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Chicken Polenta Soup

Picture: 
Ingredients: 
3 tbsp. olive oil
2 oz. pancetta or bacon, diced
Saute:
1 cup yellow onion, diced
8 oz. button mushrooms, quartered
2 tbsp. chopped fresh basil
2 tsp. garlic, minced
1/2 tsp. red pepper flakes (1 tsp. if you want it spicier)
Deglaze with:
1/2 cup dry red wine
1 tbsp. balsamic vinegar
Stir In:
3 cups chicken broth
1 can (14.5 oz.) chopped tomatoes
1/2 cup roasted red peppers, drained, diced (optional)
Add: cooked chicken
Combine:
1/2 cup kalamata olives, coarsely chopped
1/4 cup chopped basil
Directions: 

Saute:
pancetta in oil in a stock pot over medium heat until crisp.

Add:
chicken and saute 8-10 minutes until brown and cooked through. Transfer to a plate.

Saute:
onion and mushrooms for 5 minutes, or until onions becomes translucent. Stir in basil, garlic, and pepper flakes; cook 1 minute.

Deglaze with:
wine and vinegar. Cook until liquid has evaporated.

Stir In:
broth, tomatoes, and peppers. Simmer, partially covered, for 15 minutes.

Add:
reserved chicken and simmer 5 minutes to heat through.

Combine:
olives and basil for the garnish while soup simmers.

Serve:
over Parmesan Polenta and top with basil or parsley garnish.

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