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Chicken Provencal Soup with Carrots, Zucchini and Sweet Potatoes

Name: Chicken Provencal Soup with Carrots, Zucchini and Sweet Potatoes
Total time: 45 min
Yield: 4
Ingredients: 2 carrots medium, peeled; 2 cloves garlic chopped; 2 tablespoons olive oil; 1 zucchini medium; 1 onion yellow skinned, medium, peeled and halved; pepper; salt; 1 tablespoon Herbes de Provence available on spice aisle or, 1 teaspoon each dried sage, rosemary and thyme; 1 1/2 pounds sweet potatoes peeled; 1 cup dry white wine; 1 tomatoes can diced, 14 ounces I used no salt tomatoes; 1 quart chicken stock Low sodium form Trader Joe’s; 1 pound chicken tenders or chicken breast, diced

BAKING AND COOKING, A TALE OF TWO LOVES

13Ingredients

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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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Chicken Provencal Soup with Carrots, Zucchini and Sweet Potatoes

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