Chicken Provencal Stoup

A stoup is thicker than soup and thinner than stew. Best of all, this is a one-pot meal! This was presented on The Food Network.


2 medium carrots, peeled
2 cloves garlic, chopped
2 T extra-virgin olive oil
1 medium zucchini
1 small red bell pepper, seeded
1 medium yellow skinned onion, peeled and halved
1 T herbes de Provence, or 1 tsp each dried sage, rosemary, and thyme
1.5 lbs small red skinned potatoes
1 cup dry white wine
1 14-oz can diced tomatoes or coarsely ground tomatoes
1 quart plus 1 cup chicken stock
1 lb chicken tenders, diced
1 4 oz jar black olive tapenade
2 T chopped flat-leaf parsley
Salt and pepper
Crusty bread


Heat a medium soup pot over medium heat. Add the olive oil to the soup pot and turn it twice.
Dice carrots into 1/4 inch pieces and add to soup pot. Add garlic and stir to coat. Chop and drop the zucchini, pepper, and onion (1/2 inch pieces for all).

Season the veggies with salt, pepper, and hernes de Provence. Cook for 5 minutes. While they are cooking, cut the potatoes into thin wedges.

Add wine to the vegetables and reduce for 1 minute. Add the tomatoes, potatoes, and stock to the pot. Cover and raise heat to high.

Bring the stoup toa boil, then add cut chicken and simmer 8-10 minutes until potatoes are tender and chicken is cooked through.

Serve in shallow bowls. Stir in a rounded spoonfull of black olive tapenade. Top soup with parsley. Use the bread for dipping and mopping.

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