Rachael Ray'S Chicken Provencal " Stoup" Recipe

Name: Rachael Ray'S Chicken Provencal " Stoup"
Prep time: 15 min
Cook time: 30 min
Total time: 45 min
Yield: 4 servings
Ingredients: 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

Servings: persons

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

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

640

kcal

Calories

Fat

Carbs

Protein

Fat Carbs Protein

* Per serving · 4 servings · Values may vary.

No additional tips available.

No specific allergen information. Please check the ingredient list for possible allergens.

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This recipe makes 4 servings. You can adjust the portion size directly on this page.

You need 16 ingredients. The key ingredients include: 2 medium carrots, peeled, 2 garlic cloves, chopped (I minced), 2 tablespoons extra virgin olive oil, 1 medium zucchini, and more.

Yes, Rachael Ray'S Chicken Provencal " Stoup" falls under the Meat & Poultry category and is a great choice for this type of meal.

Store leftovers in an airtight container in the refrigerator for up to 3–4 days. Reheat gently before serving.

Rachael Ray'S Chicken Provencal " Stoup"

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