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.
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