Chicken Stoup

Chicken Stoup
It’s not quite stew, not quite soup!

Ingredients:

• 2 tablespoons butter
• 1 medium onion, coarsely chopped
• 2 celery ribs, sliced
• 8-10 cups of chicken stock
• Chicken meat from 2 breasts,
  or a breast and leg, chopped (about 2 cups)
• 2 carrots, chopped
• 1 package mushrooms, stemmed and quartered
• 1 zucchini, quartered and sliced
• 1 handful of string beans, ends trimmed and chopped into 1/2-inch pieces
• 1 Idaho potato, chopped in 1/2-inch piees
• 3/4 cup frozen corn

Directions:

In a large stock pot or Dutch oven, melt butter over medium heat. Add onion and celery and cook until soft, about 10 minutes. Add chicken stock and all remaining ingredients.  Bring to a boil, then reduce to a simmer for an hour or more, until vegetables are cooked to desired softness.

Note: any vegetables can be substituted here. It’s meant to be easy! You can also substitute rice or pasta for the potato, just be sure to cook them first and mix them in right before serving (otherwise they’ll suck up all the liquid).