Prep 8 mins
Cook 20 mins
One pot meal - thicker than a soup but not as thick as a stew. By Rachael Ray
- 2 medium carrots
- 2 garlic cloves
- 2 tablespoons olive oil
- 1 medium zucchini
- 1 medium red bell pepper
- 1 medium yellow onion
- 1 1⁄2 lbs small red potatoes
- 1 cup dry white wine
- 14 ounces diced tomatoes
- 1 quart chicken stock
- 1 cup chicken stock
- 1 lb chicken tenders
- 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.