Chicken Provencal "Stoup"

Jennifer H

By
@Kinepeli

This was the first soup I braved on a weeknight and it quickly became a staple. It is so good everyone will think you've been slaving over a hot stove all day. "Stoup" is a Rachel Ray-ism that means it's chunkier than a soup but not quite a stew from her 30-Minute Meal series. The olive tapenade adds a briny saltiness that tops this stoup off perfectly. You could leave the chicken out and it would be a delicious vegetarian soup - just change your broth accordingly. Please remember to add the extra 1 cup of broth, whatever you choose! Enjoy.


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Rating:

Comments:

Serves:

4-6

Prep:

15 Min

Cook:

25 Min

Method:

Stove Top

Ingredients

2
medium carrots, peeled and diced
2 clove
garlic, minced
2 Tbsp
olive oil
1
medium zucchini, diced
1
small bell pepper, diced
1
medium yellow onion, diced
1 Tbsp
herbes de provence
1 c
dry white wine
1 1/2 lb
small red potatoes (about 6), diced
14 oz
can diced tomatoes
1 qt
plus 1 cup chicken stock
1 lb
chicken breast (about 2 large), cut into bite-sized pieces
1 pkg
washed fresh spinach
olive tapanade, optional
salt and pepper

Directions Step-By-Step

1
Pour olive oil into a soup pot over medium heat. Add carrots and garlic and stir to coat in olive oil.
2
Add zucchini, bell pepper and onion. Season with salt, pepper and herbes de provence. Cook for about 5 minutes.
3
Add wine and simmer for another minute or so.
4
Add potatoes, tomatoes and chicken stock. Cover the pot and raise the heat to high. Bring to a boil.
5
When up to temp, add diced chicken, cover and simmer 10-12 minutes until vegetables are tender and chicken is cooked through.
6
Remove from heat. Stir in spinach to wilt.
7
Ladel soup into serving bowls. Stir in a heaping spoonful of olive tapenade and serve.