Chicken Stoup

Mmmm….stoup!

Nope, it’s not a typo – it’s a soup-meets-stew.  Fast cooking time like a soup, but hearty like a stew.  If I make “soup”, it better be filling because my lumberjack-appetite hubby will be rifling through the kitchen cabinets within a few hours, in search of something to munch on if it’s not.

So I thicken up a traditional soup with potatoes and pasta and you’ve got a one-pot, all-in-one meal in half an hour. That’s stoup!

With chicken stoup, I always start with potatoes, celery and carrots, and then build out from there with whatever other veggies I have available.  And it’s low fat – just healthy fats from the olive oil and chicken – and super satisfying on a cold night.  You control the salt, and can easily keep the sodium low versus canned soups.  Here I use corn, but you could also add zucchini, yellow squash, or replace the red potatoes with sweet potatoes.

Gluten free brown rice elbow pasta is the final touch. Perfect for a cold day!

Chicken Stoup

Yield 8 quarts.

  • 1 pound boneless skinless chicken (I used a mix of breast and thigh meat)
  • 1 carton low sodium chicken broth
  • 1/2 cup white wine (optional)
  • 2 cups water
  • 1-1 1/2 cups uncooked gluten free pasta noodles
  • 28 ounce carton chopped tomatoes (or canned)
  • 1 pound red (new) potatoes, skin on, chopped into small pieces
  • 2 cups celery, chopped
  • 2 cups carrots, chopped
  • 1 can low or no sodium corn
  • 1/2 onion, diced
  • 2-3 garlic cloves, minced
  • 1/2 tablespoon dried oregano
  • 1/2 tablespoon dried parsley
  • 5 tablespoons olive oil
  • 1 teaspoon salt, plus more to taste
  • black pepper to taste

In an 8 quart stockpot with a lid, heat 4 tablespoons olive oil over medium-high heat.  Add onion and garlic; cook for 10 minutes or until garlic begins to brown.

Chop your meat into small pieces; add to the pot along with 1 tablespoon olive oil and cook until chicken is mostly done.

Chop your vegetables and add to pot; add the tomatoes, chicken broth, wine, water, and spices.  Stir to combine.

Bring the stoup to a simmer, and add the pasta.  Cover and simmer 25-30 minutes or until pasta is cooked and potatoes are soft.  Enjoy!

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