2 tablespoons butter
2 tablespoons olive oil
1 1/2 cups diced onion
1 cube chicken bouillon, divided
4 slices fresh white bread, divided
1 cup sliced fresh mushrooms
1 cup sliced bell pepper
1 ounce dried alfalfa sprouts (optional)
1 teaspoon dried basil
1/4 cup dried Italian-style seasoning
1 1/2 teaspoons dried oregano
1 teaspoon dried red pepper flakes
1/2 teaspoon dried oregano
1/2 teaspoon salt
1/2 teaspoon coarse pepper
1 teaspoon dried rosemary
1 teaspoon dried sage
In a medium saucepan, melt butter or margarine over medium heat. Stir in olive oil, then browned onion and chicken broth. Bring to a boil, then stir in bouillon cube 1/4 cup thinly sliced white bread and mushrooms and pepper. Reduce heat, cover and simmer for 10 minutes.
Meanwhile, in a small bowl, mix together chicken, mushrooms and bell pepper. Place pan in a roasting pan and stir chicken mixture over low heat until chicken is cooked through. Stir flour into soup; bring to a boil over medium heat. Bring to a boil; stir in basil, Italian-style seasoning, oregano, red pepper flakes, oregano, salt, coarse pepper and rosemary. Heat through and serve with tortilla chips.
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