Chicken Cacciatore Stoup

Hungry for some hearty, but healthy comfort food? This is what you're looking for. It definitely beats the cool-weather blues and warms you up from the inside out! Ooh, and it has a little bit of a zip to it because of the crushed red pepper flakes and fire-roasted tomatoes. Perfect!

Chicken Cacciatore *Stoup
A Rachael Ray Recipe Adapated by Beth Turner

1 lb. chicken breast, cubed
1/2 tsp. crushed red pepper flakes
2 tbsp. olive oil
2 potatoes, cubed (and peeled if you prefer)
1 box mushrooms, chopped
4 ribs of celery, chopped
1 med. onion, chopped
1 red bell pepper, chopped
2 cloves of garlic, minced
1/2 c. wine (she prefers red, I only have white and it works)
15 oz. can diced fire-roasted tomatoes
28 oz. can crushed tomatoes
2 c. chicken broth
3 tbsp. rosemary
1 package spinach

Brown chicken, pepper flakes and garlic in 1 tbsp. olive oil and remove from pan. Cook all veggies to desired tenderness in 1 tbsp. olive oil (leave them a little al dente because they have to boil). Add chicken, tomatoes, wine, broth and rosemary. Boil, cool and serve over a handfull of spinach in each bowl. (The spinach will wilt into yumminess when you pour hot soup over it.) Serves 6. And DELICIOUS with cornbread.

With the tomatoes, Rachael Ray suggests a 15 oz. can of petite diced tomatoes and a 28 oz. can of fire-roasted crushed tomatoes, but for some reason, I can NEVER find that at the grocery store. So, I just switch it up and use what I can find. Make it work for you! Enjoy!

*"Stoup" is Rachael Ray's word for a stewy soup.