Got the idea from Rachel R. (who grew up in the town my brother-in-law is from) and changed it a little. It’s a “stoup” because it’s thicker than a soup but thinner than a stew.
1 cup uncooked rice
2-3 Tbs. oil of your choice (I use veggie)
1-2 green bell peppers, diced
1/2 small bag baby carrots, cut in half
1 medium yellow or white onion, diced
2 cloves garlic, minced
1 box and 2 cups of chicken stock
4 large boneless, skinless breast, thawed and diced into bite-size pieces
1 can cream of chicken soup
1 can kernal corn, drained
1 can french-style green beans, drained
1 can diced tomatoes
1 handful of fresh parsley, chopped
1 handful of fresh oregano, chopped
Salt & pepper to taste
Make the rice in a seperate pot/rice maker with the 2 cups of stock.
Heat oil in large pot. Add in carrots, bell pepper, onion and garlic. Saute until onions are soft. Add the box of chicken stock, chicken pieces, cr. of chicken soup, corn, green beans, tomatoes, parsley and oregano. Cook @ medium-high until chicken is done. Add cooked rice. Serve. Usually better next day. Great with warm garlic bread.
Hey Jessie B.
Re. the recipe: Does “1 BOX & 2 c.chicken stock”
mean one of those Swanson (32-oz, I think) cardboard boxes (of stock) with the pop-top lid + an additional 2 c. stock? This “stoup” (recipe)sounds yum-ola.
love you,
rona
Yes the cardboard box with the flip up top. The extra 2 cups are for the rice. You could use water for that but the stock adds more flavor since whatever the liquid tastes like, that’s what your rice will taste like. Whatever you think.
Do you own “Jessie’s Recipe Box”?