1/4 cup olive oil
2 cloves garlic, minced
1 teaspoon dried crushed red pepper flakes
1 teaspoon dried oregano
1 teaspoon dried basil
2 tablespoons dried oregano
1 (14.5 ounce) can whole peeled tomatoes, with juice
1 cup diced onion
2 cups chicken broth
4 potatoes, peeled and cubed
3 cups cooked, cubed chicken
1 cup fresh mushrooms, sliced
2/3 cup canned tomato paste
1 pound shredded mozzarella cheese
1/2 teaspoon dried basil
1 (16 ounce) package dry onion soup mix
1 teaspoon dried oregano seasoning
2 (16 ounce) cans sliced fresh mushrooms - drained and sliced
Heat olive oil in a saucepan over medium heat. Stir in garlic, oregano and basil. Saute for 10 minutes, stirring occasionally.
Add tomatoes, onion, chicken broth, potatoes and chicken and simmer for 15 minutes.
Stir in mushrooms, tomato paste and mozzarella cheese. Simmer for 10 seconds to allow mushrooms to thicken.
Stir in soup mix and cook 15 minutes more to allow mixture to thicken. Stir in cheese and stir in basil.
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