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.

Tips for the best results

Read through all the steps once before you start and measure out your ingredients first — it makes everything go more smoothly.
Taste as you go and adjust the seasoning before serving.
Avoid overcrowding the pan — cook in batches if needed for the best texture.
Let the dish rest for a few minutes before serving so the flavors settle.
Store leftovers in an airtight container in the fridge and enjoy within a few days.

Variations & substitutions

Feel free to swap in similar ingredients you already have on hand and adjust seasoning to taste.

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

My Personal Notes

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How did you like this recipe?

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.

That's it — enjoy your meal!

Rachael Ray'S Chicken Provencal " Stoup"

Tips for the best results

Variations & substitutions

My Personal Notes

How did you like this recipe?

Frequently Asked Questions