pancetta in oil in a stock pot over medium heat until crisp.
chicken and saute 8-10 minutes until brown and cooked through. Transfer to a plate.
onion and mushrooms for 5 minutes, or until onions becomes translucent. Stir in basil, garlic, and pepper flakes; cook 1 minute.
wine and vinegar. Cook until liquid has evaporated.
broth, tomatoes, and peppers. Simmer, partially covered, for 15 minutes.
reserved chicken and simmer 5 minutes to heat through.
olives and basil for the garnish while soup simmers.
over Parmesan Polenta and top with basil or parsley garnish.