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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.

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.

 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 that you stir 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.

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, because you want to soak up every last drop!

Yield: 8

Chicken Provencal Soup

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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.

Prep Time 20 minutes

Cook Time 20 minutes

Total Time 40 minutes

Ingredients

• 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

Instructions

Heat olive oil in a large soup pot over medium heat.

Add carrots, zucchini, red pepper, onion and garlic to pot.

Season with the salt, pepper and herbes de Provence.

Saute for about five minutes, until vegetables start to soften.

Add wine and cook for a couple of minutes.

Stir in tomatoes and beans.

Add chicken stock, increase heat, bring to a boil and reduce heat back to medium.

Stir in chicken and cook for another 8 minutes or so, until chicken is cooked through.

Stir in parsley.

Serve with olive tapenade to stir into individual bowls.

Nutrition Information:

Yield:

8

Serving Size:

1
Amount Per Serving: Calories: 279Total Fat: 8gSaturated Fat: 2gTrans Fat: 0gUnsaturated Fat: 6gCholesterol: 53mgSodium: 929mgCarbohydrates: 20gFiber: 4gSugar: 5gProtein: 26g

ENJOY!

 

 

 

 

 

 

 

 

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