Best 5 Italian Chicken Stoup With Porcini Portobello And Peppers Recipes

Immerse yourself in the rich flavors of Italy with our culinary masterpiece: Italian Chicken Stew with Porcini Portobello and Peppers. This heartwarming dish combines succulent chicken, earthy mushrooms, and vibrant peppers in a tantalizing broth that promises to delight your senses. Embark on a gastronomic journey as we unravel the secrets behind this delectable stew, ensuring that every bite transports you to the heart of Italy.

Let's cook with our recipes!

ITALIAN CHICKEN SOUP

Italian Chicken Soup image

This satisfying soup gets its Italian flair from fennel, thyme, basil and orzo pasta. If you don't start with a low-sodium or sodium-free stock, you might want to decrease the amount of salt called for in the recipe. -Taste of Home Test Kitchen, Milwaukee, Wisconsin

Provided by Taste of Home

Categories Lunch

Time 55m

Yield 4 servings.

Number Of Ingredients 13

Ingredients

1 fennel bulb, chopped
1/2 cup chopped onion
2 teaspoons olive oil
2 cups hot water
4 cups reduced-sodium chicken broth
1-1/2 cups chopped carrots
1/4 teaspoon dried thyme
1/4 teaspoon dried basil
1/4 teaspoon salt
1/4 teaspoon pepper
2 cups cubed cooked chicken breast
1/2 cup uncooked orzo pasta
2 tablespoons finely chopped fennel fronds

Steps:

In a Dutch oven, saute fennel bulb and onion in oil until fennel is tender. Add the next 7 ingredients. Bring to a boil. Reduced heat; cover and simmer for 15 minutes. , Stir in chicken and orzo. Cover and cook for 20 minutes or until orzo is tender. Stir in fennel fronds.

Nutrition Facts : Calories 279 calories, Fat 5g fat (1g saturated fat), Cholesterol 54mg cholesterol, Sodium 829mg sodium, Carbohydrate 30g carbohydrate (7g sugars, Fiber 4g fiber), Protein 28g protein. Diabetic Exchanges

ITALIAN CHICKEN AND PEPPERS

Italian Chicken and Peppers image

I put this chicken recipe together one day when I had leftover peppers and wanted something easy. To my delight, the taste reminded me of pizza-something I love but can no longer eat! It's great with steamed broccoli. -Brenda Nolen, Simpsonville, South Carolina

Provided by Taste of Home

Categories Dinner

Time 3h20m

Yield 6 servings.

Number Of Ingredients 12

Ingredients

1 jar (24 ounces) garden-style spaghetti sauce
1 medium onion, sliced
1/4 cup grated Parmesan cheese
2 garlic cloves, minced
1 teaspoon dried oregano
1 teaspoon dried basil
1/2 teaspoon salt
1/4 teaspoon pepper
1/2 each small green, sweet yellow and red peppers, julienned
6 boneless skinless chicken breast halves (4 ounces each)
Hot cooked pasta
Shaved Parmesan cheese, optional

Steps:

Mix first eight ingredients; stir in peppers. Place chicken in a 3-qt. slow cooker. Top with sauce mixture., Cook, covered, on low until a thermometer inserted in chicken reads 165°, 3-4 hours. Serve with pasta; if desired, top with shaved cheese.

Nutrition Facts : Calories 221 calories, Fat 6g fat (1g saturated fat), Cholesterol 66mg cholesterol, Sodium 738mg sodium, Carbohydrate 16g carbohydrate (9g sugars, Fiber 3g fiber), Protein 26g protein. Diabetic Exchanges

PORTOBELLO-PORCINI CACCIATORE

Portobello-Porcini Cacciatore image

Provided by Rachael Ray : Food Network

Time 1h35m

Yield 4 to 6 servings

Number Of Ingredients 15

Ingredients

A handful dried porcinis or a small pouch dried mushroom mix
1/4 cup extra-virgin olive oil
6 portobello mushroom caps, gills scraped, sliced
2 tablespoons chopped fresh thyme leaves
1 red chile pepper, thinly sliced
4 large peeled and very thinly sliced garlic cloves
2 Cubanelle peppers, seeded and very thinly sliced
1 medium red or yellow onion, quartered and thinly sliced
Salt and freshly ground black pepper
1 cup dry white wine
1 (28-ounce) can San Marzano tomatoes
A few leaves basil, torn
1 pound penne or rigatoni or whole-wheat penne or rigatoni with lines
2 tablespoons butter
Grated Pecorino Romano, for topping and passing at table

