2-in-1 Chicken Cacciatore & Chicken Cacciatore Soup

The Power of 2-in-1 Meals: Save Time, Eat Healthy!

As a dietitian, I’m always looking for ways to help busy people eat nutritious, balanced meals without spending hours in the kitchen. That’s where 2-in-1 meals come in! These recipes are designed to maximize leftovers by transforming them into a completely new dish, reducing food waste and making mealtime effortless.

This Chicken Cacciatore & Chicken Cacciatore Soup combo is the perfect example. One night, you’ll enjoy a hearty, flavorful chicken dish over rice, loaded with 2+ servings of non-starchy vegetables. The next night, those same leftovers turn into a cozy, protein-packed soup—no extra meal planning needed!

Beyond convenience, this recipe is also…
✅ Dietitian-approved for balanced nutrition
🥦 Packed with fiber & non-starchy veggies
💪 A good source of protein for muscle support
🚫 Gluten-free & dairy-free for those with intolerances

With a little planning, you can enjoy healthy, home-cooked meals all week long—without spending every evening in the kitchen. Scroll down for the full recipe and start simplifying your meals today!

2-in-1 Chicken Cacciatore & Chicken Cacciatore Soup

Ingredients:

• 2 lbs chicken breast

• 2 tbsp butter

• 2 tbsp olive oil

• 1 large onion, sliced

• 1 red bell pepper, sliced

• 1 orange bell pepper, sliced

• 1 yellow bell pepper, sliced

• 1 green bell pepper, sliced

• ½ cup red cooking wine (*if you don’t have cooking wine on hand, broth works just fine!)

• 3 cloves garlic, minced

• 2 (28 oz) cans petite diced tomatoes

• 2-3 tbsp tomato paste

• 2 tsp dried parsley

• 1 tsp dried oregano

• 1 tsp dried basil

• Salt & pepper to taste

• 4 cups uncooked rice (yields ~8 cups cooked)

• (optional) Fresh parsley, basil, or oregano for garnish

Chicken Cacciatore (Meal #1)

1. In a large pan, melt butter over medium heat, then add olive oil and garlic. Sauté until fragrant.

2. Add sliced onion and cook until softened, then remove garlic and onion and set aside.

3. In the same pan, brown chicken breasts (4-5 minutes per side). Remove and set aside.

4. Return garlic and onion to the pan, then deglaze with red wine. Add bell peppers, season with salt and pepper, and sauté until slightly softened.

5. Stir in diced tomatoes and tomato paste. Bring to a simmer.

6. Return chicken to the pan, cover, and let simmer until fully cooked (about 20 minutes).

7. Serve sliced chicken over ½ -1 cup of cooked rice, topped with the vegetable sauce. Garnish with fresh herbs if available.

Chicken Cacciatore Soup (Meal #2 - Leftovers Reinvented!)

Ingredients:

• Leftover Chicken Cacciatore (chicken, vegetable sauce, and rice)

• 1-2 (14.5 oz) cans of no-salt-added white beans (garbanzos, navy, or cannellini)

• 6-8 cups chicken broth

• (optional) Fresh parsley, basil, or oregano for garnish

Instructions:

1. Dice leftover chicken into bite-sized pieces.

2. Heat chicken broth in a large pot until simmering.

3. Add leftover tomato-vegetable mixture, diced chicken, and beans. Adjust seasoning to taste. Feel free to add extra broth to adjust to desired consistency.

4. Serve 1-2 cups of soup over ½-1 cup of rice. Garnish with fresh herbs if desired.

Storage & Freezing Tips:

• Leftovers can be stored in the refrigerator at 40°F or below for up to 5 days.

• Day 1 starts on the day you prepare Meal 1 (Chicken Cacciatore). For example, if you make it on Monday and wait until Wednesday to prepare the soup, be sure to use or freeze leftovers by Saturday (Day 5).

• Freezing Tip: The soup freezes beautifully! Store in an airtight container for up to 3 months for a quick, ready-to-go meal.