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 7 Videos

Get the Recipe

Gabriele's Limoncello 01:28

Gabriele shares his family recipe for a delicious summertime libation.

Similar Topics:

IDEAS YOU'LL LOVE

Italian Wedding Soup

Recipe courtesy of Giada De Laurentiis

Chicken in White Wine

Recipe courtesy of Weight Watchers

Sausage and Broccoli Rabe Stoup

Recipe courtesy of Rachael Ray

Italian Wedding Soup

Recipe courtesy of Rocco DiSpirito

Chicken Cacciatore

Recipe courtesy of Kelsey Nixon

Chicken Jambalaya

Recipe courtesy of Heather Whinney

Clara Corrado's Italian Wedding Soup

Recipe courtesy of Mo Rocca

Smoky Chicken and Cider

Recipe courtesy of Rachael Ray

Creamy Chicken and Noodles

Recipe courtesy of Rachael Ray

So Much Pretty Food Here