Chicken Provencal Stoup

A one-pot ‘stoup’ that is thicker than soup and thinner than stew, loaded with chicken, vegetables, and herbes de Provence.

Ingredients

• 2 tablespoons extra-virgin olive oil
• 3 carrots, cut into 1/4-inch dice
• 4 cloves garlic, chopped
• 1 zucchini, diced
• 1 red bell pepper, seeded and diced
• 1 large onion, chopped

Salt and freshly ground black pepper, to taste

• 1 1/2 tablespoons herbes de Provence
• 1 (14.5 oz) can diced tomatoes
• 2 medium russet potatoes, peeled and diced
• 6 cups chicken stock
• 1 1/2 lbs boneless skinless chicken thighs, cut into bite-size pieces
• 1/4 cup chopped fresh parsley

Directions

1. Heat the olive oil in a large pot over medium-high heat. Add the carrots and garlic and cook 2 minutes.
2. Add the zucchini, bell pepper, and onion; season with salt, pepper, and herbes de Provence and cook 5 minutes, stirring.
3. Stir in the diced tomatoes, potatoes, and chicken stock and bring to a boil.
4. Add the chicken pieces and simmer until the potatoes are tender and the chicken is cooked through, 8 to 10 minutes.
5. Taste and adjust the seasoning, stir in the parsley, and ladle into bowls.

Notes

Based on Rachael Ray’s famous ‘stoup’ from 30 Minute Meals.