces cream cheese at room temperature (can substitute 1/2 cup heavy cream)
8 ounces cooked egg noodles
Grated parmesan cheese for serving the soup
Add the olive oil and butter to a soup pot or dutch oven over medium heat. Add the onions and mushrooms and cook for 5-7 minutes until the onions are softened and the mushrooms are brown.
Stir in the garlic, tomato paste, salt, pepper and rosemary, then pour in the red wine to deglaze the pot. Let the wine cook out for 1 minute, then pour in the chicken broth and crushed tomatoes.
Add the chicken and spinach to the soup, stir and simmer for 25 minutes, uncovered.
Whisk the cream cheese into the soup until fully incorporated, then add the cooked noodles. Alternately, you can add noodles to each bowl and then ladle the soup on top.
Serve with grated parmesan cheese and fresh black pepper.
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