Chicken Soup with Portobello Mushrooms and Red Wine |
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Prep Time: 15 Minutes Cook Time: 20 Minutes |
Ready In: 35 Minutes Servings: 6 |
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Without the lovely Portobello, this is plain old chicken with mushrooms. Make the effort and try this-you'll love it. Ingredients:
2 tablespoons olive oil |
2 boneless skinless chicken breasts, cut into thin strips |
2 cups thinly sliced portabella mushrooms (stems removed) |
1 medium onion, cut into thin strips |
1 red bell pepper, cut into thin strips |
1/2 cup red wine |
1 (28 ounce) can stewed tomatoes, diced |
1/4 cup chopped fresh basil |
1 tablespoon chopped fresh rosemary |
1 tablespoon chopped fresh thyme |
1/2 teaspoon sea salt |
1/2 teaspoon black pepper |
1 bay leaf |
6 cups chicken stock |
1/2 cup chopped fresh parsley |
Directions:
1. In a large soup pot, heat the olive oil.
2. Sauté the chicken 4 to 5 minutes or until no longer pink.
3. Add the mushrooms, onion and red pepper; sauté another 5 minutes.
4. Add the wine and cook, stirring, for 3 minutes.
5. Add the stewed tomatoes and their juice, basil, rosemary, thyme, salt, black pepper, bay leaf and stock; simmer for 10 minutes.
6. Remove the bay leaf.
7. Stir in the parsley and serve immediately.
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