A stoup is thicker than soup and thinner than stew and best of all, a one-pot meal!
| Level: | Easy |
| Total: | 28 min |
| Prep: | 8 min |
| Cook: | 20 min |
| Yield: | 4 servings |
Ingredients
- 2 medium carrots, peeled
- 2 cloves garlic, chopped
- 2 tablespoons extra-virgin olive oil, 2 turns of the pan
- 1 medium zucchini
- 1 small to medium red bell pepper, seeded
- 1 medium yellow skinned onion, peeled and halved
- Salt and pepper
- 1 tablespoon herbes de Provence, available on spice aisle or, 1 teaspoon each dried sage, rosemary and thyme
- 1 1/2 pounds small red skinned potatoes
- 1 cup dry white wine
- 1 (14-ounce) can diced tomatoes or coarsely ground tomatoes
- 1 quart plus 1 cup chicken stock, available in quart and 1 cup paper box containers on the soup aisle
- 1 pound chicken tenders, diced
- 1 small jar black olive tapenade, 4 ounces, found with Italian foods or on condiment aisle
- 2 tablespoons chopped flat-leaf parsley
- Crusty bread, to pass at table
Instructions
- 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.
Nutrition Facts
| Serving Size | 1 of 4 servings |
| Calories | 713 |
| Total Fat | 29 g |
| Saturated Fat | 6 g |
| Carbohydrates | 74 g |
| Dietary Fiber | 10 g |
| Sugar | 15 g |
| Protein | 31 g |
| Cholesterol | 55 mg |
| Sodium | 2084 mg |
Reviews
I think the 8 minute prep would only be for Edward Scissorhands haha. This is a very delicious stoup – lots of veggies and chicken – super filling. Olive tapenade is fun! Needs the crusty bread for dipping. I just think the timing for prep and cook is off, but I am super happy with results. Yum!
More delicious than you can imagine. The depth of flavor and vegetables with just the right amount of firmness are what make this soup a winner. I doubled the amount of garlic, used fire-roasted tomatoes and bone broth as minor adjustments to the recipe. For the black olive tapenade, our grocery store only carried one kind which happened to be made with the herbes de provence. Adding the tapenade takes the soup to another level. Can’t say enough about this soupl
This soup is one of my favorite go to fall soups! It’s a great recipe.
You have to make this, trust me!! This is easily one of the best things I have ever made. I sprung for the herbs de Provence, and wow is that some great flavor?! My kids raved, even my son who doesn’t really like soup. I did omit the wine, cuz I didn’t have any and subbed juice of half a lemon….Perfection!
I give it a 5 stars because of the short amount of time it takes to make the soup and the flavor that is created in that short span. Herbs the Provence gives it a nice, herby touch that it needs and the tapenade finishes it off with a burst of somethin somethin that has people asking what’s the secret ingredient.
Absolutely the best, so savory and perfect for a cool fall evening or chilly winter night.
if you lightly saute the
chicken (just enough to give it some color), it really adds to the visual presentation. You eat with your eyes!
chicken (just enough to give it some color), it really adds to the visual presentation. You eat with your eyes!
Can this be converted to the Instant Pot Pressure Cooker?
Delish!
So good! I’ve made this recipe more than once, and my family loves it.