Rachael Ray's Chicken Provencal " Stoup"

Total Time: 30 mins Preparation Time: 10 mins Cook Time: 20 mins

Ingredients

• Servings: 4
• 2 medium carrots, peeled
• 2 garlic cloves, chopped (i minced)
• 2 tablespoons extra virgin olive oil
• 1 medium zucchini
• 1 medium red bell pepper, seeded
• 1 medium yellow onion, peeled and halved
• salt and pepper
• 1 tablespoon herbes de provence (or 1 teaspoon each dried sage, rosemary and thyme)
• 1 1/2 lbs red potatoes
• 1 cup dry wine
• 1 (14 ounce) can diced tomatoes
• 1 quart chicken stock, plus
• 1 cup chicken stock (i used 1 box of stock)
• 1 lb boneless skinless chicken tenders, diced
• 4 teaspoons black olive tapenade (1 tsp. per bowl of stoup)
• 2 tablespoons chopped flat leaf parsley

Recipe

• 1 preheat medium soup pot over medium-high heat.
• 2 while soup pot heats, chop carrots into 1/4-inch dice.
• 3 put carrots and garlic into pan and stir to coat with olive oil.
• 4 chop and drop in the zucchini, pepper, and onion.
• 5 season all the veggies with salt and pepper and herbes de provence.
• 6 cook the vegetables together 5 minutes.
• 7 while they cook, cut the potatoes into thin wedges.
• 8 add wine to vegetables and reduce for a minute or so.
• 9 add the tomatoes, potatoes, and stock to the pot, cover the pot and raise heat to high.
• 10 bring the stoup to a boil, then add the chicken and lower heat and simmer 8 to 10 minutes until potatoes are tender and chicken is cooked through.
• 11 serve stoup in bowls and stir in a rounded spoonful of black olive tapenade at the table.
• 12 top soup with chopped parsley and serve with a crusty bread.