Thinner than a stew and thicker than a soup, this Chicken Noodle Stoup comes together in minutes thanks to the ease of crockpot cooking.
Summer 2015 ended in true Serbinski fashion. Ted and I just returned from a friend’s wedding weekend in beautiful Portland, Maine. We were actually staying on Chebeague Island, which is a quick boat ride from Portland. I’m pretty sure I ate my body weight in lobster and clams and don’t tell anyone this but I slept less without the boys there!
Sleepless or not, 4 days away from the boys was just enough to recharge my Mom batteries! Now that we are back in the swing of our routine with the kiddos, busy days call for easy, healthy dinners that I can assemble with minimal time and effort. Oh and plenty of leftovers for another weeknight meal or lunch!
Chicken noodle stoup is just like the classic chicken noodle soup, but it’s called a “stoup” because it’s not brothy like a soup or thick like a stew. It’s a compromise between the two! And since Joey hasn’t quite figured out how to use his spoon, he can pick up the chicken and veggies with his fingers. The pasta is hand-held too since I use whole-wheat tortellini!
Even when I’m fully charged, energizer bunny-Mom, I still need quick and healthy meals I can prepare for my guys. That’s the main reason I made this chicken noodle stoup in the crock pot. The chicken gets cooked right with the veggies and broth, which is key to any chicken noodle soup or stew in my opinion.
Is there even such a thing as chicken noodle stew? Who cares. We know chicken noodle stoup exists! So here’s to celebrating the end of summer, the beginning of fall, and effortless, healthy meals the whole family can enjoy.
Soup and stew join forces to make one simple weeknight meal with Chicken Noodle Stoup! Share on X
- 1 pound boneless, skinless chicken breast
- 1 tablespoon Italian seasoning
- 2 cups baby carrots
- 3 stalks celery, cut into thirds
- 1 medium onion, roughly chopped
- 2 cloves garlic, minced
- 1 bay leaf
- 1 cup chicken broth
- pepper to taste
- 1 package whole wheat tortellini
- Add all of the ingredients [except the tortellini] to your crockpot, I added the veggies first and then the chicken.
- Cover, and cook on low 6-7 hours. Cook tortellini according to package directions. Meanwhile, remove chicken from crockpot and shred or cut into bite sized pieces.
- Serve on top of cooked whole wheat tortellini.
PS. Let’s hope I’m fully charged by Friday. If not, I may just have to take another trip to Maine… I’m sure Ted will agree with this logic!!! 😉
this looks so yummy! I love stoup because i don’t like a lot of liquid when I’m eating! This is a great idea! yum 🙂
What a fun name – stoup! Glad to hear you had fun at the wedding, although I can’t believe you didn’t sleep!!
I was just in Portland last month and wish I had more time to just eat seafood all day!! There’s nothing better! PS: This stoup looks so good!
Looks so good! And the noodles would be easy to exchange for gluten free ones. 🙂
I haven’t heard of stoup before but I love the idea! Sharing!