Survival Chicken Veggie Stoup

Lisa G. Sweet Pantry Gal


Going through the 2014 storm in Buffalo right now. Making the best of whats in the pantry. Im cooking a lot of soups and stews to keep us warm through the day, and make last. Our stores our closed, theres a driving ban. If We can get out and find a store thats open, the shelves are bare.
God Bless all the People in Buffalo for coming together to help.
I used what I had, feel free to use any canned or fresh veggies, and any thickening agent. I used a large baked potato mashed.

pinch tips: How to Quarter a Chicken




5 Min


1 Hr


Stove Top


2 large
chicken breast
celery stalks chopped
carrot, sliced
1 small
onion chopped
2 clove
garlic minced
4 c
chicken stock
2 c
2 can(s)
veggie of choice
1 c
mashed potato (for thickening)
8 oz
cooked pasta

Directions Step-By-Step

Cube chicken. Heat up a large pot with oil, cook chicken chunks, remove and put aside.
Keeping heat on med-high throw in Your onion celery and carrots with tab of butter.
When starting to brown pour 1/4 cup water in pan and scrap up chicken bits and flavor from veggies, when slightly soften throw in garlic and cook another 30 seconds.
Next throw chicken back in stir then add chicken stock and water. Bring to boil and cook for 15min.
Toss in veggies bring back to boil, add thickener (mashed potato) stir.
Turn down to simmer for 30mins.
While simmering cook pasta.
Check for seasoning add S&P if needed.
Serve with big helping of pasta in bowl, top with chopped green onions & or fresh chopped parsley!

About this Recipe

Course/Dish: Chicken, Cream Soups
Main Ingredient: Chicken
Regional Style: American
Other Tag: Quick & Easy