Best 3 Italian Chicken Stoup With Porcini Portobello And Peppers Recipes

Tantalize your taste buds with a culinary journey to Italy with this delectable Italian Chicken Stoup. This hearty and flavorful dish is a symphony of savory flavors, featuring succulent chicken simmered in a rich and aromatic broth infused with the earthy notes of porcini mushrooms, the meaty texture of portobello mushrooms, and the vibrant colors of bell peppers.

Accompanying this main course are two equally enticing recipes: a classic Italian Garlic Bread that perfectly complements the stoup with its crispy, garlicky exterior and soft, chewy interior, and a refreshing Italian Chopped Salad that adds a delightful crunch and freshness to the meal with its mix of crisp lettuce, juicy tomatoes, crunchy cucumbers, and tangy red onion, all tossed in a light and flavorful vinaigrette dressing.

Check out the recipes below so you can choose the best recipe for yourself!

PORTOBELLO AND PORCINI BROTH

Portobello and Porcini Broth image

Provided by Food Network Kitchen

Categories appetizer

Time 1h

Yield 7 servings

Number Of Ingredients 13

Ingredients

3 tablespoons extra-virgin olive oil
1 large carrot, chopped
1 stalk celery, chopped
1 onion, chopped
4 large portobello mushroom caps, chopped
5 sprigs thyme
5 sprigs parsley
1/4 cup dry Marsala wine
3/4 cup dried porcini mushrooms, rinsed
1 teaspoon black peppercorns
Kosher salt
16 ounces mushroom or cheese tortelloni
Shredded parmesan cheese, for topping

Steps:

Heat 2 tablespoons olive oil in a large pot over medium heat. Add the carrot, celery and onion; cook, stirring occasionally, until just golden, about 5 minutes. Add the remaining 1 tablespoon olive oil, the portobellos and herbs; cook, stirring, until the mushrooms release their juices, about 4 minutes. Increase the heat to high; cook until the mushrooms brown, 2 to 3 minutes.
Add the wine and cook to reduce, about 1 minute. Add the porcini, peppercorns, 1 1/2 teaspoons salt and 12 cups water. Bring to a simmer over medium heat and cook until reduced by about one-third, 25 to 30 minutes.
Meanwhile, cook the tortelloni as the label directs. Drain; skewer on toothpicks.
Strain the broth through a fine-mesh sieve, pressing on the solids. Skim any excess fat from the surface. Season with salt. Serve with the tortelloni and sprinkle with parmesan.

PORTOBELLO-PORCINI CACCIATORE

Portobello-Porcini Cacciatore image

Provided by Rachael Ray : Food Network

Time 1h35m

Yield 4 to 6 servings

Number Of Ingredients 15

Ingredients

A handful dried porcinis or a small pouch dried mushroom mix
1/4 cup extra-virgin olive oil
6 portobello mushroom caps, gills scraped, sliced
2 tablespoons chopped fresh thyme leaves
1 red chile pepper, thinly sliced
4 large peeled and very thinly sliced garlic cloves
2 Cubanelle peppers, seeded and very thinly sliced
1 medium red or yellow onion, quartered and thinly sliced
Salt and freshly ground black pepper
1 cup dry white wine
1 (28-ounce) can San Marzano tomatoes
A few leaves basil, torn
1 pound penne or rigatoni or whole-wheat penne or rigatoni with lines
2 tablespoons butter
Grated Pecorino Romano, for topping and passing at table

Steps:

