Hearty Chicken Soup Provencale

• 2 teaspoons olive oil
• 4 stalks celery 1 minced, 3 sliced
• 4 carrots 1 minced, 3 sliced on the diagonal
• 4 cloves garlic minced
• 2 parsnips sliced on the diagonal
• 2 zucchini mediums, diced
• 1 red pepper medium, 1/4 minced, remainder diced
• 1 red onion medium, 1/4 minced, remainder diced
• 2 bunches green onion white and pale green parts only, sliced
• 1 1/2 tablespoons herbs de provence
• 14 ounces diced tomatoes
• 1 1/2 cups white wine
• 7 cups chicken broth
• 2 pounds baby red potatoes sliced
• 1 1/2 pounds boneless skinless chicken breast cubed
• 8 tablespoons olive tapenade

1. In a large soup or stock pot, heat oil over medium-high heat. Add minced carrots, red onions celery and red pepper, saute 3 to 5 minutes. Add Garlic, parsnips, zucchini, green onion and remaining carrots, red onion, celery and red pepper. Mix, salt and pepper to taste, and saute an additional 3 to 5 minutes.
2. Add potato, herbs, tomatoes and chicken broth. Bring to a boil and add chicken. Let simmer for 10 to 15 minutes, until chicken and potatoes are cooked throug.
3. Serve topped 1 tablespoon tapenade, to be stirred in, and hearty whole-grain bread.

olive oil, stalks celery, carrots, garlic, zucchini, red pepper, red onion, green onion, herbs, tomatoes, white wine, chicken broth, baby red potatoes, chicken, olive tapenade

Taken from www.yummly.com/recipe/Hearty-Chicken-Soup-Provencale-1657569 (may not work)