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Chicken Provencal "Stoup" Recipe

Chicken Provencal "Stoup"

Rachael Ray

Recipe courtesy Rachael Ray

Show: 30 Minute MealsEpisode: Total Relaxation

Rated: 5 stars out of 5Rate This RecipeRead users' reviews (206)

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Average Rating:

Total Reviews: 206

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  • 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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  • on November 07, 2011

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    The whole family LOVES this meal! It is even better after a day or two. The only change I make it to not add the tomatoes. The tapenade in a must!

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  • on October 16, 2011

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    For some reason, when I read the ingredients for this soup, it did NOT sound appealing at all, but I decided to try it out since it had such great reviews. Besides the recipe's directions being a little bit difficult to follow, it turned out fantastic. I doubled the garlic because my family loves the flavor and paired it with a beautiful loaf of gluten-free garlic/herb bread. Topped with some freshly grated Manchego cheese and I had a happy 2-year-old, which made for a happy Mama!

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  • on January 21, 2011

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    This is my "go-to" stoup...whether having friends over for a hearty meal with yummy bread and wine, or just feeling like hunkering down at home out of the snow and cold~it always gets rave reviews!!:

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  • on November 17, 2010

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    Love it! We added kale and mushrooms. Mmmmm. Can't wait for leftovers tomorrow.

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  • on November 08, 2010

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    Just finished making this. The only grip I have is why do all chefs reallsy show a small amount of prep time? This recipe said "8 minutes" Hello... on what planet. It took me about 45 minutes in prep work. Listened to other reviewers. Added spinach at the end, added more potatoes (because it was like a soup & not somewhat thicksimmered at the end for 50 minutes and not 8 to give the flavors more time to enhance. Will also add to my bowl the tapenade (never had before and freshly grated cheese. Cannot wait!

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  • on November 02, 2010

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    This soup is so good. It is even good wihtout the tampenade in case you can't find it (like at my grocery store. It has been a winter staple in our home.

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  • on September 21, 2010

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    I made this soup for my family and the neighbor kid. They all loved it. My son and his friend said it was the best soup ever. I will be making this soup again and again.

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  • on June 29, 2010

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    I love this soup!!!! My husband is a vegetarian so added lots of mushrooms instead of chicken. I also made it with fewer potatoes and more garlic and wine. At the end of cooking I added spinach and it was a big hit. I made my own tapenade with chopped olives, garlic, olive oil and capers. It really added another kick to the flavor of the stoup. This recipe goes in the favorite file for FAST & FABULOUS!!

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  • on March 16, 2010

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    I thought it was the most delicious soup until I replaced the chicken with shrimp and fish nuggets-- that was even better! Got rave reviews from a friend who owns a b&b in Taiwan (where they provide all 3 meals and decided to make that a regular dish in her business. She had to buy loads of the herb mix from here but she said it was so worth it.

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