CHICKEN PROVENCAL "STOUP"
A stoup is thicker than soup and thinner than stew and best of all, a one-pot meal!
Provided by Rachael Ray : Food Network
Categories main-dish
Time 28m
Yield 4 servings
Number Of Ingredients 16
Steps:
- One medium soup pot preheated over medium high heat. While soup pot heats, chop carrots into 1/4-inch dice, then add garlic, and stir to coat in extra-virgin olive oil. Chop and drop in the zucchini, pepper and onion next, 1/2 inch dice. Season all the veggies with salt and pepper and herbes de Provence. Cook the veggies together 5 minutes. While they cook, cut potatoes into thin wedges. Add wine to vegetables and reduce a minute or so. Add the tomatoes, cut potatoes and stock to the pot, cover the pot and raise heat to high. Bring the stoup to a boil, then add cut chicken and simmer 8 to10 minutes until potatoes are just tender and chicken is cooked through. Serve stoup in shallow bowls and stir in a rounded spoonful of black olive tapenade at the table. Top soup with chopped parsley and pass crusty bread at the table for dipping and mopping.
CHICKEN SOUP PROVENCAL
This is a delicious, comforting soup that comes together quickly -- under 30 minutes! I especially love to make it when someone in the family is feeling under the weather. Serve with a nice crusty bread and this makes a filling lunch or a light dinner. I discovered it in one of those "cooking for 2" recipe booklets shortly after DH and I married and have made it many times since then.
Provided by unmistakable1
Categories Chicken
Time 28m
Yield 4 bowls of soup, 2-3 serving(s)
Number Of Ingredients 14
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.
Nutrition Facts : Calories 410.9, Fat 12.6, SaturatedFat 3.5, Cholesterol 72.6, Sodium 612.1, Carbohydrate 42.4, Fiber 5, Sugar 10.7, Protein 33.8
PROVENçAL GARLIC SOUP WITH POACHED EGG
Provided by David Tanis
Categories soups and stews, appetizer
Time 40m
Yield 4 to 6 servings
Number Of Ingredients 8
Steps:
- Peel and slice or roughly chop the garlic cloves. Warm the oil in a heavy soup pot over medium heat. Add the garlic and sage and let them sizzle a bit without browning, about 2 minutes. Season with about a teaspoon of salt and a few grinds of pepper.
- Add 6 cups of water and bring to a boil over high heat, then lower to a brisk simmer. Cook for 10 to 15 minutes. Taste for seasoning and adjust.
- Ladle about an inch of soup into a skillet. Over medium heat, bring to a brisk simmer and, for each serving, poach an egg for about 3 minutes.
- For each serving, place a slice of toast in a soup bowl. With a slotted spoon lift a poached egg onto each piece. Ladle the soup over it. Sprinkle with a little parsley, scallion, or chive.
Nutrition Facts : @context http, Calories 145, UnsaturatedFat 6 grams, Carbohydrate 11 grams, Fat 8 grams, Fiber 1 gram, Protein 7 grams, SaturatedFat 2 grams, Sodium 157 milligrams, Sugar 1 gram, TransFat 0 grams
RACHAEL RAY'S CHICKEN PROVENCAL " STOUP"
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
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
PROVENCAL GARLIC SOUP (AIGO BOUIDO)
Make and share this Provencal Garlic Soup (Aigo Bouido) recipe from Food.com.
Provided by spatchcock
Categories European
Time 45m
Yield 6-8 serving(s)
Number Of Ingredients 12
Steps:
- Combine all the ingredients for the stock in a pot and bring to a boil over high heat.
- Reduce the heat and simmer partially covered for 30 minutes. Strain the stock, pressing on the solids to extract as much liquid as possible.
- Discard the solids and return the stock to the pot, keeping it at a simmer.
- Whisk the egg yolks in a small bowl until thick and sticky.
- Adding the olive oil a few drops at a time, continue whisking to form a mayonnaise.
- Immediately before serving, whisk a ladleful of the hot stock into the egg mixture, then whisk the egg mixture into the stock - do not boil.
- Garnish by floating a slice or two of toasted French bread topped with shredded cheese in the soup.
Nutrition Facts : Calories 244.7, Fat 20.5, SaturatedFat 3.3, Cholesterol 94.4, Sodium 79.4, Carbohydrate 12.8, Fiber 0.8, Sugar 0.3, Protein 3.5
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