Chicken Provencal "Stoup"

Recipe courtesy Rachael Ray

Show: 30 Minute MealsEpisode: Total Relaxation

Rated: 5 stars out of 5Rate itRead users' reviews (219)

RECIPE
COMMENTS & REVIEWS(219)

Cook Time:
20 min
Level:
Easy
Yield:
4 servings

Times:

Prep: 8 min
Inactive Prep: --
Cook: 20 min
Total:: 28 min

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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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Comments & Reviews

recipe Chicken Provencal "Stoup"
JESSICA Fairfax, VA 10-12-2009
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Love, love, LOVE this soup!
Rated: 5 stars out of 5

I am a soup queen - make soup every week, often even in the summer. This is my FAVORITE soup. I can make it in my sleep. ... It's delicious, nutritious and unusual. Everyone who tastes it loves it. A couple of things that I do differently : I add heaps of the veggies. I throw in tons of zucchini, red peppers and carrots. I also omit the potatoes and add a can or two of great northern beans. This makes it even faster to make, and more nutritious. But you do have to have the herb mix and the tapenade. I make my own tapenade with black olives, brined red peppers, garlic and lemon (zest and juice). I just can't say enough good things about this soup. It hits the spot every time!Read more
recipe Chicken Provencal "Stoup"
Karen Williamsburg, OH 09-28-2009
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Suprisingly Good!
Rated: 4 stars out of 5

I hate both carrots and zucchini, but decided to broaden my horizons and make this soup as stated int he recipe. It's worth a... try, I thought, but didn't have much hope that I'd like it. In short, I loved it, carrots zucchini and all. There are some things I'll do differently next time - fewer potatoes or maybe I'll try rice or orzo instead. And I will try adding spinach and parmesan as someone else suggested. Read more
recipe Chicken Provencal "Stoup"
Corinne hoboken, NJ 04-14-2009
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love this
Rated: 5 stars out of 5

I love this recipe for lunches for the week. I delete the pototoes, doubling the pepper and zucchini. I also add the... chicken (1.5 lbs) and herbs at the very beginning with the carrots (I like my chicken browned, rather than boiled). I use 1/2-2/3 a bag of baby carrots diced into 1/4 inch and I also use 1/2 of a large sweet onion rather than a yellow onion. For my chicken stock, I use an organic (Pacific) super low sodium version, so I am able to better control the salt flavor. I have also found that it freezes well (for at least a week so far), so I can make it before I travel for work, and then come back to healthy food in my freezer that I can defrost and eat while I am waiting to make it back to the grocery store. Enjoy!Read more
recipe Chicken Provencal "Stoup"
Windy Humble, TX 02-18-2009
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Good, for a quick meal...
Rated: 4 stars out of 5

My husband did not like the smell. He said it reminded him of medicine, but he ended up eating and liking the stoup. I used... McCormick herb de provence and alot less potatoes. Used normal black olive tapenade and it does give the stoup a special flavor. Going to add the spinich/cheese as suggested for extra flavor with the leftovers tonight.Read more
recipe Chicken Provencal "Stoup"
Kim Gainesville, FL 01-11-2009
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Pretty good but few additions make it great
Rated: 4 stars out of 5

The basic recipe is very good. I got more of a soup feel from it than stoup. After the initial few servings, I added fresh... baby spinach when heating and topped it with parmesan (as another reviewer suggested) and it really brings the soup to a whole other level. I'll definitely make it again and include those additions from the get go. Read more
recipe Chicken Provencal "Stoup"
Anonymous 06-10-2008
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Awesome stoup
Rated: 5 stars out of 5

This Stoup is incredible every time I make it for my family! Very tasty, very harty! Thanks Rachel!