Recipe: Chicken Provencal Soup

This is one of my family’s favorite chicken soup recipes.  The original recipe is Rachel Ray’s Chicken Provencal “Stoup”, but we’ve adapted it sufficiently enough to warrant a separate recipe.  While the soup can be made in 30 minutes, I just think it tastes so much better when it’s had time to simmer and all the flavors have blended together.  Have some good bread on hand when serving this; crackers just won’t cut it here.  You something really delicious and hearty to mop up all the delicious broth.

Chicken Provencal Soup – adapted from Rachel Ray

Makes 4-6 servings

2 tablespoons olive oil

2 medium carrots, peeled and diced

1 medium onion, diced

2-3 cloves garlic, chopped

1 medium (or large) zucchini, diced

1 tablespoon herbs de Provence*

1 cup dry white wine

5 cups low-sodium chicken broth

1 (14 oz) can diced tomatoes, undrained

1 pound small red potatoes, sliced into wedges

1 pound skinless, boneless chicken breasts, cut into bite-sized pieces

Freshly grated Parmesan cheese, for serving

Chopped fresh parsley, optional, for serving

Heat olive oil in soup pot over medium high heat.  Saute carrots and onions for 3-5 minutes, or until soft, but not brown.  Add garlic and zucchini.  Season the veggies with salt, pepper, and the herbs de Provence.  Cook for 5-7 minutes.

Add wine to pot and stir to pick up any brown bits on the bottom of the pan.  Allow wine to reduce for a few minutes.  Add the broth and the tomatoes to the pan; raise the heat to high and bring to a boil.  Reduce heat to low and simmer for at least 30 minutes to allow flavors to merry.

Add potatoes and chicken and simmer for another 30 minutes, until potatoes are beginning to break apart and the chicken is cooked through.  Serve with Parmesan cheese and parsley (if desired).