chicken provencal "stoup"

Name: Chicken Provencal "Stoup"
Prep time: 15 min
Cook time: 25 min
Yield: 4
Cuisine: French
Ingredients: 2 - medium carrots, peeled and diced; 2 clove(s) garlic, minced; 2 tablespoon(s) olive oil; 1 - medium zucchini, diced; 1 - small bell pepper, diced; 1 - medium yellow onion, diced; 1 tablespoon(s) herbes de provence; 1 cup(s) dry white wine; 1 1/2 pound(s) small red potatoes (about 6), diced; 14 ounce(s) can diced tomatoes; 1 quart(s) plus 1 cup chicken stock; 1 pound(s) chicken breast (about 2 large), cut into bite-sized pieces; 1 package(s) washed fresh spinach; - olive tapanade, optional; - salt and pepper

16 Pinches 8 Photos

Jennifer R

Portland, OR

Updated on Dec 31, 2014

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.

Rate

prep time 15 Min

cook time 25 Min

method Stove Top

yield 4-6 serving(s)

Ingredients

2 - medium carrots, peeled and diced
2 cloves garlic, minced
2 tablespoons olive oil
1 - medium zucchini, diced
1 - small bell pepper, diced
1 - medium yellow onion, diced
1 tablespoon herbes de provence
1 cup dry white wine
1 1/2 pounds small red potatoes (about 6), diced
14 ounces can diced tomatoes
1 quart plus 1 cup chicken stock
1 pound chicken breast (about 2 large), cut into bite-sized pieces
1 package washed fresh spinach
- olive tapanade, optional
- salt and pepper

How To Make chicken provencal "stoup"

Step 1

Pour olive oil into a soup pot over medium heat. Add carrots and garlic and stir to coat in olive oil.

Step 2

Add zucchini, bell pepper and onion. Season with salt, pepper and herbes de provence. Cook for about 5 minutes.
Step 3

Add wine and simmer for another minute or so.
Step 4

Add potatoes, tomatoes and chicken stock. Cover the pot and raise the heat to high. Bring to a boil.
Step 5

When up to temp, add diced chicken, cover and simmer 10-12 minutes until vegetables are tender and chicken is cooked through.
Step 6

Remove from heat. Stir in spinach to wilt.
Step 7

Ladel soup into serving bowls. Stir in a heaping spoonful of olive tapenade and serve.
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