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Ingredients Jump to Instructions ↓

  1. 2 medium carrot s, peeled

  2. 2 cloves garlic , chopped

  3. 2 tablespoons extra-virgin 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 tablespoon herbes de Provence, available on spice aisle or,

  10. 1 teaspoon each dried sage, rosemary and thyme

  11. 1 1/2 pounds small red skinned potato es

  12. 1 cup dry white wine

  13. 1 (14-ounce) can diced tomato es or coarsely ground tomatoes

  14. 1 quart plus 1 cup chicken stock, available in quart and 1 cup paper box containers on the soup aisle

  15. 1 pound chicken tenders, diced

  16. 1 small jar black olive tapenade,

  17. 4 ounces, found with Italian foods or on condiment aisle

  18. 2 tablespoons chopped flat-leaf parsley

  19. Crusty bread , to pass at table

Instructions Jump to Ingredients ↑

  1. One medium soup pot preheated over medium high heat. While soup pot heats, chop carrots into ¼-inch dice, then add garlic, and stir to coat in extra-virgin olive oil. Chop and drop in the zucchini, pepper and onion next, ½ 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.

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