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Cheesy Chicken Stoop: Date Added: 17 Aug 2016
Listed in: Soups & Stews

2 - 3 boneless, skinless chicken breasts
1 cup diced carrots
1 cup diced onion
1 cup diced potato (1 large, 3 small)
! cup frozen peas
1 Cup Chicken broth + 1 Cup water
2T flour
2T butter + 2T butter
1 cup half and half
2 cups shredded sharpest cheddar cheese

Cooking Instructions

Boil chicken breasts for 20 minutes. When cool, chop into bite size pieces.
In large soup pot place chicken, vegetables and chicken broth. Allow this mixture to come to a boil and add the water. Cook until vegetables are soft and reduce to medium heat.
In a small pan melt butter and add 2 T. flour, whisking for a few minutes. Slowly add the half and half. Once your roux is thickened, pour into the soup pot and stir until thoroughly mixed. Salt and pepper to taste. (add celery salt (2 T or so, if you like)
Allow the stoop, it will be thick, to cook for several minutes or pour into a slow cooker for an hour or so to add richer flavor.
Add the cheddar just prior to serving and stir until it is incorporated into your stoop. Makes 4 generous servings.
Sprinkle additional cheese when serving.
(you can add ham, pepperoni, olives, mushrooms, etc and it turns out kinda like stromboli)

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