Best 2 Chicken Provencal Stoup Recipes

Embark on a culinary journey to Provence, a region renowned for its sun-kissed landscapes and delectable cuisine. Discover the secrets of preparing the classic "Chicken Provencal Stoup," a hearty and flavorful dish that captures the essence of this vibrant region. Indulge in a symphony of flavors as you explore the traditional ingredients and techniques that make this stoup an unforgettable culinary experience.

Let's cook with our recipes!

RACHAEL RAY'S CHICKEN PROVENCAL " STOUP"

Rachael Ray's Chicken Provencal

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!

Provided by Lvs2Cook

Categories Vegetable

Time 30m

Yield 4 serving(s)

Number Of Ingredients 16

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

Steps:

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

Nutrition Facts : Calories 532.2, Fat 12.4, SaturatedFat 2.4, Cholesterol 74.8, Sodium 759.9, Carbohydrate 55.2, Fiber 6.8, Sugar 15.4, Protein 39.4

CHICKEN PROVENCAL "STOUP"

Chicken Provencal

This was the first soup I braved on a weeknight and it quickly became a staple. It is so good everyone will think you've been slaving over a hot stove all day. "Stoup" is a Rachel Ray-ism that means it's chunkier than a soup but not quite a stew from her 30-Minute Meal series. The olive tapenade adds a briny saltiness that tops...

Provided by Jennifer H

Categories Other Main Dishes

Time 40m

Number Of Ingredients 15

Ingredients

2 medium carrots, peeled and diced
2 clove garlic, minced
2 Tbsp olive oil
1 medium zucchini, diced
1 small bell pepper, diced
1 medium yellow onion, diced
1 Tbsp herbes de provence
1 c dry white wine
1 1/2 lb small red potatoes (about 6), diced
14 oz can diced tomatoes
1 qt plus 1 cup chicken stock
1 lb chicken breast (about 2 large), cut into bite-sized pieces
1 pkg washed fresh spinach
olive tapanade, optional
salt and pepper

Steps:

1. Pour olive oil into a soup pot over medium heat. Add carrots and garlic and stir to coat in olive oil.
2. Add zucchini, bell pepper and onion. Season with salt, pepper and herbes de provence. Cook for about 5 minutes.
3. Add wine and simmer for another minute or so.
4. Add potatoes, tomatoes and chicken stock. Cover the pot and raise the heat to high. Bring to a boil.
5. When up to temp, add diced chicken, cover and simmer 10-12 minutes until vegetables are tender and chicken is cooked through.
6. Remove from heat. Stir in spinach to wilt.
7. Ladel soup into serving bowls. Stir in a heaping spoonful of olive tapenade and serve.

Tips:

Use fresh, high-quality ingredients: This will make a big difference in the flavor of your stew.
Brown the chicken before adding it to the stew: This will help to develop flavor and color.
Use a variety of vegetables: This will add flavor, color, and nutrients to your stew.
Don't overcook the vegetables: They should be tender but still have a little bit of crunch.
Season the stew well: Use a variety of herbs and spices to create a flavorful dish.
Let the stew simmer for a while: This will allow the flavors to meld together.
Serve the stew with crusty bread or rice: This will help to soak up the delicious sauce.

Conclusion:

Chicken Provencal stew is a delicious and hearty dish that is perfect for a cold night. It is easy to make and can be tailored to your own taste preferences. With its combination of fresh vegetables, flavorful chicken, and rich broth, this stew is sure to be a hit with your family and friends. So next time you are looking for a comforting and satisfying meal, give Chicken Provencal stew a try.