Chicken Provençal Soup
Chicken Provencal Soup: savor this vibrant, aromatic recipe loaded with fresh vegetables and tender chicken. Perfect for a cozy, flavorful meal.
Ingredients
- 2 tbsp olive oil
- 2 medium carrots, diced
- 1 medium zucchini, diced
- 1 red pepper, diced
- 1/2 red onion, chopped
- 2 cloves garlic, minced
- 1 3/4 tsp salt
- 1/2 tsp pepper
- 1 tbsp herbes de Provence
- 1 cup dry white wine
- 1 (14.5 oz) can diced tomatoes, undrained
- 1 (15 oz) can cannellini beans, rinsed and drained
- 4 cups chicken stock
- 2 cups cooked chicken, shredded
Instructions
- Heat 2 tbsp olive oil in a large soup pot over medium heat.
- Add diced carrots, zucchini, red pepper, chopped onion, and minced garlic to the pot.
- Season with 1 3/4 tsp salt, 1/2 tsp pepper, and 1 tbsp herbes de Provence.
- Sauté for about five minutes, until vegetables start to soften.
- Add 1 cup dry white wine and cook for a couple of minutes, allowing the alcohol to evaporate.
- Stir in the diced tomatoes and cannellini beans.
- Add 4 cups chicken stock, increase heat to high, bring to a boil, then reduce heat back to medium.
- Stir in the shredded cooked chicken and cook for another 8 minutes or so, until the chicken is heated through and flavors meld.
Notes
- For the most flavorful soup, use a good quality dry white wine that you would also enjoy drinking.
- To ensure the chicken is perfectly cooked and juicy, use a meat thermometer. Cooked chicken should reach an internal temperature of 165°F (74°C).
- Leftovers can be stored in an airtight container in the refrigerator for up to 3 days. Reheat gently on the stovetop over medium-low heat, adding a splash of stock or water if needed to maintain consistency. Nutrition information is an estimate, calculated automatically. Values vary with brands, substitutions and portion sizes.
- To ensure the chicken is perfectly cooked and juicy, use a meat thermometer. Cooked chicken should reach an internal temperature of 165°F (74°C).
- Leftovers can be stored in an airtight container in the refrigerator for up to 3 days. Reheat gently on the stovetop over medium-low heat, adding a splash of stock or water if needed to maintain consistency. Nutrition information is an estimate, calculated automatically. Values vary with brands, substitutions and portion sizes.