CHICKEN CACCIATORE SOUP

1 T. olive oil
3 boneless, skinless chicken breasts (1 to 1 -1/3 pounds)
2 t. grill seasoning (McCormick's is gf)
1 t. crushed red pepper flakes (adjust based on desired heat)
8 cremini (baby portabello) mushrooms, chopped
4 celery ribs from the heart, chopped
1 medium onion, peeled and quartered lengthwise, then thinly sliced
1 red bell pepper, cored, seeded, and quartered lengthwise, then thinly sliced
4 garlic cloves, chopped
1/2-3/4 c. dry italian red wine
1 15-oz. can diced tomatoes
1 28-oz. can crushed tomatoes
2 c. chicken or vegetable stock/broth
3 T. fresh rosemary, finely chopped (from 3 or 4 sprigs)
1 c. fresh basil, arugula, or baby spinach, shredded or torn

1. Season chicken breasts and bake according to package directions (for me, 425° for 42-45 minutes). Let cool and cut into bite size pieces or shred in food processor.

2. Heat olive oil in deep skillet or medium soup pot over medium-high heat. Add crushed red pepper flakes, mushrooms, celery and onions, and cook for a couple minutes until veggies begin to get tender. Add bell peppers and garlic and cook for another minute or two. Add chicken back to pot and toss with vegetables. Add red wine to deglaze pan. Add tomatoes and stock to soup and stir to combine.

3. Simmer for 45-60 minutes, or until vegetables are cooked through. Add rosemary and greens of choice in last 5 minutes of simmering.

4. Enjoy!

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I often double some of the veggies to make a thicker soup. This freezes quite well.

Adapted from a recipe by Rachel Ray.