Sarasota's Speedy Chicken Cacciatore Soup

Recipe by SarasotaCook
READY IN: 35mins


  • 4
    slices bacon, diced (then sauteed)
  • 1
    lb chicken, diced (about 1/2 rotisserie chicken is what I used, but you can more or less if you want)
  • 1
    cup onion, diced (I use the pre-diced frozen onions, you can get them pre-diced right from the produce section too)
  • 8
    ounces white mushrooms (I used the pre-sliced mushrooms from the produce section)
  • 34
    cup roasted red pepper, diced (right from a jar)
  • 12
    green pepper (thin sliced in 1-inch pieces) (optional)
  • 1
    (15 ounce) can tomatoes, diced, Italian blend if possible
  • 12
  • 1
    tablespoon balsamic vinegar
  • 2
    tablespoons fresh basil, chopped
  • 2
    teaspoons minced garlic
  • 1
    teaspoon olive oil
  • Garnish
  • 13
    cup black olives, chopped (buy the can that is pre-chopped)
  • 13
    cup green olives, chopped
  • cheesy polenta (quick cooking polenta and parmesan cheese)


  • Bacon -- In a large pot, saute your bacon in 1 teaspoon olive oil on medium heat until crisp.
  • Vegetables -- To the bacon and drippings, add your onions, mushrooms, garlic and cook until slightly softened, just a couple of minutes. Add in the roasted red pepper, Optional green pepper, red pepper flakes and cook another minute.
  • Broth -- Add the red wine and vinegar and cook just a minute scraping up any bits off the bottom of the pan. Add in the broth, tomatoes, and chicken. Check for seasoning (salt and pepper). Lower to medium low heat and continue to simmer for about 15 minutes. Finish with the fresh basil the last couple of minutes.
  • Garnish -- As your soup is simmering, make your garnish and polenta. For the olives -- in a small bowl, fine chop and mix the two olives together and drizzle with a bit of olive oil. I like a mix of black and green, but use what you like best - and let people help themselves. And for the polenta, simply make your favorite kind. I used a quick cooking which was. Two (2) cups chicken broth and 1/2 cup polenta, and stir in 1/2 cup parmesan right at the end, salt and pepper. I used quick cooking so 5 minutes and it was done. Use your favorite.
  • Serve -- A couple of ladles per bowl, top with a scoop of the cheesy polenta and garnish with the olives.