Adapted from Chicken Provencal Stoup
by Rachael Ray
Prep time: less than 10 minutes
Cook time: 20 minutes
Makes 4 servings
2 medium carrots, peeled and diced in 1/4"
2 cloves garlic, finely chopped
2 Tbsp olive oil
2 medium zucchinis, halved and sliced
1 medium red bell pepper, seeded and diced in 1/4"
1 medium yellow onion, finely chopped
Salt and pepper
1 tsp dried sage
1 tsp dried rosemary
1 tsp dried thyme
1 1/2 lb small red skinned potatoes, cut in thin wedges
1 C dry white wine
1 (14 oz) can diced tomatoes
1 qt + 1C chicken stock
1 lb boneless, skinless chicken breast, diced
2 Tbsp chopped flat-leaf parsley
1 small jar olive tapenade (4 oz)
Heat medium soup pot over medium heat. Add olive oil, carrots, garlic, zucchini, pepper, and onion. Season with salt and pepper and sage, rosemary, and thyme. Cook for about 5 minutes.
Add wine to vegetables and reduce for about one minute.
Add tomatoes, potatoes, and stock to the pot. Cover and raise heat to high. Bring to a boil.
Add chicken and simmer 8 to 10 minutes until potatoes are tender and chicken is cooked.
Serve in shallow bowls topped with olive tapenade and parsley. Pass bread around at table.
I channeled my inner Rachael Ray when I made this and gathered all the ingredients first. It was quite the pile; there's lots of stuff in this soup! It tasted great, though. I was thinking that it would end up being more of a stew than a soup. It was definitely a soup, though. It's something I would make again.