Have you ever heard the Rachel Ray term “stoup”? Well, not only do I adore the phrase but I adore the dish, and it’s because that’s how I like my soups, hearty. I always say if I could eat one thing for the rest of my life it would be delicious soup (with a big hunk of bread and butter preferred). That said, after a full week of eating my way through California (think tacos, tacos, tacos, and burritos) I needed to make something in bulk that I could enjoy for the week and feel good about. This stoup is a riff on the chicken soup my mom used to make growing up, full of roughly chopped veggies, canned diced tomatoes, and usually bow tie pasta. This version omits the pasta and uses the best canned tomatoes there are, San Marzanos!
What I used:
- 6 boneless skinless organic chicken breasts (think 1 per person or 1 per serving)
- 1 28oz can of whole peeled San Marzano tomatoes (then I cut them up myself, you could also crush them with your hands or buy then already crushed or diced)
- 1 cup chicken brother (or Better Than Boullion)
- 3 large carrots, peeled and diced
- 3 small turnips, peeled and diced
- 2 medium yellow squash, peeled and diced
- 1 large yellow or white onion, diced
- salt, pepper, and a liberal sprinkling of Trader Joe’s 21 Seasoning Salute (first time using it!)
- 2 bay leaves (not critical but if you have them use them)
- Add all of the above contents to a slow cooker and cook on low for 6-8 hours or on high for 3-4 hours (best if you can occasionally mix it up, but I didn’t have the chance until I got home that night and it was finished)
- Once it’s done cooking, use tongs to shred the chicken right in the crockpot or slow cooker, it should just completely fall apart. Store in the fridge in a sealed container or serve hot right away! Add a garnish of fresh parsley or a squeeze of lemon to brighten it up!