Tomato chicken soup Provençal
Healthy, flavourful and chunky, this serves as a good main course along with crusty bread and Cheddar cheese. Experiment with different types of mushrooms for variety.
  • 1 tablespoon olive oil
  • 2 cups of mushrooms, sliced
  • 1 green pepper, chopped
  • 1 medium onion, thinly sliced
  • 3 garlic cloves, minced
  • 3½ cups tomatoes, chopped, pulp and seeds discarded
  • 4 cups chicken stock
  • 1 tablespoon fresh basil, chopped
  • 2 teaspoons fresh rosemary, finely chopped
  • 2 teaspoons fresh thyme
  • 2 cups cooked chicken, diced
  1. Heat oil in a large pot over medium high heat. Add onions, mushrooms, green pepper and garlic and sauté 5 minutes.
  2. Add tomatoes, stock and herbs. Bring to a boil. Reduce heat and simmer uncovered 40 minutes.
  3. Add chicken and heat through. Season with salt and pepper.
Recipe by Speed River Journal at