Recipe Sifter

X
  • Start Here
    • Course
    • Main Ingredient
    • Cuisine
    • Preparation
    • Occasion
    • Diet
    • Nutrition
1

Select () or exclude () categories to narrow your recipe search.

2

As you select categories, the number of matching recipes will update.

Make some selections to begin narrowing your results.
  • Calories
  • Amount per serving
    1. Total Fat
    2. Saturated Fat
    3. Polyunsat. Fat
    4. Monounsat. Fat
    5. Trans Fat
  • Cholesterol
  • Sodium
  • Potassium
  • Total Carbohydrates
    1. Dietary Fiber
    2. Sugars
  • Protein
  • Vitamin A
  • Vitamin B6
  • Vitamin B12
  • Vitamin C
  • Calcium
  • Iron
  • Vitamin E
  • Magnesium
  • Alcohol
  • Caffeine
  • Find exactly what you're looking for with the web's most powerful recipe filtering tool.

    You are in: Home / Recipes / Rachael Ray's Chicken Provencal " Stoup" Recipe
    Lost? Site Map

    Rachael Ray's Chicken Provencal " Stoup"

    Total Time:

    Prep Time:

    Cook Time:

    30 mins

    10 mins

    20 mins

    Lvs2Cook's Note:

    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!

    • Save to Recipe Box

    • Add to Grocery List

    • Print

    • Email

    My Private Note

    Ingredients:

    Servings:

    Units: US | Metric

    Directions:

    1. 1
      Preheat medium soup pot over medium-high heat.
    2. 2
      While soup pot heats, chop carrots into 1/4-inch dice.
    3. 3
      Put carrots and garlic into pan and stir to coat with olive oil.
    4. 4
      Chop and drop in the zucchini, pepper, and onion.
    5. 5
      Season all the veggies with salt and pepper and herbes de Provence.
    6. 6
      Cook the vegetables together 5 minutes.
    7. 7
      While they cook, cut the potatoes into thin wedges.
    8. 8
      Add wine to vegetables and reduce for a minute or so.
    9. 9
      Add the tomatoes, potatoes, and stock to the pot, cover the pot and raise heat to high.
    10. 10
      Bring 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.
    11. 11
      Serve stoup in bowls and stir in a rounded spoonful of black olive tapenade at the table.
    12. 12
      Top soup with chopped parsley and serve with a crusty bread.

    Ratings & Reviews:

    • on February 08, 2008

      55

      This is a fantasic vegetarian dish. I reccommend using celery, greeen and yellow peppers, beans and even corn! It fills you up and tastes amazing! Great cold day meal!

      people found this review Helpful. Was this review helpful to you? Yes | No
    • on January 06, 2007

      55

      This is Fantastic! I added more carrot and zucchini (my preference) Flavorful.

      people found this review Helpful. Was this review helpful to you? Yes | No
    • on September 09, 2006

      55

      The first soup I've ever been pleased with! This would be great meatless or even with beef because it's such a basic vegetable base. I liked the wine in the broth too. I bought the tapenade but liked the soup without it so I didn't open it...I'll try it next batch. Great with grilled cheese sandwiches:) Update: Opened the tapenade and tried it with the 4th batch of soup I'd made. Really good! This is an awesome recipe and freezes well too.

      people found this review Helpful. Was this review helpful to you? Yes | No

    Read All Reviews (5)

    Advertisement

    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
    21%
    Total Fat 12.4 g
    19%
    Saturated Fat 2.3 g
    11%
    Cholesterol 74.8 mg
    24%
    Sodium 759.9 mg
    31%
    Total Carbohydrate 55.2 g
    18%
    Dietary Fiber 6.7 g
    27%
    Sugars 15.3 g
    61%
    Protein 39.3 g
    78%

    The following items or measurements are not included:

    herbes de provence

    tapenade

    Ideas from Food.com

    “Everything

    Everything Holidays

    Make this season merry, bright and manageable with our easy ideas.

    Advertisement


    Food.com Network of Sites

    • Mexican Recipes
    • Chinese Recipes
    • Australian Recipes
    • Breakfast Recipes
    • Greek Recipes
    • Restaurant Recipes
    • Italian Recipes
    • Christmas Recipes
    • Thanksgiving Recipes
    • Southern Recipes
    • Dessert Recipes
    • Deep Fried Recipes
    • Thai Recipes
    • Low Cholesterol Recipes
    • Indian Recipes
    • Healthy Recipes
    • Meatloaf Recipes