Chicken "Stupe" with Zucchini and Provencal Herbs

Ingredients:

• 450 g chicken breasts, diced
• 2 medium carrots, peeled
• 2 cloves garlic, chopped
• 2 tbsp. l. olive oil
• 1 medium zucchini
• 1 small red bell pepper, seeded
• 1 medium onion, peeled and halved
• 1 tbsp. Provencal herbs or 1 tsp. each of dried sage, rosemary, and thyme
• 0.7 kg small red potatoes
• 1 cup dry white wine
• 1 can (400 g) of canned chopped or coarsely pureed tomatoes
• 1 liter + 1 cup chicken broth
• 1 small jar black olive tapenade, 120g
• 2 tbsp. l. chopped parsley
• Bread with crust for serving

Preparation:

1. Heat a medium saucepan over medium-high heat. While it's heating, cut the carrots into 0.5 cm cubes and add them to the pan. Then add the garlic and toss with olive oil. Cut the zucchini, bell pepper, and onion into 1 cm cubes and add them to the pan. Season the vegetables with salt and pepper and add. Provencal herbsCook for 5 minutes. Meanwhile, slice the potatoes into thin wedges.
2. Pour the wine over the vegetables and let it simmer for about 1 minute. Add the tomatoes, chopped potatoes, and broth to the pan, cover, and increase the heat to high. Bring the soup to a boil, then add the chopped chicken and simmer for 8-10 minutes, until the potatoes are tender and the chicken is cooked through.
3. Ladle the soup into shallow bowls, stirring a heaping spoonful of black olive tapenade into each serving. Sprinkle the soup with parsley and serve with crusty bread for dipping.