A stoup is thicker than soup and thinner than stew and best of all, a one-pot meal!
Ingredients
- 2 medium carrots, peeled
- 2 cloves garlic, chopped
- 2 tablespoons extra-virgin olive oil, 2 turns of the pan
- 1 medium zucchini
- 1 small to medium red bell pepper, seeded
- 1 medium yellow skinned onion, peeled and halved
- Salt and pepper
- 1 tablespoon herbes de Provence, available on spice aisle or, 1 teaspoon each dried sage, rosemary and thyme
- 1 1/2 pounds small red skinned potatoes
- 1 cup dry white wine
- 1 (14-ounce) can diced tomatoes or coarsely ground tomatoes
- 1 quart plus 1 cup chicken stock, available in quart and 1 cup paper box containers on the soup aisle
- 1 pound chicken tenders, diced
- 1 small jar black olive tapenade, 4 ounces, found with Italian foods or on condiment aisle
- 2 tablespoons chopped flat-leaf parsley
- Crusty bread, to pass at table
Directions
One medium soup pot preheated over medium high heat. While soup pot heats, chop carrots into 1/4-inch dice, then add garlic, and stir to coat in extra-virgin olive oil. Chop and drop in the zucchini, pepper and onion next, 1/2 inch dice. Season all the veggies with salt and pepper and herbes de Provence. Cook the veggies together 5 minutes. While they cook, cut potatoes into thin wedges. Add wine to vegetables and reduce a minute or so. Add the tomatoes, cut potatoes and stock to the pot, cover the pot and raise heat to high. Bring the stoup to a boil, then add cut chicken and simmer 8 to10 minutes until potatoes are just tender and chicken is cooked through. Serve stoup in shallow bowls and stir in a rounded spoonful of black olive tapenade at the table. Top soup with chopped parsley and pass crusty bread at the table for dipping and mopping.
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By mygavs22
Dallas, TX
on March 15, 2013
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Wow, I can't believe this recipe got so many good reviews. I am not a picky eater, but my picky husband just got home from being sick in the hospital, and I wanted to welcome him home with a nutritious meal that was tasty and easy to digest. Maybe our taste buds are not mature enough for the Herbs de Provence, but we did not care for this at all.
By O.C.Momof3
Monarch Beach, CA
on March 06, 2013
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I'm stuck in the house with a sick little guy today and the weather is cold and overcast. So I go to my computer, bring up foodnetwork and type in soup, zucchini, carrots in the search bar because, basically, that's all I've got in my fridge. This recipe was the first to come up and I was so intrigued because it had great reviews but honestly, as I read the recipe I didn't think it sounded all that great but, 5 STARS...? Hats off to Rachel Ray on this one. Despite the awkward directions (anyone else notice that? it was REALLY delicious and I highly recommend it. So clean out your fridge and make this before winter is over!
By kitchenwoman7_1...
Horseheads, NY
on April 06, 2012
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Wonderful! I didn't cook my veggies that long though. After sauteing the carrots, onions, red peppers and zucchini, I added the garlic. In another pot sauteed the potatoes and more onions then added the wine. After simmering about 8 to 10 minutes I added tomatoes and homemade broth. Used Tyler Florence's recipe for tapenade. Excellent with no chicken. Served with homemade garlic pizza.
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