Get the App

Recipes

Find a Recipe Blue Ribbon Recipes Pinch It!™ Feed Browse All Recipes

Editorial

Food Bites & Articles Videos What is a Blue Ribbon? Meet the Test Kitchen

Community

Member Recipes Groups Sweepstakes Contests Shopping

chicken provencal "stoup"

Kinepeli avatar
Recipe by
Jennifer R
@Kinepeli
Portland, OR

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 this stoup off perfectly. You could leave the chicken out and it would be a delicious vegetarian soup - just change your broth accordingly. Please remember to add the extra 1 cup of broth, whatever you choose! Enjoy.

yield 4 -6
prep time 15 Min
cook time 25 Min
method Stove Top

Ingredients For chicken provencal "stoup"

  • 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

How To Make chicken provencal "stoup"

  • 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.
  • Last Step: Don't forget to share! Make all your friends drool by posting a picture of your finished recipe on your favorite social network. And don't forget to tag Just A Pinch and include #justapinchrecipes so we can see it too!
ADVERTISEMENT