Chicken Soup With Provençal Herbs Recipes

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CHICKEN PROVENCAL "STOUP"



Chicken Provencal

A stoup is thicker than soup and thinner than stew and best of all, a one-pot meal!

Provided by Rachael Ray : Food Network

Categories     main-dish

Time 28m

Yield 4 servings

Number Of Ingredients 16

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

Steps:

  • 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.

CHICKEN SOUP PROVENCAL



Chicken Soup Provencal image

This is a delicious, comforting soup that comes together quickly -- under 30 minutes! I especially love to make it when someone in the family is feeling under the weather. Serve with a nice crusty bread and this makes a filling lunch or a light dinner. I discovered it in one of those "cooking for 2" recipe booklets shortly after DH and I married and have made it many times since then.

Provided by unmistakable1

Categories     Chicken

Time 28m

Yield 4 bowls of soup, 2-3 serving(s)

Number Of Ingredients 14

1/2 lb chicken breast, cut into chunks
1 small onion, chopped
2 stalks celery, diced
2 carrots, peeled and diced (optional)
2 garlic cloves, minced
14 1/2 ounces diced tomatoes, undrained
14 ounces low sodium chicken broth (I use homemade)
basil, to taste
oregano, to taste
salt, to taste
pepper, to taste
2 ounces angel hair pasta, broken in half (sometimes I use egg noodles, too. Use whatever you have.)
crushed cracker
parmesan cheese

Steps:

  • Heat a couple tablespoons of olive oil in saucepan.
  • Saute chicken, onion, celery, carrots (if using), and garlic about 5 minutes.
  • Stir in tomatoes, broth, and seasonings.
  • Heat to boiling.
  • Reduce heat, stir in pasta.
  • Simmer 'til noodles are tender, chicken is cooked through, and veggies are soft. (about 5-10 minutes).
  • If desired, sprinkle individual servings with toppings.

Nutrition Facts : Calories 410.9, Fat 12.6, SaturatedFat 3.5, Cholesterol 72.6, Sodium 612.1, Carbohydrate 42.4, Fiber 5, Sugar 10.7, Protein 33.8

HERB CHICKEN SOUP WITH SPRING VEGETABLES



Herb Chicken Soup with Spring Vegetables image

Provided by Food Network Kitchen

Categories     appetizer

Time 45m

Yield 4 servings

Number Of Ingredients 13

3 sprigs fresh flat-leaf parsley, plus 1 tablespoon chopped
3 sprigs fresh tarragon, plus 1 tablespoon chopped
3 sprigs fresh thyme
1 bay leaf
1 small onion, chopped
2 medium carrots, sliced
1 stalk celery, sliced
3 long strips lemon zest
4 bone-in chicken breast halves, skin removed (2 1/2 to 3 pounds)
4 cups chicken broth, low-sodium canned or homemade
1 bunch medium asparagus, thick ends trimmed, cut into 1-inch segments
1/3 cup fresh or frozen peas
5 medium shiitake mushrooms, stemmed and sliced

Steps:

  • Tie the parsley, tarragon, and thyme sprigs and bay leaf together with kitchen twine and put in a large saucepan with the onion, carrot, celery, lemon zest, and chicken breasts. Cover with the broth, bring just to a boil over high heat, skim off any foam that comes to the surface. Adjust the heat to very low and cover. Cook the chicken until firm to the touch, about 20 minutes. Remove the chicken to a platter, when cool enough to handle and pull into large strips; discard the bones.
  • When ready to serve, add the asparagus, peas, and mushrooms to the broth. Cook until the vegetables are just tender, about 3 to 5 minutes, and remove herb bundle. Return chicken to the broth and warm through.
  • Divide chicken between 4 large soup bowls and ladle some broth and vegetables into each bowl. Garnish each soup with the chopped parsley and tarragon. Serve.

HERBED CHICKEN SOUP



Herbed Chicken Soup image

I love cooking from scratch and turning a recipe into my own personal "creation". This soup is one I developed gradually over the years...after some experimenting.

