Rachael Ray's Chicken Provencal " Stoup"

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. 1

   Preheat medium soup pot over medium-high heat.

2. 2

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

3. 3

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

4. 4

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

5. 5

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

6. 6

   Cook the vegetables together 5 minutes.

7. 7

   While they cook, cut the potatoes into thin wedges.

8. 8

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

9. 9

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

10. 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. 11

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

12. 12

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