Chicken burgany soup

1.0 tbsp Butter, unsalted
1.0 tsp, crumbled Bay Leaf
1.5 tsp Oregano, ground
2.0 dash Pepper, black
8.0 ounces Chicken Breast (cooked), no skin, roasted
2.0 large (7-1/4" to 8-1/2" long) Carrots, raw
10.0 clove Garlic
1.5 slice Mushrooms, fresh
0.25 cup, chopped Onions, raw
2.33 tbsp Parsley
2.0 cup Tomato Sauce
1.0 glass (3.5 fl oz) Red Wine
2.0 cup Swanson Chicken Broth 99% Fat Free
3.0 serving Tomatoes, Roma, Fresh, 1 Med
0.25 cup fresh basil

quarter mushroom grill chicken chop garlic and herbs chop onion Saute onion and carrots until just opaque. add garlic and cook for a few minutes more. Do not let garlic burn. Use the wine to be glaze the pan. Let it simmer until it reduces by half. Add chicken stock and tomato sauce let reduce until thick, and add the rest of the vegetables and let simmer and chill saw. Add the chicken and let it warm. Taste and a just spices. Serving Size: 4servings

Number of Servings: 4.0

Recipe submitted by SparkPeople user CHEFGELMAN.