Provençal Chicken Soup….

Remember when I said that I had a current obsession with herbes de Provence? Well, I really do! My current fave is from Trader Joe’s! This soup was so yummy and bright and vibrant. I know it’s summer and soup seems like an odd choice, but this one really hits the spot no matter the weather!

Recipe

1 large onion, diced

2 small zucchini, diced

2 small squash, diced

4 cloves garlic, minced

2 cups sweet potato or butternut squash, diced (I used frozen sweet potatoes) 3 tablespoons herbes de Provence

1 cup rosé (optional, but it really does add a depth of flavor)

8 cups chicken or vegetable stock

1/2 rotisserie chicken, shredded

5 oz. baby spinach, torn

8 oz. plain greek yogurt

1 tbsp. Lemon juice

2 tbsp. Olive oil

1/2 tsp. Garlic powder

2 tbsp. Fresh basil or oregano, chopped

Olive oil

Salt and pepper

Heat a large soup pot over medium-high heat. Add enough olive oil to coat the bottom. Add onion and sauté until soft. Add sweet potato or butternut squash. Continue to cook for 5-10 minutes. Add in zucchini, yellow squash, and garlic and cook for 2-3 minutes more. Once the veggies have begun to soften, add in herbes de Provence and salt and pepper, to taste. Continue to saute for 3-4 minutes. Add in rosé, scraping any bits from the bottom of the pan. Add stock and shredded chicken and bring to a simmer. Cover and simmer for at least 30 minutes.

While the soup simmers, make your yogurt sauce. Combine yogurt, lemon juice, olive oil, garlic powder and fresh herbs. Mix well and set aside.

To serve, stir in spinach until it begins to wilt. Once spinach has wilted, serve in large, shallow bowls with a dollop of yogurt sauce and toasted naan bread.