Best 2 Chicken Provencal Stoup Recipes

Indulge in the rustic charm of Chicken Provençal Stoup, a delightful stew brimming with vibrant flavors and wholesome ingredients. Originating from the sun-kissed region of Provence in southeastern France, this dish embodies the essence of Provençal cuisine, known for its generous use of fresh herbs, vegetables, and aromatic spices. Immerse yourself in the symphony of flavors as tender chicken pieces mingle with an array of colorful vegetables, including carrots, celery, onions, and zucchini. Each ingredient contributes its unique character, creating a harmonious and delectable ensemble.

As the stew gently simmers, the tantalizing aroma of garlic and thyme fills the air, promising a culinary journey to the heart of Provence. Enhanced with a touch of white wine and rich chicken broth, the stoup takes on a savory depth that will tantalize your taste buds. Discover variations of this classic dish, each with its own distinctive twist. Delight in a hearty version featuring succulent chicken thighs or explore a vegetarian alternative bursting with flavorful roasted vegetables.

For those seeking a comforting and nourishing meal, the traditional Chicken Provençal Stoup stands as a timeless favorite. Its simplicity and rustic charm have captivated generations, making it a staple in Provençal households. Alternatively, adventurous cooks may embark on a culinary adventure with the more elaborate variations, experimenting with different ingredients and techniques to create a personalized masterpiece. No matter your choice, Chicken Provençal Stoup promises a delightful symphony of flavors and aromas, transporting you to the picturesque landscapes of Provence with every bite.

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:

Mise en place: As with any recipe, it's important to have all of your ingredients prepped and ready to go before you start cooking. This will make the process much smoother and less stressful.
Use high-quality ingredients: The better the quality of your ingredients, the better your dish will taste. Look for fresh, organic produce and free-range, antibiotic-free chicken.
Don't overcrowd the pan: When searing the chicken, make sure to give each piece plenty of space so that it can brown evenly. If you overcrowd the pan, the chicken will steam instead of sear.
Cook the chicken to the proper temperature: Use a meat thermometer to ensure that the chicken is cooked to an internal temperature of 165 degrees Fahrenheit.
Let the stew rest before serving: This will allow the flavors to meld and develop. Serve the stew over rice or mashed potatoes.

Conclusion:

Chicken Provencal Stoup is a hearty, flavorful dish that is perfect for a cold winter night. It's also a great way to use up leftover chicken. With its simple ingredients and easy-to-follow instructions, this recipe is sure to become a favorite.