Okay. Say what you will about Rachael Ray, the lady DOES have a few good recipes up her perky little sleeve. And I think this happens to be one of them. It's pretty much a very basic chicken vegetable soup but it's made a little special with the addition of herbes de Provence and some white wine. Unlike a lot of soups that tend to keep well for days, and can even be frozen, I have found that the zucchini turns a rather depressing green after a day or so. I guess what I'm getting at, is when you make this, serve great big bowls and encourage people to have seconds.
INGREDIENTS
2 medium carrots, peeled and diced
3 cloves garlic, minced
2 tablespoons extra-virgin olive oil, 2 turns of the pan
1 medium zucchini, diced
1 small to medium red bell pepper, seeded and diced
1 medium yellow skinned onion, chopped
Salt and pepper
1 tablespoon herbes de Provence, (or 1 teaspoon each dried sage, rosemary and thyme)
1 1/2 pounds small red skinned potatoes, diced
1 cup dry white wine
1 (14-ounce) can diced tomatoes or coarsely ground tomatoes
1 quart chicken stock
1 pound chicken breast, diced
2 tablespoons chopped flat-leaf parsley
Crusty bread, to pass at table
METHOD
In a large soup pot, heat olive oil. Add garlic, and stir to coat. Add carrot, zucchini, pepper and onion. Next, season all the veggies with salt and pepper and herbes de Provence. Cook for 5 minutes.
Add wine to vegetables and reduce a minute or so. Add the tomatoes, cut potatoes and stock to the pot, cover the pot and raise heat to high.
Bring the stoup to a boil, then add cut chicken and two cups of cold water. Simmer 10 to 20 minutes until potatoes are just tender and chicken is cooked through.
Top soup with chopped parsley and pass crusty bread at the table for dipping and mopping
Comments