CHICKEN PROVENCAL "STOUP"

Chicken Provencal

Provided by Jennifer H

Time 40m

Number Of Ingredients 15

2 medium carrots, peeled and diced
2 clove garlic, minced
2 Tbsp olive oil
1 medium zucchini, diced
1 small bell pepper, diced
1 medium yellow onion, diced
1 Tbsp herbes de provence
1 c dry white wine
1 1/2 lb small red potatoes (about 6), diced
14 oz can diced tomatoes
1 qt plus 1 cup chicken stock
1 lb chicken breast (about 2 large), cut into bite-sized pieces
1 pkg washed fresh spinach
olive tapanade, optional
salt and pepper

Steps:

1. Pour olive oil into a soup pot over medium heat. Add carrots and garlic and stir to coat in olive oil.
2. Add zucchini, bell pepper and onion. Season with salt, pepper and herbes de provence. Cook for about 5 minutes.
3. Add wine and simmer for another minute or so.
4. Add potatoes, tomatoes and chicken stock. Cover the pot and raise the heat to high. Bring to a boil.
5. When up to temp, add diced chicken, cover and simmer 10-12 minutes until vegetables are tender and chicken is cooked through.
6. Remove from heat. Stir in spinach to wilt.
7. Ladel soup into serving bowls. Stir in a heaping spoonful of olive tapenade and serve.