Put the dried mushrooms in a pot and cover with a couple of cups of water, bring to a boil over medium heat, then reduce heat and simmer until the mushrooms soften.
Meanwhile, in a Dutch oven heat the extra-virgin olive oil, 4 turns of the pan, over medium high heat. Add the sliced mushrooms and cook, stirring occasionally, until dark and tender, 12 to 15 minutes. Add the thyme, chile, garlic, peppers and onions and season with salt and pepper, to taste. Cook for 8 to 10 minutes, then add the wine and stir. Remove the reconstituted mushrooms from the liquid, chop and then add them to the sauce pot. Pour in all but last few spoonfuls of the mushroom liquid stock into sauce pot, the grit will settle at the bottom of the pan. Stir in the tomatoes, breaking them up with spoon then add the basil leaves and simmer the sauce 20 minutes. Cool and store for a make-ahead meal and reheat over medium flame, stirring occasionally.
Boil large pot of water to a boil over medium heat. Add the pasta and cook until al dente. Drain the pasta and return it to the hot pot. Add the bitter and stir to melt. Pour in half of the sauce and toss. Serve in shallow bowls with more mushroom cacciatore on top. Garnish with lots of grated Romano.

ITALIAN CHICKEN AND PEPPERS

Italian Chicken and Peppers image

I put this chicken recipe together one day when I had leftover peppers and wanted something easy. To my delight, the taste reminded me of pizza-something I love but can no longer eat! It's great with steamed broccoli. -Brenda Nolen, Simpsonville, South Carolina

Provided by Taste of Home

Categories Dinner

Time 3h20m

Yield 6 servings.

Number Of Ingredients 12

Ingredients

1 jar (24 ounces) garden-style spaghetti sauce
1 medium onion, sliced
1/4 cup grated Parmesan cheese
2 garlic cloves, minced
1 teaspoon dried oregano
1 teaspoon dried basil
1/2 teaspoon salt
1/4 teaspoon pepper
1/2 each small green, sweet yellow and red peppers, julienned
6 boneless skinless chicken breast halves (4 ounces each)
Hot cooked pasta
Shaved Parmesan cheese, optional

Steps:

Mix first eight ingredients; stir in peppers. Place chicken in a 3-qt. slow cooker. Top with sauce mixture., Cook, covered, on low until a thermometer inserted in chicken reads 165°, 3-4 hours. Serve with pasta; if desired, top with shaved cheese.

Nutrition Facts : Calories 221 calories, Fat 6g fat (1g saturated fat), Cholesterol 66mg cholesterol, Sodium 738mg sodium, Carbohydrate 16g carbohydrate (9g sugars, Fiber 3g fiber), Protein 26g protein. Diabetic Exchanges

Tips:

Mise en place: Before you start cooking, make sure you have all of your ingredients prepped and measured. This will make the cooking process much smoother and faster.
Use fresh, high-quality ingredients: The quality of your ingredients will greatly impact the flavor of your soup. Try to use fresh vegetables, herbs, and spices whenever possible.
Don't overcrowd the pot: When you add the vegetables to the pot, make sure there is enough space for them to cook evenly. If the pot is too crowded, the vegetables will steam instead of sautéing.
Cook the vegetables until they are tender: The vegetables should be tender but still have a little bit of bite to them. Overcooked vegetables will become mushy and lose their flavor.
Use a good quality chicken broth: The chicken broth is the base of the soup, so it's important to use a good quality broth. You can use homemade chicken broth or a store-bought broth that is low in sodium.
Simmer the soup for at least 30 minutes: This will allow the flavors to meld and develop. The longer you simmer the soup, the more flavorful it will be.
Season the soup to taste: Once the soup is cooked, taste it and adjust the seasonings as needed. You may want to add more salt, pepper, herbs, or spices.
Garnish the soup before serving: A few simple garnishes can make the soup look and taste even better. Try adding a sprinkle of chopped parsley, grated Parmesan cheese, or a drizzle of olive oil.

Conclusion:

This Italian chicken stoup with porcini, portobello, and peppers is a hearty and flavorful soup that is perfect for a cold winter day. The combination of chicken, vegetables, and mushrooms creates a rich and complex flavor that is sure to please everyone at the table. Plus, it's easy to make and can be tailored to your own dietary needs. So next time you're looking for a delicious and satisfying soup, give this Italian chicken stoup a try.