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Nutritional Info
  • Servings Per Recipe: 12
  • Amount Per Serving
  • Calories: 158.7
  • Total Fat: 3.0 g
  • Cholesterol: 15.2 mg
  • Sodium: 119.8 mg
  • Total Carbs: 25.4 g
  • Dietary Fiber: 4.7 g
  • Protein: 8.9 g

View full nutritional breakdown of Chicken Vegetable Stoup calories by ingredient
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Chicken Vegetable Stoup

Submitted by: LIVEDAILY

Introduction

This is a satisfying chicken and veggie "stoup" - a combination of a soup and a stew! This is a satisfying chicken and veggie "stoup" - a combination of a soup and a stew!
Number of Servings: 12

Ingredients

    1 chicken 3.5 lbs., cut up plus
    2 chicken breasts, with skin and bone in
    1 tablespoon kosher salt
    1 generous teaspoon of cayenne pepper
    2 cloves garlic, through a garlic press
    1 cup chopped onions
    1 cup chopped carrots
    1 cup chopped celery
    4 medium Yukon Gold potatoes, skin on, cubed
    1 pkg. frozen okra, 10 oz., chopped
    1 pkg, frozen lima beans, 10 oz.
    1 pkg. frozen yellow corn, 10 oz.
    1 large can, 24-32 oz diced tomatoes
    1 tablespoon low sodium Worchestershire sauce
    3 tablespoons good Bourbon
    4 quarts water

Tips

You don't really need to add a pasta or rice to this, but you could if you wanted to. I like to serve a hearty bread with it. It's a one dish meal! Enjoy!


Directions

In a large soup pot, place all chicken pieces. Add 4 quarts of water, the salt, cayenne papper, and the garlic. Bring up to a boil, then turn down heat and simmer for 2 hours, until the meat is falling off the bones. Remove chicken from the liquid, and set aside to cool. When you can handle it, remove the meat from the skin and bones, chop into large pieces and return it to the liquid. Through out the bones and skin.

Add all vegetables and simmer for another hour, until the stoup thickens up a bit. The meat will self-shred and the okra virtually disappears and helps to thicken the stoup up!

Before serving add the worchestershire, bourbon, and if you want an extra kick, some hot sauce. I like it without the hot sauce, and I never have to add any more salt to the entire pot.

Serving Size: Makes approximately 12 generous 2 cup servings

Number of Servings: 12

Recipe submitted by SparkPeople user LIVEDAILY.






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