Ingredients
-
2
-
2
-
2
-
1
-
1
-
1
-
-
1
-
1 1/2
-
1
-
1
-
1
-
1
-
1
-
4
Directions
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!, This is a fantasic vegetarian dish I reccommend using celery, greeen and yellow peppers, beans and even corn! It fills you up and tastes amazing! Great cold day meal!, This is Fantastic! I added more carrot and zucchini (my preference) Flavorful
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Steps
|
1
Done
|
Preheat Medium Soup Pot Over Medium-High Heat. |
|
2
Done
|
While Soup Pot Heats, Chop Carrots Into 1/4-Inch Dice. |
|
3
Done
|
Put Carrots and Garlic Into Pan and Stir to Coat With Olive Oil. |
|
4
Done
|
Chop and Drop in the Zucchini, Pepper, and Onion. |
|
5
Done
|
Season All the Veggies With Salt and Pepper and Herbes De Provence. |
|
6
Done
|
Cook the Vegetables Together 5 Minutes. |
|
7
Done
|
While They Cook, Cut the Potatoes Into Thin Wedges. |
|
8
Done
|
Add Wine to Vegetables and Reduce For a Minute or So. |
|
9
Done
|
Add the Tomatoes, Potatoes, and Stock to the Pot, Cover the Pot and Raise Heat to High. |
|
10
Done
|
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
Done
|
Serve Stoup in Bowls and Stir in a Rounded Spoonful of Black Olive Tapenade at the Table. |
|
12
Done
|
Top Soup With Chopped Parsley and Serve With a Crusty Bread. |
