6 tablespoons olive oil
1 pound skinless, boneless chicken breast halves
1 medium onion, sliced into 1/2 inch strips
1 large carrot, cut into 1/2 inch strips
1 (15 ounce) container spaghetti sauce
1 cup tomato juice
1 (2 ounce) can tomato paste
3 cups white wine
1 tablespoon chili powder
1 teaspoon dried basil
1 teaspoon dried oregano
1 teaspoon dried sage
1 teaspoon dried marjoram
1 (4 ounce) can sliced mushrooms, drained
1 (6 ounce) can sliced mushrooms
1 (1 ounce) package frozen mixed vegetables, thawed
1 (4.5 ounce) can tomato paste
1 (1.5 ounce) package instant tomato sauce
1 (1 ounce) package dry red wine
1 (1 ounce) can sliced mushrooms, drained
1 (2.5 ounce) can sliced fresh mushrooms
1/4 cup olive oil
Heat olive oil in a large skillet or saucepan over medium heat. Cook chicken pieces in olive oil in microwave for 10 minutes, turning once. Remove chicken from skillet and set aside.
Saute onion and carrot over medium heat for 5 minutes, stirring constantly until vegetables are tender. Stir in tomato sauce and tomato paste; heat through.
Stir in spaghetti sauce, tomato paste, tomato paste, tomato paste, tomato paste, tomato paste, tomato paste, tomato paste, tomato paste. Bring to a boil.
Stir in wine, mushrooms, mushrooms, and chicken. Reduce heat to low, stirring occasionally, until mixture is smooth. Reduce heat to low, stirring constantly, until soup has a thick consistency. Stir in salt and pepper. Continue stirring until the soup reaches a desired consistency.