Best Rachael Rays Chicken Provencal Stoup Recipes

Rachael Ray's Chicken Provencal

Provided by Lvs2Cook

Categories Vegetable

Time 30m

Yield 4 serving(s)

Number Of Ingredients 16

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

Provided by Jennifer H

Time 40m

Number Of Ingredients 15

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.

Chicken Cacciatore Stoup image

Provided by Rachael Ray : Food Network

Categories main-dish

Time 40m

Yield 4 servings

Number Of Ingredients 18

1 package boneless, skinless chicken breasts, 1 to 1 1/3 pounds, diced
Coarse salt and black pepper
1/2 teaspoon crushed red pepper flakes
3 to 4 tablespoons extra-virgin olive oil, 3 turns of the pan
2 russet potatoes, peeled and cubed into 1-inch squares
4 portobello mushroom caps or 16 cremini mushrooms, sliced or chopped
4 ribs celery hearts, chopped
1 medium onion, peeled and quartered lengthwise then thinly sliced
1 red bell pepper, seeded and quartered lengthwise then thinly sliced
4 cloves garlic, chopped
1/2 cup dry Italian red wine, eyeball it
1 (15-ounce) can diced tomatoes
1 (28-ounce) can fire-roasted crushed tomatoes
2 cups chicken stock
3 tablespoons fresh rosemary, finely chopped, 3 or 4 sprigs
1 cup basil, arugula or baby spinach leaves, shredded or torn
Grated Parmigiano-Reggiano or Romano, to pass at table
Crusty bread, to pass at the table

Steps:

Heat a deep skillet or a medium soup pot over medium-high heat. Add 2 tablespoons EVOO, 2 turns of the pan, and the chicken. Season it with coarse salt and pepper and red pepper flakes.
While the chicken cooks, chop up the veggies.
When the chicken is evenly and lightly browned all over, 3 or 4 minutes, remove it to a plate and reserve. Add another tablespoon of extra-virgin olive oil, 1 more turn of the pan. Add the potatoes to the pan. Cook a couple of minutes, then add in the mushrooms, celery, and onion and cook another couple of minutes. Add in the peppers and garlic and cook another 1 to 2 minutes. Season the vegetables with salt and pepper. Add chicken back to the pan. Toss it with the vegetables. Add red wine to the pan and deglaze it, picking up drippings. Add tomatoes and stock to the stoup and stir to combine. Stir in rosemary and reduce heat to low. Cover and cook 8 to10 minutes.
Turn off stoup and ladle into shallow bowls. Top with basil (for a sweet finish and balance to the spice in the soup) or arugula (for a peppery finish) or with spinach (for a woodsy finish). At the table, pass grated cheese for sprinkling on top of the stoup and bread for mopping up the bowl.