This recipe doesn’t use thyme, and substitutes chicken broth for clam juice. . .but works just as well as a seafood bouillabaisse. . .
–3 chicken tenderloins (room temperature)
–onions (chopped, one-quarter cup)
–garlic (minced, 1 tablespoon)
–cayenne pepper (one-quarter teaspoon; optional)
–turmeric (one-quarter teaspoon; optional)
–tomatoes (diced, one-half can; do not drain)
–potatoes (sliced, one-half can; drain)
–orange zest (one-quarter teaspoon)
–tarragon (dried, 1 teaspoon)
–parsley (dried, 1 teaspoon)
–bone broth (chicken, 1 cup)
–white wine (one-quarter cup)
–salt and pepper to taste
–extra virgin olive oil to taste
1 – Place all ingredients except chicken in a large, covered baking dish in the order given. Gently fold the ingredients of the soup. Microwave on high for 10 minutes.
2 – Place the chicken in the soup, spooning soup on top. Season with salt, pepper, and a dash of extra virgin olive oil.
3 – Microwave on high for 4 minutes and 30 seconds.
4 – Serve the soup in shallow bowls, hot.
–recipe adapted from America’s Test Kitchen’s Complete Mediterranean Cookbook.