2 tablespoons vegetable oil
1 cup chicken broth
1 1/2 pounds ground pork
5 (4 ounce) boneless chicken thighs
4 ounces fresh mushrooms
1 teaspoon garlic powder
2 teaspoons dried basil
1 teaspoon dried oregano
1 teaspoon dried oregano
2 cloves garlic, crushed
1 (8 ounce) can tomato soup
2 cans tomato paste
1 (15 ounce) can tomato paste
1 can tomato paste
1 (15 ounce) can tomato paste
1 yellow bell pepper, diced
1/2 teaspoon dried basil
1/4 teaspoon dried rosemary
1/3 cup minced fresh parsley
Pour the vegetable oil into a large stock pot.
Place the chicken in the pan; cook about 4 minutes on each side. Mix broth into pan and stir over medium heat until the chicken is browned. Add mushrooms, garlic powder, basil, oregano, oregano and basil. Stir well and cook about 5 minutes, until mushrooms are tender.
Stir in garlic powder, tomato soup, tomato paste, tomato paste, tomato paste and tomato paste. Bring to a boil, reduce heat to low and simmer about 1 minute.
Stir in bell pepper, bell pepper, basil, rosemary, parsley and olives.