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Chicken Provencal "Stoup" Recipe

Chicken Provencal "Stoup"

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Rated: 5 stars out of 5Rate This RecipeRead users' reviews (208)

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Average Rating:

Total Reviews: 208

Showing 161-170 of 208

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  • on January 15, 2005

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    This soup or stoup has sooooooooooooo much flavor. I added celery, though. The herbs really made this dish. I added a bit more thyme as I think thyme is a key to all soups. Thanks--I plan to make this alot more times.

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  • on January 14, 2005

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    I made this for my family and we did enjoy it. The only tip that I have is that it had much more flavor the next day. It was quick and easy to make. Next time I will make it in the morning and let the flavors come out for that night's dinner.

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  • on January 12, 2005

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    The herbs de provence are the key to this luscious "stoup." While the dried herb variations will do the trick, try adding a combination of "fresh" herbs and the recipe soars to new heights!
    A good winter meal!

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  • on January 04, 2005

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    This is perhaps my favorite "foodtv" recipe. Delicious! My daughter is home from college and I made it yesterday---she is still raving about it!

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  • on January 03, 2005

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    2nd time preparing, I cut the potatoes more like shoestring size and enjoyed it even more. Excellent, filling yet light. Freezes well. My 18 yr old son says this "stoup" is a great way for me to get him to eat vegetables.

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  • on January 03, 2005

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    I am not a cook, I could burn water, but this receipe was so easy and quick that I can feed my family of 4 a healthy meal quickly.

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  • on January 03, 2005

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    I made this soup and I am not a big vegetable soup fan and I loved it. It also froze well and was good about three weeks later.

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  • on January 01, 2005

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    I saw the Episode on tv and I thought it looked delicious so I thought id try it. I'm so glad I did. It tasted wonderful and it was so simple! Thanks for a great recipe!

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  • on December 29, 2004

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    I loved making this stoup and eating it so much, that I made it back-to-back. I added celery to my stoup because I've always loved it in my soups and stews, and it just added more flavor. I couldn't find that Herbes de Provence or whatever it is but I did the alternative like her recipe indicates and it came out superb. I actually impressed my mother! She is the queen of soups and I asked her, "how is it?" she replied, "excellent." Then I asked, "does it need anything?" she replied, "no." I asked again, "is there anything missing?" she replied, "no, it's perfect." I was amazed. It did take me longer than 30 minutes but I am new to this cooking-from-recipes thing. I know I'll get better at it but that pot of stoup lasted three days! I ate almost all of it by myself for separate dinners. Thanks Rachael! Now how about a 30 minute beef stew?

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  • on December 19, 2004

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    easy recipe but not terrific- unimpressed

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