Provided by Taste of Home

Categories     Lunch

Time 2h15m

Yield 16 servings (4 quarts).

Number Of Ingredients 13

1 broiler/fryer chicken (3 to 3-1/2 pounds), cut up
2-1/2 quarts water
4 medium carrots, cut into 1/2-inch pieces
1 medium onion, chopped
1/2 cup chopped celery
5 chicken bouillon cubes
2 tablespoons dried parsley flakes
1 tablespoon dried thyme
1 teaspoon each rubbed sage and poultry seasoning
1 teaspoon salt, optional
1/2 teaspoon pepper
1 large bay leaf
1 package (12 ounces) frozen noodles or 2 cups cooked noodles

Steps:

  • In a Dutch oven or soup kettle, place the first 13 ingredients. Cover and bring to a boil; skim fat. Reduce heat; cover and simmer for 1-1/2 hours or until chicken is tender., Remove chicken; allow to cool. Debone and cut into chunks. Skim fat from broth; bring to a boil. Return chicken to kettle. Add frozen noodles and cook for 20 minutes or until tender, or add cooked noodles and heat through. Remove bay leaf.

Nutrition Facts : Calories 91 calories, Fat 2g fat (0 saturated fat), Cholesterol 31mg cholesterol, Sodium 181mg sodium, Carbohydrate 8g carbohydrate (0 sugars, Fiber 0 fiber), Protein 11g protein. Diabetic Exchanges

RACHAEL RAY'S CHICKEN PROVENCAL " STOUP"



Rachael Ray's Chicken Provencal

From the Food Network, Rachael says "a stoup is thicker than a soup and thinner than a stew". I must make all my soups as stoups, since it isn't any thicker than other soups I have made. That aside, this is a very tasty soup -- one that I will make often. I cut up all my veggies ahead of time and made the recipe as posted except I didn't use the black olive tapenade because my store doesn't carry it and I stirred the parsley into the stoup while it was simmering. I also let it simmer on the stove for 20-30 minutes because I wasn't ready to serve dinner yet and it was fine. It is excellent and definitely a keeper!

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

PROVENCAL CHICKEN WITH VEGETABLES



Provencal Chicken with Vegetables image

Roasted chicken gets a stylish French makeover with herbs, carrots, and olives.

Provided by Martha Stewart

Categories     Food & Cooking     Ingredients     Meat & Poultry     Chicken     Chicken Breast Recipes

Time 1h

Number Of Ingredients 10

1 pound carrots, peeled, halved crosswise then lengthwise (and quartered lengthwise if thick)
2 large onions, quartered, layers separated
1 tablespoon olive oil
4 bone-in, skin-on chicken breast halves
1 tablespoon Dijon mustard
1 teaspoon dried Herbes de Provence or thyme
Coarse salt and ground pepper
1/2 cup pitted green olives
1/2 cup fresh parsley, chopped
2 tablespoons fresh lemon juice

Steps:

  • Preheat oven to 475 degrees, with rack in top position. On a rimmed baking sheet, toss carrots and onions with oil. Push vegetables to sides of sheet, and place chicken in center. Using your fingers, carefully loosen skin. In a small bowl, combine Dijon and Herbes de Provence. Spread mixture under skin. Season chicken and vegetables with salt and pepper.
  • Roast until an instant-read thermometer inserted in thickest part of chicken (avoiding bone) registers 165 degrees, 30 to 35 minutes, tossing vegetables once. Transfer chicken to a serving platter, and loosely tent with aluminum foil to keep warm.
  • Add olives to sheet with vegetables, and gently toss. Return to oven; roast until vegetables begin to brown and liquid has evaporated, about 10 minutes. Remove sheet from oven; add parsley and lemon juice, and toss. Serve chicken alongside vegetables.

Nutrition Facts : Calories 538 g, Fat 23 g, Fiber 4 g, Protein 61 g

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