Chicken Soup with Portobello Mushrooms and Red Wine
- Ready In:
- 35mins
- Ingredients:
- 15
- Serves:
-
6
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
- 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.
Questions & Replies
Got a question?
Share it with the community!
Reviews
RECIPE SUBMITTED BY
Hag chef
St. Catharines, Ontario
I am a graphic designer. I love art, gourmet cooking, crafts, scrapbooking, stamping, crosstitch, and reading.
I love the Company's coming series of cookbooks.
I belong to a Gourmet club from our church. There are 8 (plus a spare) of us ladies who love to cook, and four clubs on the go. We are the original "Hags" and the oldest bunch.
How it works: The hostess plans the menu, finds and prints up the recipes and gives one menu to each lady. She also provides the table setting, wine, prepares the punch, and does the dishes. We only have to do this once a year!
The others prepare the recipe assigned to them, either at home, or at the hostesses home. We do this 8 times a year, each of us taking a turn hosting, and preparing each type of dish, during the months from September to April.
We prepare: Punch, Appetizer, Soup, Salad, Meat, Potato, (pasta or rice) Vegetable and Dessert.
In June we go away for 3 or 4 days, to a cottage or to Bed and Breakfast it, and we shop til we drop, and eat great food.
We have so much fun together, and have become very good friends.
I highly recommend it!
The first time away was close to the American Flag Day, and we jokingly called ourselves Hags on Flag Day, which got shortened to Hag Day, which is now a few days away. That is why we are called the "Hags"!
I am now cooking at the church once a week, with my friend, CrinV. We cook well together, and have fun cooking for 60 - 80 people every Wednesday.
We also, with a lot of help, put on a Gourmet restaurant style meal once a year, as a fundraiser.
Recipezaar has been a great help in menu planning and shopping list making for all of our cooking needs.