Categories: Chicken, Main Dish, Rachael Ray, Stew

Ingredients

• 2 medium carrots, peeled
• 2 garlic cloves, chopped (I minced)
• 2 tablespoons extra virgin olive oil
• 1 medium zucchini
• 1 medium red bell pepper, seeded
• 1 medium yellow onion, peeled and halved
• salt and pepper
• 1 tablespoon herbes de provence (or 1 teaspoon each dried sage, rosemary and thyme)
• 1 1/2 lbs red potatoes
• 1 cup dry white wine
• 1 (14 ounce) can diced tomatoes
• 1 quart chicken stock, plus
• 1 cup chicken stock (I used 1 box of stock)
• 1 lb boneless skinless chicken tenders, diced
• 4 teaspoons black olive tapenade (1 tsp. per bowl of stoup)
• 2 tablespoons chopped flat leaf parsley

Directions

1. Preheat medium soup pot over medium-high heat.

2. While soup pot heats, chop carrots into 1/4-inch dice.

3. Put carrots and garlic into pan and stir to coat with olive oil.

4. Chop and drop in the zucchini, pepper, and onion.

5. Season all the veggies with salt and pepper and herbes de Provence.

6. Cook the vegetables together 5 minutes.

7. While they cook, cut the potatoes into thin wedges.

8. Add wine to vegetables and reduce for a minute or so.

9. Add the tomatoes, potatoes, and stock to the pot, cover the pot and raise heat to high.

10. Bring the stoup to a boil, then add the chicken and lower heat and simmer 8 to 10 minutes until potatoes are tender and chicken is cooked through.

11. Serve stoup in bowls and stir in a rounded spoonful of black olive tapenade at the table.

12. Top soup with chopped parsley and serve with a crusty bread.

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