Steps:

Put the dried mushrooms in a pot and cover with a couple of cups of water, bring to a boil over medium heat, then reduce heat and simmer until the mushrooms soften.
Meanwhile, in a Dutch oven heat the extra-virgin olive oil, 4 turns of the pan, over medium high heat. Add the sliced mushrooms and cook, stirring occasionally, until dark and tender, 12 to 15 minutes. Add the thyme, chile, garlic, peppers and onions and season with salt and pepper, to taste. Cook for 8 to 10 minutes, then add the wine and stir. Remove the reconstituted mushrooms from the liquid, chop and then add them to the sauce pot. Pour in all but last few spoonfuls of the mushroom liquid stock into sauce pot, the grit will settle at the bottom of the pan. Stir in the tomatoes, breaking them up with spoon then add the basil leaves and simmer the sauce 20 minutes. Cool and store for a make-ahead meal and reheat over medium flame, stirring occasionally.
Boil large pot of water to a boil over medium heat. Add the pasta and cook until al dente. Drain the pasta and return it to the hot pot. Add the bitter and stir to melt. Pour in half of the sauce and toss. Serve in shallow bowls with more mushroom cacciatore on top. Garnish with lots of grated Romano.

CHICKEN SOUP WITH PORTOBELLO MUSHROOMS AND RED WINE

Chicken Soup with Portobello Mushrooms and Red Wine image

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

Provided by Hag chef

Categories Chicken

Time 35m

Yield 6 serving(s)

Number Of Ingredients 15

Ingredients

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

Steps:

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

ITALIAN CHICKEN AND PEPPERS

Italian Chicken and Peppers image

A welcome change from traditional spaghetti and meatballs! I got this recipe from Campbell's website, and made some of my own changes, which are listed below. This is a big hit with my family and have been asked to make it often. I have occasionally substituted the chicken with sausage and it came out just as great!

Provided by seabeewife401

Categories Chicken Breast

Time 35m

Yield 6 serving(s)

Number Of Ingredients 12

Ingredients

1 tablespoon vegetable oil
1 1/2 lbs boneless chicken breasts, cut into 1 inch cubes
2 medium green peppers, cut into strips
1 -2 medium onion, chopped (depending on preference)
2 -4 garlic cloves, minced (depending on preference)
2 (4 ounce) cans sliced mushrooms (optional)
1 (26 -28 ounce) jar prego traditional Italian sauce (you can use any kind you have on hand)
6 cups cooked whole wheat spaghetti
salt and pepper, to taste
1 pinch oregano
1 pinch sweet basil
1 pinch parsley flakes

Steps:

Sauté peppers, onions, mushrooms and garlic in a large skillet until the peppers are slightly tender.
Remove vegetables from skillet and set aside.
Add vegetable oil to warm skillet. Place cubed chicken into the skillet and cook on medium heat until browned; approximately 15 minutes.
Return sauteed vegetables to skillet with chicken.
Add sauce to the skillet and heat through. Add salt, pepper and additional spices if needed**.
Serve over cooked pasta.

Nutrition Facts : Calories 512.5, Fat 16.9, SaturatedFat 4.3, Cholesterol 75.1, Sodium 581.5, Carbohydrate 58, Fiber 10.5, Sugar 13.7, Protein 33.9

Tips:

Mise en place: Before you start cooking, make sure you have all the ingredients and equipment you need. This will help you stay organized and prevent any scrambling.
Use fresh ingredients whenever possible: Fresh ingredients will give your soup the best flavor. If you can't find fresh porcini mushrooms, you can use dried porcini mushrooms. Just be sure to soak them in hot water for 30 minutes before using.
Don't overcrowd the pot: When you add the chicken and vegetables to the pot, make sure you don't overcrowd it. If the pot is too crowded, the chicken and vegetables won't cook evenly.
Simmer the soup for at least 30 minutes: This will allow the flavors to meld and develop. The longer you simmer the soup, the better it will taste.
Serve the soup with your favorite toppings: Some popular toppings for Italian chicken soup include Parmesan cheese, croutons, and chopped parsley.

Conclusion:

Italian chicken soup with porcini, portobello, and peppers is a delicious and hearty soup that is perfect for a cold winter day. It is also a relatively easy soup to make, and it can be made with a variety of different ingredients. So, next time you're looking for a comforting and flavorful soup, give this Italian chicken soup a try.