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Herbes de Provence Hearty Chicken Soup

Herbes de Provence Hearty Chicken Soup
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  1. 2 medium carrots, peeled
  2. 2 cloves garlic, chopped
  3. 2 tablespoons Olivia's Herbes de Provence Olive Oil
  4. 2 turns of the pan
  5. 1 medium zucchini
  6. 1 small to medium red bell pepper, seeded
  7. 1 medium yellow skinned onion, peeled and halved
  8. Salt and pepper
  9. 1 teaspoon each dried sage, rosemary and thyme
  10. 1 1/2 pounds small red skinned potatoes
  11. 1 cup dry white wine
  12. 1 (14-ounce) can diced tomatoes or coarsely ground tomatoes
  13. 1 quart plus 1 cup chicken stock
  14. 1 pound chicken tenders, diced
  15. 1 small jar black olive tapenade, 4 ounces
  16. 2 tablespoons chopped flat-leaf parsley
  17. Artisan loaf of bread, to pass at table
  1. One medium soup pot preheated over medium high heat.
  2. While soup pot heats, chop carrots into 1/4-inch dice, then add garlic, and stir to coat in Herbes de Provence Olive Oil.
  3. Chop and drop in the zucchini, pepper and onion next, 1/2 inch dice.
  4. Season all the veggies with salt and pepper.
  5. Cook the veggies together 5 minutes.
  6. While they cook, cut potatoes into thin wedges.
  7. Add wine to vegetables and reduce a minute or so.
  8. Add the tomatoes, cut potatoes and stock to the pot, cover the pot and raise heat to high.
  9. 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.
  10. Serve soup in shallow bowls and stir in a rounded spoonful of black olive tapenade at the table. Top soup with chopped parsley and pass the bread at the table for dipping.
Olivia Olive Oil