Recipe courtesy of Michele Urvater
Save Recipe Print
Total:
2 hr 15 min
Prep:
45 min
Cook:
1 hr 30 min
Yield:
4 servings
Level:
Easy

Ingredients

Directions

Heat the olive oil in a large casserole. Saute the onions in the olive oil for about 5 minutes or until softened. Add tomatoes, broth, wine, garlic, bouquet garni and saffron. Bring to a simmer. Add potatoes, carrots and chicken, season to taste with salt and pepper. Bring the soup back to a simmer, cover the pan and simmer gently just until the chicken and vegetables are cooked through, about 45 minutes.

While this is cooking through, make the rouille which accompanies it.

Note that potatoes freeze badly. If you are making this in a double batch in advance and want to freeze it, make it without the potatoes and simmer broth for 40 minutes only or until carrots are tender and chicken is done. If you are serving half the recipe that night, cook some potatoes separately and add them to the soup later. Freeze leftovers and on day of reheating it, cook potatoes separately and add to a broth after it is reheated.

Get the Recipe

Whole Roasted Stuffed Cauliflower

Cauliflower gets the royal treatment with a cheesy, bacony kale stuffing.

IDEAS YOU'LL LOVE

Chicken Stew

Recipe courtesy of Giada De Laurentiis

Mexican Chicken Stew

Recipe courtesy of Dave Lieberman

Chicken Stew with Biscuits

Recipe courtesy of Ina Garten

Beef Stew

Recipe courtesy of Food Network Kitchen

Brunswick Stew

Recipe courtesy of Jamie Deen

Chicken Marsala

Recipe courtesy of Tyler Florence

Chicken Piccata

Recipe courtesy of Giada De Laurentiis

Chicken Enchiladas

Recipe courtesy of Tyler Florence

Chicken Salad

Recipe courtesy of Food Network Kitchen

Browse Reviews By Keyword

          Latest Stories