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Chicken Provencal "Stoup"


  • 2 medium carrots, peeled

  • 2 cloves garlic, chopped

  • 2 tablespoons extra virgin olive oil (EVOO), 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 can diced tomatoes (14 ounces) 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


One medium soup pot pre-heated over medium high heat. While soup pot heats, chop carrots into 1/4-inch dice, then add garlic, and stir to coat in EVOO. 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 8-10 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.