Chicken Soup with Portobello Mushrooms and Red Wine

READY IN: 35mins
Recipe by Hag chef

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

Top Review by PeachyBaker

This was very light and flavorful. I used tofu in replace of the chicken (and just sauteed it until brown). Next time, I will use less broth to try and concentrate the taste a bit more. Perhaps some spinach would be a nice addition as well.

Ingredients Nutrition


  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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