From the Food Network, Rachael says "a stoup is thicker than a soup and thinner than a stew". I must make all my soups as stoups, since it isn't any thicker than other soups I have made. That aside, this is a very tasty soup -- one that I will make often. I cut up all my veggies ahead of time and made the recipe as posted except I didn't use the black olive tapenade because my store doesn't carry it and I stirred the parsley into the stoup while it was simmering. I also let it simmer on the stove for 20-30 minutes because I wasn't ready to serve dinner yet and it was fine. It is excellent and definitely a keeper!
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- 2 medium carrots, peeled
- 2 garlic cloves, chopped (I minced)
- 2 tablespoons extra virgin olive oil
- 1 medium zucchini
- 1 medium red bell pepper, seeded
- 1 medium yellow onion, peeled and halved
- salt and pepper
- 1 tablespoon herbes de provence (or 1 teaspoon each dried sage, rosemary and thyme)
- 1 1/2 lbs red potatoes
- 1 cup dry white wine
- 1 (14 ounce) can diced tomatoes
- 1 quart chicken stock, plus
- 1 cup chicken stock (I used 1 box of stock)
- 1 lb boneless skinless chicken tenders, diced
- 4 teaspoons black olive tapenade (1 tsp. per bowl of stoup)
- 2 tablespoons chopped flat leaf parsley
- 1Preheat medium soup pot over medium-high heat.
- 2While soup pot heats, chop carrots into 1/4-inch dice.
- 3Put carrots and garlic into pan and stir to coat with olive oil.
- 4Chop and drop in the zucchini, pepper, and onion.
- 5Season all the veggies with salt and pepper and herbes de Provence.
- 6Cook the vegetables together 5 minutes.
- 7While they cook, cut the potatoes into thin wedges.
- 8Add wine to vegetables and reduce for a minute or so.
- 9Add the tomatoes, potatoes, and stock to the pot, cover the pot and raise heat to high.
- 10Bring the stoup to a boil, then add the chicken and lower heat and simmer 8 to 10 minutes until potatoes are tender and chicken is cooked through.
- 11Serve stoup in bowls and stir in a rounded spoonful of black olive tapenade at the table.
- 12Top soup with chopped parsley and serve with a crusty bread.
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Nutritional Facts for Rachael Ray's Chicken Provencal " Stoup"
Serving Size: 1 (888 g)
Servings Per Recipe: 4
- Amount Per Serving
- % Daily Value
- Calories 532.2
- Calories from Fat 112
- Total Fat 12.4 g
- Saturated Fat 2.3 g
- Cholesterol 74.8 mg
- Sodium 759.9 mg
- Total Carbohydrate 55.2 g
- Dietary Fiber 6.7 g
- Sugars 15.3 g
- Protein 39.3 g
The following items or measurements are not included:
herbes de provence