Chicken Provencal Stoup Recipes

CHICKEN PROVENCAL "STOUP"

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.

RACHAEL RAY'S CHICKEN PROVENCAL " STOUP"

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.

CHICKEN SOUP PROVENCAL

Steps:

• Heat a couple tablespoons of olive oil in saucepan.
• Saute chicken, onion, celery, carrots (if using), and garlic about 5 minutes.
• Stir in tomatoes, broth, and seasonings.
• Heat to boiling.
• Reduce heat, stir in pasta.
• Simmer 'til noodles are tender, chicken is cooked through, and veggies are soft. (about 5-10 minutes).
• If desired, sprinkle individual servings with toppings.