Chicken Provencal Stoup from Rachael Ray

Total Time
28mins
Prep 8 mins
Cook 20 mins

One pot meal - thicker than a soup but not as thick as a stew. By Rachael Ray

Ingredients Nutrition

Directions

  1. One medium soup pot preheated over medium high heat.
  2. While soup pot heats, chop carrots into 1/4-inch dice, then add garlic, and stir to coat in extra-virgin olive oil.
  3. Chop and drop in the zucchini, pepper and onion next, 1/2 inch dice.
  4. Season all the veggies with salt and pepper and herbes de Provence.
  5. Cook the veggies together 5 minutes.
  6. While they cook, cut potatoes into thin wedges.
  7. Add wine to vegetables and reduce a minute or so.
  8. Add the tomatoes, cut potatoes and stock to the pot, cover the pot and raise heat to high.
  9. Bring the stoup to a boil, then add cut chicken and simmer 8 to10 minutes until potatoes are just tender and chicken is cooked through.
  10. Serve stoup in shallow bowls and stir in a rounded spoonful of black olive tapenade at the table.
  11. Top soup with chopped parsley and pass crusty bread at the table for dipping and mopping.

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