I had to pull out the herbs de Provence again, I couldn't help myself. Travel for work and visiting family have kept me from immersing myself in the kitchen for days. I needed something fun. Yes, I think making soup is fun, especially when it turns out as well as this did.
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.
Hearty Chicken Soup Provencale
Makes 8 servings of about 2 cups each
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 medium zucchini, diced
1 medium red pepper, 1/4 minced, remainder diced
1 medium red onion, 1/4 minced, remainder diced
2 bunches green onion, white and pale green parts only, sliced
1-1/2 tablespoons herbs de Provence
1 14-ounce 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
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.
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.
Serve topped 1 tablespoon tapenade, to be stirred in, and hearty whole-grain bread.
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