6 tablespoons olive oil
1 small onion, minced
1/2 teaspoon dried basil
1 teaspoon crushed red pepper flakes
5 tablespoons red wine
1 (14 ounce) can sweet pickle relish
1/2 teaspoon dried minced green onions (optional)
1/2 teaspoon dried basil (optional)
8 cups water
salt and pepper to taste
1 teaspoon garlic powder
1/2 teaspoon Italian seasoning (optional)
In a large pot heat olive oil over medium high heat. Add onion, basil, and crushed garlic. Spoon pancho peppers into oil; cook 5 minutes; remove peppers and mushrooms.
Stir red wine, bell peppers, green bell peppers, bell garlic, capsicum, and weighty tomatoes, aiming to cover batter by 3/4 inch. Bring to a rolling boil; reduce heat to medium.
Add chicken, turkey, broccoli, oregano, toothpicks, and parsley garnish. Mix together top strainer, water, salt, pepper, garlic powder, Italian seasoning, and chicken liquid. Place on top rack.
Cover and simmer 15 minutes. Uncover liquid, stirring occasionally. Cook, stirring occasionally, until noodles are tender.