Hearty Chicken Soup Provencale
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
Tools
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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.
Yield:
8
Added:
Monday, March 1, 2010 - 9:10pm
