Chicken Cacciatore Soup cacciatore soup2

Prepare a tomato purée to marinate in the fridge overnight

  • In a blender, combine
    • ½ bottle of strained tomato
    • 2 cups water
    • LOTS of garlic (if you love garlic you may use half a head, or 3 tsp garlic powder)
    • about 2 inches of fresh peeled ginger
    • lots of dried rosemary (about 1 tsp)
    • just a touch of thyme (about 1/8-1/4 tsp)
    • and either 3 to 6 fresh chilies, or 1 or 2 level tsp cayenne (or hot ground chili) pepper
  • Blend until very smooth

Marinate half a dozen chicken drums or thighs overnight –

  • use soy sauce, garlic powder, Siracha chili sauce, rosemary and thyme

Finally … Cook the Soup –

  1. Sauté the marinated chicken first – in a large soup pot
  2. Take the marinated tomato sauce from the fridge and add it to the chicken
  3. Add about 3 cups of water to the bowl and 1 and 1/2 chicken bouillons, then add to the soup pot
  4. Peel 2 big carrots, cut in BIG chunks and add to the soup pot
  5. Cut 1 medium potato into very tiny chunks and add to the soup
  6. Simmer for 1 ½ to 2 hours on low heat
  7. Finally add 1 cup of frozen baby sweet peas and continue to simmer another 1/2 hour
  8. Serve with fresh warmed bread, steamed rice or pasta
  9. Garnish with finely chopped green onion

Buon apetito!