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Chicken Provencal Soup with Carrots, Zucchini and Sweet Potatoes
BAKING AND COOKING, A TALE OF TWO LOVES13Ingredients
45Minutes
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Ingredients
US|METRIC
4 SERVINGS
- 2 carrots (medium, peeled)
- 2 cloves garlic (chopped)
- 2 Tbsp. olive oil
- 1 zucchini (medium)
- 1 onion (yellow skinned, medium, peeled and halved)
- pepper
- salt
- 1 Tbsp. Herbes de Provence (available on spice aisle or, 1 teaspoon each dried sage, rosemary and thyme)
- 1 1/2 lb. sweet potatoes (peeled)
- 1 cup dry white wine
- 1 tomatoes (can diced, 14 ounces I used no salt tomatoes)
- 1 qt. chicken stock (Low sodium form Trader Joe’s)
- 1 lb. chicken tenders (or chicken breast, diced)
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