The characteristic flavors of the sunny Mediterranean — tomato, olive oil, garlic, and rosemary — will cure whatever ails you. This recipe assumes that you have chicken broth and cooked chicken on hand, ready to be transformed into a delicious main course soup.
- Yield: 4 Servings
- 2 tablespoons extra-virgin olive oil
- 2 cups white mushrooms, sliced
- 1 onion, thinly sliced
- 1 green bell pepper, diced
- 3 large garlic cloves, minced
- 1 can (28 ounces) plum tomatoes with juice, chopped
- 4–5 cups chicken broth
- 1 tablespoon chopped fresh basil, or 1 teaspoon dried
- 1 teaspoon chopped fresh or dried rosemary
- 1 teaspoon chopped fresh thyme, or ½ teaspoon dried
- 1½–2 cups cooked chicken, diced
- Salt and freshly ground black pepper
- Heat the oil in a large soup pot over medium-high heat. Sauté the mushrooms, onion, and green pepper in the oil for about 5 minutes, until the mushrooms begin to give up their juice. Add the garlic and sauté for another minute.
- Add the tomatoes, broth, basil, rosemary, and thyme. Bring to a boil, then reduce the heat and simmer, uncovered, for 30 to 45 minutes, until the flavors have blended.
- Add the chicken and heat through. Season to taste with salt and pepper. Serve hot.