Time to cook total:
Grapeseed oil (or any other oil)
Vegetable broth (in a box)
French provence herbs
Rotiserie chicken. Or cooked smoked turkey. Or turkey sausage.
Deep pot. Heat up to medium heat. Add about 1/4 cup of oil, no more.
Chop the onions, celery, carrots, red pepper into rather big pieces. The goal is to not have to chop things finely and put too much effort. Like this:
Let them sweat at medium heat.
!!! Important !!!
“Medium” is the way to do it – the soup will not have a deep flavor if this step is done with high heat. Let it all sweat covered for about 10 minutes. When it is ready it looks like this:
During that time cut the potatoes into almost thin slices – so they cook fast.
After the onions/celery/carrots/red pepper are ready (onions appear a bit translucent, but are not soft or anything) add the vegetable broth + some water:
Also at this time add the spices: Salt, Black pepper, French provencal herbs, Zatar, and Chili red pepper (just 3-4 light shakes – you want a hint of hot spicy, not hot spicy):
Bring all that to a boil. Add the potatoes. Bring to boil again.
Cover and simmer on low for 20 minutes. Here:
While waiting debone the chicken. Do not use the skin. Keep the white meat and meat that has little fat. Unless you like fatty soup. Set the chicken to the side.
After 20 minutes check if the potatoes are soft. Take one out and cut with the wooden spoon. This here is ready:
So it is time to add the chicken:
Simmer on low for another 5 minutes: