1 cup olive oil
1 pound skinless, boneless chicken breast halves
2 cloves garlic, minced
1 large onion, cut into cubes
1 cup diced celery
2 1/2 cups diced tomatoes
1 (8 ounce) can tomato sauce
1 (11 ounce) can whole peeled tomatoes, rinsed
1 (8 ounce) can chopped mushrooms, drained
1 (8 ounce) can minced clams, drained
1 small onion, chopped
1/2 teaspoon salt
1 teaspoon dried basil
1 teaspoon dried oregano
1/4 teaspoon dried saffron
1 (16 ounce) can stewed tomatoes, with liquid
1 (8 ounce) can tomato paste
2 (14 ounce) cans chicken broth
1/2 pound skinless, boneless chicken breast halves
2 (14.5 ounce) cans whole peeled mushrooms
1 cup chopped onion
2 tablespoons black olives
Heat olive oil in a large saucepan over medium heat; add chicken and saute for several minutes or until cooked through. Stir in garlic and onion. Reduce heat to low, cover, and simmer for 10 minutes, or until chicken mixture is no longer pink.
Stir tomatoes with celery, tomato sauce, tomatoes and mushrooms. Stir in celery mixture, cook over medium heat for 5 minutes or until vegetables are tender (they'll take 4 to 4 minutes on each side). Add broth and chicken. Stir gently, bring to a boil, reduce heat to low, cover, and simmer for 5 minutes or until chicken is no longer pink.
Reduce heat to medium. Stir in tomatoes and peppers and sprinkle with olives. Continue cooking over medium heat for 5 minutes to blend flavors. Pour soup into 5 all-covering soup pans.
⭐ ⭐ ⭐ ⭐