Ingredients:
2 tablespoons olive oil
2 boneless skinless chicken breasts, cut into thin strips
2 cups thinly sliced portabella mushrooms ( stems removed)
1 medium onions, cut into thin strips
1 red bell peppers, cut into thin strips
1/2 cup red wine
1 (28 ounce) cans 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 leaves
6 cups chicken stock
1/2 cup chopped fresh parsley
Directions:
In a large soup pot, heat the olive oil.
Saute the chicken 4 to 5 minutes or until no longer pink.
Add the mushrooms, onion and red pepper; saute 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.
Servings: 6
Time preparation: 15 min.
Time total: 35 min.