Hearty Chicken-Vegetable Stoup

Hearty Chicken-Vegetable Stoup

I am not a soup person. Being put on a clear liquid diet one too many times will do that to a person. I originally found this recipe via Every Day with Rachael Ray. According to Rachael, “a stoup is thicker than a soup and thinner than a stew”. Stoups are great for those who don’t like soup but like the comfort aspect they can give. After a little experimenting, this adaptation pleases my family and me.



1 lb Roma tomatoes, halved lengthwise

1/4 cup Extra-Virgin Olive Oil

Salt and Pepper

1 lb Skinless, Boneless Chicken Breasts

2 Medium Onions, chopped

1 lb Baby Carrots

1 lb Yellow-fleshed potatoes, such as Yukon Gold—peeled, cubed into 1-inch pieces

1 -32 ounce box Chicken Broth




I use Swanson 100% Natural. 

(Swanson Certified Organic is not GF)




2 cans Cut Green Beans (most canned vegetables are GF but check the label to be safe)

2 tbs Parsley Flakes (as I’ve mentioned before, never assume it’s GF! Check the label)

1/3 cup Worcestershire Sauce (I use Lea and Perrins)


Position a rack in the middle of the oven and preheat to 500°F.

Arrange the tomatoes cut side up on an aluminum foil-lined lipped baking sheet and drizzle 2 tbs olive oil on top; season with salt and pepper.

Roast until tender, about 20 minutes. Transfer the tomatoes and any juices to a bowl.

Meanwhile, in a large saucepan, heat 1 tbs olive oil over medium heat.

Season the chicken with salt and pepper, add to the pan and cook, turning once, until cooked through, about 10 minutes; transfer to a work surface.

Let cool, then shred the meat.

In the same saucepan, heat the remaining 1 tbs olive oil over medium heat.

Add the onions, season with salt and cook until softened, about 5 minutes.

Add the carrots, potatoes, chicken broth and Worcestershire sauce and bring to a simmer; cook for 5 minutes.

Add the green beans and tomatoes with their juices, partially cover and simmer until the potatoes are tender, about 15 minutes.

Stir in the chicken and parsley; season with salt and pepper.


One Step Further

Before going gluten free, I used to stretch leftovers by adding cooked garden rotini, as well as 2 cans of beans or corn (whatever was in the pantry). Since going gluten free, I use Heartland Fusilli instead with the canned vegetables. Just remember to add seasoning again if you do decide to do this.


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One Response to “Hearty Chicken-Vegetable Stoup”
  1. This look yummy! Please share this in a new Linky Party –Weekend Kitchen
Creations at http://www.weekendkitchencreations.blogspot.com. Please join us, share your delicious creation and get other scrumptious ideas.

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