"The belly rules the mind."--Spanish Proverb

Chicken Stoop Recipe

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This recipe for Chicken Stoop, by , is from Endangered Recipes: Too Good To Be Forgotten, one of the cookbooks created at FamilyCookbookProject.com. We help families or individuals create heirloom cookbook treasures.

Contributor:  
Contributor:  
Joel Hills
Added: Monday, February 21, 2005

Category:
Category:

Ingredients:  
Ingredients:  
1-2 c. of chicken - cooked and cut into bite-sized pieces
8 c. water
4 chicken bouillon cubes
2 pkgs. of Lipton Onion Soup Mix
4 med. potatoes - cut into bite-sized pieces
1-2 c. vegetables
1/4 c. rice or dumplings (optional)

Directions:
Directions:
Add the first four ingredients to the pot and bring to a boil. Add the potatoes and vegetables (almost any veggie works, although we usually use carrots, but have also used green beans, peas, and mixed veggies) and cook on a low heat for 30-45 mins. or until the potatoes are done. This will result in a soup mixture. If you want more of a stew, add the rice during the last 20 mins. Another choice to make it more of a stew is to drop in dumplings. I follow the recipe on the Bisquick box for these.

Number Of Servings:
Number Of Servings:
4-6
Preparation Time:
Preparation Time:
1 hour
Personal Notes:
Personal Notes:
I made this at one point because we had some leftover chicken and I wanted to try something new. I did the best I could with the ingredients because I have never followed a recipe to make it, just adding what is handy. I am also not sure of the number of servings. I know you will get at least four, but a lot depends on the amounts of each ingredient added and whether you make it as a soup or a stew. BTW, the name is a combination of sounds from stew and soup. I didn't have a name, so I just made one up for this book.

 

 

 

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