Chicken Soup with Portobello Mushrooms and Red Wine

Total Time
35mins
Prep 15 mins
Cook 20 mins

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

Ingredients Nutrition

Directions

  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.

Reviews

(2)
Most Helpful

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.

PeachyBaker February 04, 2009

We eat a lot of soup during the winter & I will definitely be making this one again!! It was easy to make and VERY tasty. I didn't think that the chicken did anything for it ...so next time, I'll stick with just veggies. Thanks for sharing this one!!

CountryLady March 23, 2003

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