Stoup is a term that I made up to describe a soup almost as thick as stew. This is a cacciatore that I think is the easiest way to eat and enjoy the flavors - no bones, no muss or fuss and lots of juice. I won't turn down a bowl of the original, but I prefer this dish.
Recipe courtesy of Rachael Ray
Print
Italian Chicken Stoup with Porcini, Portobello and Peppers
Total:
1 hr 15 min
Prep:
15 min
Cook:
1 hr
Yield:
s: 4 to 6 servings
Level:
Easy
Total:
1 hr 15 min
Prep:
15 min
Cook:
1 hr
Yield:
s: 4 to 6 servings
Level:
Easy

Ingredients

  • 1 large red bell pepper
  • 1/3 cup dried porcini mushrooms (a handful)
  • 3 cups homemade or store-bought chicken stock
  • 3 tablespoons EVOO
  • 4 ounces pancetta, cut 1/8-inch thick, diced
  • 2 large portobello mushroom caps, chopped
  • 1 onion, finely chopped
  • 4 cloves garlic, finely chopped
  • 1 red chile pepper, thinly sliced
  • 2 sprigs fresh rosemary, finely chopped
  • 1 large bay leaf
  • Kosher salt and freshly ground black pepper
  • 1/4 cup tomato paste
  • 1 cup dry red or white wine
  • One 14-ounce can stewed tomatoes
  • 4 cups pulled or chopped cooked chicken meat
  • Ciabatta or other crusty bread
  • Shaved pecorino cheese, for garnish
  • Coarsely chopped fresh flat leaf parsley, for garnish
  • Bread, for serving

Directions

Char the pepper on a gas burner or under the broiler with the oven door slightly ajar to allow steam to escape. Place the evenly charred pepper in a bowl, cover and cool. Peel and seed the pepper, and then chop.

Meanwhile, place the dried mushrooms in a small pot with the chicken stock and bring to a boil. Reduce the heat and simmer a few minutes to soften mushrooms. Once tender, turn off the heat.

While the dried mushrooms are softening up, heat the EVOO in a Dutch oven over medium-high heat. Add the pancetta and brown 2 minutes. Add the portobello mushrooms and brown until dark, 8 to 10 minutes. Add the onions, garlic, chile pepper, rosemary and bay leaf. Season with some salt and pepper and cook to soften, 10 minutes. Add the tomato paste and stir 1 minute. Add the wine and stir. Add the porcini mushrooms and their stock, all but the last few spoonfuls, as grit may have settled here. Add 3 cups water, the stewed tomatoes, chicken and chopped roasted red peppers. Bring to a low boil, and simmer 15 minutes. Cool and store for a make-ahead meal. Reheat over medium heat, adding water if necessary to thin.

Serve in shallow bowls. Top with the shaved pecorino and parsley, and bread for mopping.

Trending Videos 6 Videos

Step-by-step photos

Steak Essentials 03:26

Everything you need to know to select and grill a perfect steak.

Similar Topics:

IDEAS YOU'LL LOVE

Sausage and Broccoli Rabe Stoup

Recipe courtesy of Rachael Ray

Fisherman's Stoup

Recipe courtesy of Rachael Ray

Italian Chicken Sliders with Tomato Jam

Recipe courtesy of Brian Boitano

Italian Roast Chicken with Potatoes

Recipe courtesy of Michael Lomonaco

The Italian Village Chicken Vesuvio Recipe

Recipe courtesy of Italian Village

Italian Roast Chicken with Peppers and Olives

Recipe courtesy of Nigella Lawson

Italian Baked Chicken and Pastina

Recipe courtesy of Giada De Laurentiis

Italian Chicken Salad in Lettuce Cups

Recipe courtesy of Giada De Laurentiis

Lentil Stoup with Mushrooms

Recipe courtesy of Rachael Ray

On TV

Food Quest

10am | 9c

Carnival Eats

10:30am | 9:30c

Carnival Eats

11am | 10c

Carnival Eats

11:30am | 10:30c

Carnival Eats

12pm | 11c

Carnival Eats

12:30pm | 11:30c

Carnival Eats

1pm | 12c

Carnival Eats

1:30pm | 12:30c

Good Eats

2pm | 1c

Good Eats

2:30pm | 1:30c

Good Eats

3pm | 2c

Good Eats

3:30pm | 2:30c

Cheap Eats

4pm | 3c

Cheap Eats

4:30pm | 3:30c

Cheap Eats

5pm | 4c

Cheap Eats

5:30pm | 4:30c

Cheap Eats

6pm | 5c

Cheap Eats

6:30pm | 5:30c
On Tonight
On Tonight

MasterChef Canada

8pm | 7c

Big Bad BBQ Brawl

10:30pm | 9:30c

Good Eats

11pm | 10c

Good Eats

11:30pm | 10:30c

Big Bad BBQ Brawl

2:30am | 1:30c

Good Eats

3am | 2c

Good Eats

3:30am | 2:30c

So Much Pretty Food Here