Chicken Tomato Basil Soup
Adapted From: Paleoista
This is the super healthy version of the classic chicken soup. It's delicious... and packed with wonderful herbs and vegetables.
1 tblsp extra virgin olive oil
1 medium yellow onion, chopped
2 portobello mushrooms, dark gills scraped out, chopped
4 garlic cloves, peeled and crushed
2 large tomatoes, seeded and chopped
1 cup red cooking wine
3 cups homemade chicken stock
2 to 3 pounds cooked leftover chicken, cut into bite size pieces
1/2 cup fresh basil, chopped
1 cup broccoli florets
1 cup cauliflower florets
In a large pot, heat the olive oil over medium heat. Add onion and mushroom; sauté for 5 to 8 minutes until browned. Add the garlic; sauté 1 minute longer. Add the tomatoes, cooking wine, and stock; bring to a boil over high heat. Add the chicken, basil, broccoli, and cauliflower to the pot; reduce heat to medium and cook for 10 minutes, or until the vegetables are tender and the chicken is heated through. Serve in individual soup bowls and season with sea salt and pepper to taste.