Hearty Chicken Soup Provencale
By: Scott Koeneman
Published: Monday, March 1, 2010 - 9:10pm

Ingredients




2 teaspoons olive oil
4 stalks celery, 1 minced, 3 sliced
4 carrots, 1 minced, 3 sliced on the diagonal
4 cloves garlic, minced
2 parsnips, sliced on the diagonal
2 mediums zucchini, diced
1 medium red pepper, ¼ minced, remainder diced
1 medium red onion, ¼ minced, remainder diced
2 bunches green onion, white and pale green parts only, sliced
1 1/2 tablespoons herbs de Provence
14 ounces can diced tomatoes
1 1/2 cups white wine
7 cups chicken broth
2 pounds baby red potatoes, sliced
1 1/2 pounds boneless, skinless chicken breast, cubed
8 tablespoons olive tapenade

Preparation

1 In a large soup or stock pot, heat oil over medium-high heat. Add minced carrots, red onions celery and red pepper, saute 3 to 5 minutes. Add Garlic, parsnips, zucchini, green onion and remaining carrots, red onion, celery and red pepper. Mix, salt and pepper to taste, and saute an additional 3 to 5 minutes. 2 Add potato, herbs, tomatoes and chicken broth. Bring to a boil and add chicken. Let simmer for 10 to 15 minutes, until chicken and potatoes are cooked throug. 3 Serve topped 1 tablespoon tapenade, to be stirred in, and hearty whole-grain bread.

About


This hearty soup is loaded with veggies, carrots, parsnips, zucchini, onions. I started with a Mirepoix of  onion, carrots, celery and red pepper. The flavor that brought, combined with the herbs de Provence, the tomatoes and more was oh so savory. And, oh so low in calories and fat. One serving of this soup is only 335 calories, with 3 grams of fat and 7 of fiber. Served with a hearty bread, it was very filling.