Easy Eats

Easy Eats: Chicken Tchoupitoula Soup

If you're tired of the same soups and chili recipes this winter, we have a new idea for you in this Easy Eats.

It's a Chicken Tchoupitoula soup, a specialty of Chef Char Hartley, from Northampton Community College. If you're interested in the college's culinary arts program, check out the program here.

Here's how to create the hearty, delicious, one-pot soup!

Chicken Tchoupitoula

¼ C Diced Onion (1/4inch)
¼ C Diced Celery (1/4inch)
1 Tbl. Fine Chopped Garlic
1-1/2 Lb. 1/4inch Diced Chicken
8 oz. 1/4inch Diced Ham
10 oz. 1/2inch Diced Red Potatoes
8oz. Butter
½ C White Wine
3 Qt. Chicken Stock
2 tsp. Black Pepper
2 tsp. Tarragon
1 tsp. Dry Mustard
1 tsp. Red Pepper Flakes
1 tsp. Kosher Salt
1 Qt. Lite Cream
1 Qt. Heavy Cream    
5 oz. Butter
5 oz. Flour

In a stock pot on high heat, melt the first butter and saute the mirepoix until soft. Add the chicken and cook until tender. Deglaze with wine, add ham, red potatoes and cook for five minutes. 

Add chicken stock and spices, heat until simmer. Liaison cream into the soup. Melt the second butter and add flour to make a roux.

When soup reaches a strong simmer (not a boil) add roux in two steps to desired thickness. Slowly simmer for 20 minutes and adjust seasonings to taste. 

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