Print
closeup of a traditional Wisconsin chicken booyah recipe served with oyster crackers

Traditional Wisconsin Booyah


  • Author: Melissa Belanger
  • Prep Time: 20 minutes
  • Cook Time: 4 hours
  • Total Time: 4 hours 20 minutes
  • Yield: about 8 quarts 1x

Description

A traditional Wisconsin soup with a funny name, this classic booyah recipe is a scaled down version of the original, made with chicken and beef. Serve with oyster crackers for an authentic experience. #Wisconsin #soup


Scale

Ingredients

  • 3 tablespoons olive oil
  • 1 1/2 pounds boneless, skinless chicken thighs
  • 1 pound beef stew meat
  • 1 1/2 cups chopped onion
  • 1 heaping tablespoons coarse salt
  • 1/2 teaspoon pepper
  • 4 cups water
  • 1 1/2 cups sliced celery
  • 1 1/2 cups chopped carrots
  • 1 1/2 cups shredded cabbage (or coleslaw mix)
  • 22 1/2 pounds chopped potatoes
  • 2 cans diced tomatoes
  • 1 1/2 cups frozen cut green beans
  • 1 cup frozen corn
  • 1 cup frozen peas
  • 4 cups water
  • 2 bay leaves
  • 1 tablespoon Worcestershire sauce
  • 1/2 tablespoon soy sauce
  • Oyster crackers, for serving

Instructions

  1. In a large Dutch oven or stockpot, heat olive oil to medium-high. Add chicken, stew meat, and onion. Let the meat brown, stirring occasionally, for about 5 minutes.
  2. Add salt, pepper and water. Stir to combine and bring to a boil.
  3. Cover the pot and reduce heat. Simmer for two hours. Break up/shred meat, if needed.
  4. Add celery, carrots, potato, cabbage, tomatoes, frozen vegetables, bay leaves, additional water,  Worcestershire sauce and soy sauce
  5. Cover pot and simmer for an additional two hours.
  6. Remove bay leaves before serving with oyster crackers.

Notes

*If you’re prefer to make this recipe with only one type of meat, feel free to double your choice and omit the other meat.

Filling out this form will subscribe you to our newsletter, and you’ll get this awesome cheat sheet and more dairy free recipes delivered straight to your inbox.