Chicken Provencal "Stoup"

Jennifer H


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.


☆☆☆☆☆ 0 votes

15 Min
25 Min
Stove Top


  • 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

How to Make Chicken Provencal "Stoup"


  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.

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