This was supposed to be a St. Patty’s day soup – I’m just a little late! I’ve been trying to add more veggies in my diet, so I figured soup is a great way to do that! I wanted to add in a bunch of GREEN vegetables in this soup.
Here is some slightly useless, slightly interesting information for you: In my search to discover if “stoup” is actually a word, or just something Rachael Ray made up, I found out that according to dictionary.com, stoup is NOT a soup or a stew, or a combo of either. It is a basin for holy water, or a pail or bucket. Nice! And in case you saw the NY Times article on cookbook ghostwriters, which I thought was very interesting, Rachael Ray denies ever using a ghostwriter. So there you go! I say you just go and enjoy this soup, and I can promise you, no ghostwriter was used.
Chicken n Dumplings Stoup
Print this recipe!
1 1/2 pounds boneless, skinless chicken thighs (5 thighs for me)
1 onion, peeled and diced
1 carrot, peeled and diced
2 cups water and 2 tsp homemade bouillon, or 2 cups chicken/vegetable stock
2 bay leaves
1 cup frozen green beans
1 cup frozen lima beans
1 cup frozen green peas
Biscuits (I used these)
In a 4 quart or larger crockpot, combine the chicken, diced onion, diced carrot, and broth. I used my homemade vegetable bouillon, so I combined the bouillon with 2 cups water. You can use vegetable stock, or chicken stock as well. Add 2 bay leaves.
Cook on low for 6-8 hours. The chicken should be starting to break apart in pieces. Shred it into bite sized pieces with a fork.
Add in the frozen veggies – green beans, lima beans, and peas. Cook for another hour, or until the veggies are warm and cooked through.
Meanwhile, prepare the biscuits. You can use any biscuits you like, I made my gluten free buttermilk biscuits.
Only a slight mess, but so worth it!
Crispy and brown!
Serve the stoup with the biscuits. Look at all that green!
Comfort in a bowl!