Chicken Vegetable Soup 3 | Just A Pinch Recipes

Name: Chicken Vegetable Soup 3 | Just A Pinch Recipes
Total time: 90 min
Ingredients: 4-5 medium carrots, peeled and chopped, about 2 cups; 2 medium onions, chopped, about 2 cups; 2 medium red peppers, chopped, about 2 cups; 2 cup(s) green beans, fresh, halved; 4 clove(s) garlic, chopped; 3 pound(s) small, red skin potatoes, chopped; 2-3 tablespoon(s) olive oil; 2 tablespoon(s) Herbes de Provence; - salt and pepper to taste; 2 cup(s) dry white wine; 2 can(s) 14 ounce can diced tomatoes; 10 cup(s) chicken stock, low sodium; 2 pound(s) chicken breast, fresh or cooked; - optional condiments, flat leaf parsley, chopped, crushed red pepper, for heat and/or crusty bread or crackers

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Prep vegetables. Heat oil in 8+ quart Dutch oven on medium high heat. Sauté carrots, then add onions, green beans, red pepper and garlic. Season with salt, pepper and...

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Cooking tools:

Dutch oven
Stove
Chef's knife
Cutting board
Peeler
Wooden spoon
Measuring cup
Measuring spoon
Ladle
Serving bowl

Ingredients

4-5 medium carrots, peeled and chopped, about 2 cups
2 medium onions, chopped, about 2 cups
2 medium red peppers, chopped, about 2 cups
2 cup(s) green beans, fresh, halved
4 clove(s) garlic, chopped
3 pound(s) small, red skin potatoes, chopped
2-3 tablespoon(s) olive oil
2 tablespoon(s) Herbes de Provence
- salt and pepper to taste
2 cup(s) dry white wine
2 can(s) 14 ounce can diced tomatoes
10 cup(s) chicken stock, low sodium
2 pound(s) chicken breast, fresh or cooked
- optional condiments, flat leaf parsley, chopped, crushed red pepper, for heat and/or crusty bread or crackers