CHICKEN SOUP WITH PORTOBELLO MUSHROOMS AND RED WINE

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Chicken Soup with Portobello Mushrooms and Red Wine image

Without the lovely Portobello, this is plain old chicken with mushrooms. Make the effort and try this-you'll love it.

Provided by Hag chef

Categories     Chicken

Time 35m

Yield 6 serving(s)

Number Of Ingredients 15

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

Steps:

  • In a large soup pot, heat the olive oil.
  • Sauté the chicken 4 to 5 minutes or until no longer pink.
  • Add the mushrooms, onion and red pepper; sauté another 5 minutes.
  • Add the wine and cook, stirring, for 3 minutes.
  • Add the stewed tomatoes and their juice, basil, rosemary, thyme, salt, black pepper, bay leaf and stock; simmer for 10 minutes.
  • Remove the bay leaf.
  • Stir in the parsley and serve immediately.

*** Explore more Chicken Soup With Portobello Mushrooms And Red Wine Recipes »

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