Chicken Soup With Portobello Mushrooms And Red Wine

• 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

1. In a large soup pot, heat the olive oil.
2. Saute the chicken 4 to 5 minutes or until no longer pink.
3. Add the mushrooms, onion and red pepper; saute 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.

olive oil, chicken breasts, portabella mushrooms, onion, red bell pepper, red wine, tomatoes, fresh basil, rosemary, thyme, salt, black pepper, bay leaf, chicken stock, parsley

Taken from www.food.com/recipe/chicken-soup-with-portobello-mushrooms-and-red-wine-54057 (may not work)