Hearty Chicken Cacciatore Soup with Rice

Great in fall and winter, this delicious, hearty, full-flavored soup is teeming with tasty ingredients... tomatoes, chicken, vegetables, and a healthy body of rice. This is a family-favorite that I threw together. The full aroma will bring them in from outside before it's even done. Garnish with shredded Cheddar or mozzarella if desired.

• Preparation Time: 10 mins
• Cooking Time: 1 hr 45 mins
• Total Time: 1 hr 55 mins
• Calories: 250 Calories

Ingredients

• 2 teaspoons salt
• 3 tablespoons butter
• 2 teaspoons garlic salt
• 1 ½ teaspoons ground black pepper
• 1 medium onion, diced
• 1 (32 ounce) container chicken broth
• 1 (8 ounce) can sliced mushrooms, drained
• 1 ½ cups uncooked long grain rice
• 1 (16 ounce) can diced tomatoes with juice
• 2 (10.5 ounce) cans water
• 1 ½ cups water, or more as needed
• 2 (10.5 ounce) cans condensed tomato soup
• 2 tablespoons salt-free vegetable seasoning, divided
• 2 (8 ounce) boneless, skinless chicken breasts, cubed

Recipe Instructions

Step 1

Combine chicken broth, condensed soup, 2 cans water, diced tomatoes, and 1 tablespoon vegetable seasoning in an 8-quart stockpot over medium heat; bring to a slow, rolling boil.

Step 2

Meanwhile, melt butter in a large skillet over medium heat. Add chicken, mushrooms, onion, and remaining 1 tablespoon vegetable seasoning and cook until onion is translucent and chicken is cooked through, about 7 minutes. Stir in garlic salt, salt, and pepper.

Step 3

Transfer chicken mixture to the stockpot and bring to a rolling boil. Cook, stirring frequently, for 30 minutes.

Step 4

While the soup is cooking, bring 1 1/2 cups water and rice to a boil in a saucepan. Reduce heat to medium-low, cover, and simmer until rice is tender and water has been absorbed, 20 to 25 minutes.

Step 5

Add rice to the soup and continue to simmer, adding more water to reach desired consistency, for 1 hour.