Chicken Soup With Portobello Mushrooms And Red Wine

Total Time: 35 mins Preparation Time: 15 mins Cook Time: 20 mins

Ingredients

• Servings: 6
• 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

Recipe

• 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.