Best Autumn Essentials Rustic Chicken Soupstew Recipes

AUTUMN CHICKEN STEW

Steps:

• Heat 1 Tbsp. oil in a Dutch oven (or large cooking pot) over medium heat. Add chicken and cook, stirring occasionally, until just cooked through, 3 to 5 minutes. Transfer to a plate.
• Add the remaining 1 Tbsp. oil to the pot. Add onion, potatoes, carrots, rosemary, salt and pepper and cook, stirring often, until the vegetables begin to soften, 3 to 5 minutes. Add broth and apples; bring to a simmer over high heat. Reduce heat to maintain a simmer and cook, stirring often, until the vegetables are tender, 8 to 10 minutes. Return the chicken to the pot and stir in vinegar. Check seasoning and add extra salt or pepper if desired.

AUTUMN ESSENTIALS: RUSTIC CHICKEN SOUP/STEW

Steps:

• 1. PREP/PREPARE
• 2. Gather your ingredients.
• 3. Melt the butter in a saucepan, over medium heat.
• 4. When the foaming subsides, add the wine, lemon juice and 1/2 cup of chicken stock.
• 5. Chef's Note: This is a standard base for many hearty soups and stews. If you don't want to use the white wine, you can always substitute an equal amount of white grape juice.
• 6. Bring to a simmer, and allow the liquid to slowly reduce by half, about 10 to 12 minutes.
• 7. Mix in the cream.
• 8. Add the remainder of the chicken stock.
• 9. Chef's Note: If you are using store-bought chicken stock, or (heaven forbid) broth. Then, when you season the soup watch the salt.
• 10. Add the flour and water to a small bowl, and whisk together.
• 11. Add to the pot, and simmer until it begins to thicken, about 3 to 5 minutes.
• 12. Add the carrots, and continue to simmer for 10 - 12 minutes.
• 13. Add the onions, celery, , and then bring the pot back up to a simmer.
• 14. Continue to simmer for 10 to 12 minutes.
• 15. Add the chicken, and then let it warm up with the soup, about 5 minutes.
• 16. Chef's Note: Although I am a big fan of brining chicken breasts, for this recipe, don't. It isn't necessary, and it will add unwanted additional salt.
• 17. Chef's Tip: If you want to add an additional level of flavor to this dish, then salt & pepper the chicken breasts, and sauté them in a bit of olive oil and sweet butter. When they are cooked, tear them into rustic pieces, and pour the liquid from the sauté pan into the pot, when you add the chicken stock in step 8.
• 18. VARIATIONS ON A THEME
• 19. Dumplings: After you add the chicken, drop your dumplings on the top of the soup, cover, and allow to slowly simmer, for 10 to 12 minutes. Here's an excellent dumplings recipe: https://www.justapinch.com/recipes/bread/other-bread/autumn-essentials-herb-cheddar-dumplings.html
• 20. Pasta: Get you favorite egg noodles and stir into the soup. Follow package directions as to how long the noodles need to cook. If you are using homemade egg noodles (YUM) they will only need about 3 to 5 minutes in the liquid before they are cooked. Here's an excellent egg noodle recipe: https://www.justapinch.com/recipes/main-course/pasta/master-recipe-egg-noodle-dough.html?p=4
• 21. Chef's Note: If you don't want to make your own dumplings, or pasta, no worries. Just pick up your favorite brand at the local grocer. However, if you take the time to make homemade (it really isn't that difficult), you will be glad that you did.
• 22. PLATE/PRESENT
• 23. Serve in nice bowls with a few friends. Enjoy.
• 24. Keep the faith, and keep cooking.
• 25. If you enjoyed this recipe, and would like to be notified when I post more yummy food, just click here to follow me: https://www.justapinch.com/my/favorites/add/id/747894

RUSTIC FALL VEGETABLE SOUP

Steps:

• In a large heavy-bottomed pot, heat the butter or oil over medium-high heat. Add the onion and saute until fragrant and translucent. Add the garlic and saute until golden brown.
• Add the winter squash, zucchini, sweet potato, orzo, canned tomatoes, thyme, rosemary, and broth. Simmer until the vegetables are soft and cooked through, about 30 minutes.
• Season the soup with salt, and black pepper, to taste. Serve with sliced crusty bread.

GOOD OLD FASHIONED CHICKEN SOUP/STEW

Steps:

• In a large dutch oven or stock pot, add onion, celery, carrots, garlic and bay leaf. Place chicken on top, and add water. (If your pot will only hold 10 cups of water at first, the remaining water can be added later, as some of it will evaporate.) Cover and bring to a boil. Reduce heat to low, and simmer for 1-1/2 hours.
• Using a slotted spoon, remove chicken to a plate to cool. Strain the broth, and discard the vegetables.
• At this point, the broth may be cooled and frozen for later use, or you may continue on with the recipe. This is an excellent time to remove any remaining fat from the broth.
• Remove the meat from the bones, cut and set aside.
• Return the broth to a clean pot. Bring to a boil and add the potatoes, carrots, celery, onion, garlic, salt and pepper. Cover and simmer for 1/2 hour.
• Add the chicken, bouillon, frozen vegetables, and noodles. Simmer for 20 minutes.