It’s a Rachel Ray recipe and she calls it “Stoup”. I call it “Scarborough Soup”. You will guess the reason why.
Saute 2 chopped carrots, 2 garlic cloves (I use more but I love the stuff) 1 Zucchini ( I used yellow squash – it was pretty) 1 red pepper (or orange depending on your mood) and 1 onion in EVOO for 5 minutes or so. Add sage, rosemary and thyme. Get it? Add 1 lb. tiny red potatoes, preferably dissected, 1 cup white wine (cheap is fine), 1 can diced tomatoes ( I like fire roasted) about a quart of chicken stock, and 1 lb. chicken tenders cut into cute little pieces. Simmer gently about 45 minutes, adding more stock or water to keep it loose. Serve with black olives and parm cheese, the more the better. And don’t forget the parsley on top. Remember the song?
This is SO GOOD! I would serve it to King Charles and Camilla if they came by. A great treat with crusty bread and salad on a chilly winter’s evening.