Rachael Rays Chicken Provencal Stoup Food

RACHAEL RAY'S CHICKEN PROVENCAL " STOUP"

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.

'NDUJA & SPRING GARLIC CARBONARA

Steps:

• Whisk up eggs & cheese. Bring water to a boil. Season it with salt, cook pasta 1 minute less than package directions. Reserve 1 cup of boiling water, whisk into egg yolks. Meanwhile, heat EVOO in a large skillet, melt 'nduja into it, stir in garlic, add wine. Add pasta to 'nduja, toss and remove pan from heat, add tempered eggs & cheese, toss a minute more. Top pasta with black pepper. Pass extra cheese & EVOO at table.

ITALIAN CHICKEN STOUP WITH PORCINI, PORTOBELLO AND PEPPERS

Steps:

• Char the pepper on a gas burner or under the broiler with the oven door slightly ajar to allow steam to escape. Place the evenly charred pepper in a bowl, cover and cool. Peel and seed the pepper, and then chop.
• Meanwhile, place the dried mushrooms in a small pot with the chicken stock and bring to a boil. Reduce the heat and simmer a few minutes to soften mushrooms. Once tender, turn off the heat.
• While the dried mushrooms are softening up, heat the EVOO in a Dutch oven over medium-high heat. Add the pancetta and brown 2 minutes. Add the portobello mushrooms and brown until dark, 8 to 10 minutes. Add the onions, garlic, chile pepper, rosemary and bay leaf. Season with some salt and pepper and cook to soften, 10 minutes. Add the tomato paste and stir 1 minute. Add the wine and stir. Add the porcini mushrooms and their stock, all but the last few spoonfuls, as grit may have settled here. Add 3 cups water, the stewed tomatoes, chicken and chopped roasted red peppers. Bring to a low boil, and simmer 15 minutes. Cool and store for a make-ahead meal. Reheat over medium heat, adding water if necessary to thin.
• Serve in shallow bowls. Top with the shaved pecorino and parsley, and bread for mopping.

CHICKEN, CHORIZO AND TORTILLA STOUP (STEW-LIKE SOUP)

Steps:

• Preheat medium soup pot over medium-high heat.
• Chop tenders into bite-size pieces. Wash up, then season chicken with salt and pepper. Dice chorizo. Add extra-virgin olive oil and chicken to pot. Lightly brown chicken 2 minutes, then add the chorizo and garlic. Cook another 2 to 3 minutes, then add peppers, onions and potatoes. Cook 5 minutes, then stir in tomatoes, kidney beans, and hot sauce. Add chicken stock and bring soup to a bubble.
• Preheat broiler.
• Reduce heat and simmer until potatoes are tender 10 to 12 minutes. Ladle soup into shallow bowls and top each bowl with a generous handful of crushed tortillas and cheese. Melt cheese under hot broiler. Garnish with scallions and herbs. ;

SMOKY SWEET POTATO CHICKEN STOUP

Steps:

• Heat a soup pot over medium-high heat with 2 tablespoons of extra-virgin olive oil, about 2 turns of the pan.
• While soup pot heats, chop carrots in half lengthwise then slice into thin half moons. Add the carrots to the pot while it heats, stirring to coat the carrots in the oil. Chop and drop in celery and onion, chopping as small as you can, but don't make yourself crazy. Add the garlic, chipotle, and adobo sauce and stir to combine. Season the veggies with salt, pepper, thyme, and bay leaf. Cook the veggies together 1 minute. Add the wine and reduce a minute. Add the stock to the pot, cover the pot, and raise heat to high. Bring the stoup to a boil, remove the cover, and simmer for 10 minutes.
• Peel and cut the sweet potatoes into quarters lengthwise, then thinly slice into bite size pieces. Add the cut chicken and sweet potatoes and simmer 5 minutes until sweet potatoes are tender and chicken is cooked through. Turn the heat off and add the scallions and cilantro. Serve each portion of stoup with a dollop of sour cream on top.