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Herbes de Provence Hearty Chicken Soup

Ingredients

  • 2 medium carrots peeled
  • 2 cloves garlic chopped
  • 2 tablespoons Olivia's Herbes de Provence Olive Oil
  • 2 turns of the pan
  • 1 medium zucchini
  • 1 small to medium red bell pepper seeded
  • 1 medium yellow skinned onion peeled and halved
  • Salt and pepper
  • 1 teaspoon each dried sage rosemary and thyme
  • 1 1/2 pounds small red skinned potatoes
  • 1 cup dry white wine
  • 1 14-ounce can diced tomatoes or coarsely ground tomatoes
  • 1 quart plus 1 cup chicken stock
  • 1 pound chicken tenders diced
  • 1 small jar black olive tapenade 4 ounces
  • 2 tablespoons chopped flat-leaf parsley
  • Artisan loaf of bread to pass at table

Instructions

  • 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 Herbes de Provence Olive Oil.
  • Chop and drop in the zucchini, pepper and onion next, 1/2 inch dice.
  • Season all the veggies with salt and pepper.
  • 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 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.