Chicken Chop Soupy

/ Karina Pinella

chicken chop soupy
This recipe is similar to the Americanized concept of Chop Suey; its name based on a province in China where it originated. The dish is simply whatever you have on hand or leftovers assembled in one dish. What I had in the kitchen were white and sweet potatoes and 1 ½ cups of cooked chopped chicken. And so, Chicken Chop Soupy was borne, or made (but not in China).

To start, peel and chop 1 onion and mince 4 garlic cloves. Set them aside. Next, peel four medium- to large-sized white potatoes and four medium-sized sweet potatoes and chop them in quarters.

Take a medium-sized pot and put in 2 tbsp. of butter. Over medium to low heat, sauté the garlic, followed by the onion. Add the potatoes. After stirring the potatoes in with the garlic and onion, add enough water to partially cover the potatoes. Be sure to place the lid over the pot so it is not fully covering it; that is, allow some opening so the liquid doesn’t overflow. Time it for 30 minutes. Occasionally check to make sure the potatoes are not sticking to the pot and the liquid is not boiling too much. If it does, turn down the heat a little and stir. If you’ve got it, add a splash or two of white wine during that 30-minute period.

When the timer goes off, add fresh rosemary.  Pour in up to a 32 oz. carton of chicken broth, depending how thick or thin you want your soup to be. Set the timer for 10 minutes. When the timer goes off, add your chopped chicken and add a sprinkling of pepper and fresh parsley or dried parsley flakes. Set the timer for six minutes. When it rings, turn down the heat to low and start stirring and mashing the potatoes with a big spoon. You can make it as smooth or lumpy as you want. By this time, the potatoes should be tender and everything heated through.

Serve the soup with a big bowl of mixed spring salad and a spoon. You can skip the chopsticks :).

Happy lip-smacking!

24 thoughts on “Chicken Chop Soupy”

        • It’s OK. Trial and error, right? Even if it doesn’t look good and if it’s edible, then that’s still par for the course. The first and only course for that day anyway, eh? Never give up. Grasshoppuh, for some day you will be a chef in your own right. Keep cooking… over medium heat.

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          • Yes, look at it as a roasted potato. Here’s a trick. Boil your potatoes for 15 minutes. Take them out and spray them with olive oil and wrap them in foil and bake them up to an hour. If you’re going for roasted potatoes, then peel them and cut them in half, boil them for 15 minutes. Then, drain and spray them with olive oil and sprinkle with onion and garlic powder, salt and pepper. Put them on a parchment paper or foil lined baking sheet. If using foil, spray the foil with oil. Bake them for 400 degrees Fahrenheit for about 45 minutes. Good luck!

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          • I’ll try that! Thank you. I usually just take a russet potato, wash it, and then chop it into wedges. I put the wedges in water for about 20 minutes, then I drain the water and spice the potato wedges. Nothing too fancy, but I still manage to usually over cook them. I’ll try adding garlic powder.

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  6. That sounds nice 🙂
    Dishes like that I call lounge food. Because whatever lounges in the fridge will travel into the pot. It’s always a great meal 🙂

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