Chicken Provencal Stoup from Rachael Ray

1. 1

   One medium soup pot preheated over medium high heat.

2. 2

   While soup pot heats, chop carrots into 1/4-inch dice, then add garlic, and stir to coat in extra-virgin olive oil.

3. 3

   Chop and drop in the zucchini, pepper and onion next, 1/2 inch dice.

4. 4

   Season all the veggies with salt and pepper and herbes de Provence.

5. 5

   Cook the veggies together 5 minutes.

6. 6

   While they cook, cut potatoes into thin wedges.

7. 7

   Add wine to vegetables and reduce a minute or so.

8. 8

   Add the tomatoes, cut potatoes and stock to the pot, cover the pot and raise heat to high.

9. 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. 10

    Serve stoup in shallow bowls and stir in a rounded spoonful of black olive tapenade at the table.

11. 11

    Top soup with chopped parsley and pass crusty bread at the table for dipping and mopping.

* Per serving · 4 servings · Values may vary.

No additional tips available.