Chicken Provencal Soup is bursting with full, rich flavor from a combination of white wine, herbes de Provence and olive tapenade. It tastes like you spent all day cooking, but it’s ready in less than an hour.
Rediscovering Favorite Recipes
Let’s talk about this soup. Chicken provencal soup is one of my most favorite soups. It’s based on a Rachael Ray recipe and I’ve been making it for years, although I hadn’t made it for quite some time.
I’m not sure why I forgot about it, but now that I’ve rediscovered it, chicken provencal soup will definitely be back on our regular dinner rotation.
When my kids were younger and still living at home, I used to make this soup ALL the time. It’s very quick and easy to make, so it was a great meal for those busy nights when they all had activities.
I would often make it in the afternoon while they were still at school and then just let it simmer on stove until we were ready to eat.
Olive Tapenade is the Key
The combination of white wine and herbes de Provence are wonderful. But, what really puts this one over the top for me is the olive tapenade. You just stir that into your bowl right before you dig in.
The tapenade gives this soup a great salty, briny flavor that brings everything together. I love Trader Joe’s tapenade, but any tapenade that you like will be delicious.
Chicken Provencal Soup is Great for Everyday Meals or Entertaining
As I said, this soup is quick and easy to make, but it tastes really special. That makes it perfect for casual entertaining, as well. Pair this soup with a simple green salad and a nice white wine and you’ve got a company worthy meal.
Finally, whether you’re making this soup for your family or for guests, make sure you serve this with some good crusty bread. You want to make sure they soak up every last drop!
More Easy Soup Recipes
- Easy Instant Pot Chicken Wild Rice Soup
- Slow Cooker Bean with Bacon Soup
- Creamy Italian Chicken Sausage Soup
- 2 medium carrots, diced
- 1 medium zucchini, diced
- 1 red pepper, diced
- 1/2 red onion, chopped
- 2 tbsp olive oil
- 1 3/4 tsp salt
- 1/2 tsp pepper
- 1 tbsp herbes de Provence
- 1 cup dry white wine
- (15 oz) can diced tomatoes
- 1 (15 oz) can cannellini beans, drained and rinsed
- 5 cups chicken stock
- 1 lb boneless chicken breasts, cut into bite size pieces
- 1/4 cup fresh parsley, finely chopped
- prepared olive tapenade for serving
Amount Per Serving: Calories: 279Total Fat: 8gSaturated Fat: 2gTrans Fat: 0gUnsaturated Fat: 6gCholesterol: 53mgSodium: 929mgCarbohydrates: 20gFiber: 4gSugar: 5gProtein: 26g