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Ingredients
| carrots: 2 |
| garlic: 2 cloves |
| olive oil: 2 Tbl |
| zucchini squash: 1 whole squash |
| red bell pepper: 1 pepper |
| onions - yellow: 1 |
| red potatoes: 1.5 lbs |
| white wine: 1 cup |
| red tomatoes: 14 oz (diced) |
| chicken stock: 1 qt |
| chicken stock: 1 cup |
| chicken breast tenders: 1 lb |
Chicken Provencal Stoup from Rachael Ray
Credit: Food.com
User rating:
-
Prep Time
8 min -
Cook Time
20 min -
Servings
5 serving(s)
Tags
- One medium soup pot preheated over medium high heat.
- While soup pot heats, chop carrots into 1/4-inch dice, then add garlic, and stir to coat in extra-virgin olive oil.
- Chop and drop in the zucchini, pepper and onion next, 1/2 inch dice.
- Season all the veggies with salt and pepper and herbes de Provence.
- Cook the veggies together 5 minutes.
- While they cook, cut potatoes into thin wedges.
- Add wine to vegetables and reduce a minute or so.
- Add the tomatoes, cut potatoes and stock to the pot, cover the pot and raise heat to high.
- Bring the stoup to a boil, then add cut chicken and simmer 8 to10 minutes until potatoes are just tender and chicken is cooked through.
- Serve stoup in shallow bowls and stir in a rounded spoonful of black olive tapenade at the table.
- Top soup with chopped parsley and pass crusty bread at the table for dipping and mopping.