Autumn Essentials: Rustic Chicken Soup/Stew
Andy Anderson !
Sometimes I’ll make this cozy dish with homemade dumplings, or nice freshly made egg pasta. And sometimes I’ll just scoop it into a bowl, and eat it as is.
Oh, and let’s not forget that fresh chicken stock…
So, you ready… Let’s get into the kitchen.
Featured Pinch Tips Video
- 2 medium
- chicken breasts, sautéed and roughly torn into pieces
- 5 c
- fresh chicken stock, not broth
- 3 Tbsp
- white wine, dry variety
- 1 tsp
- lemon juice, freshly squeezed
- 2 Tbsp
- sweet butter, unsalted
- 1/4 c
- heavy or whipping cream
- 2 medium
- carrots, 1/2-inch slices, cut on the bias
- 1/2 medium
- yellow onion, thinly sliced
- 2 stalk(s)
- celery, 1/2-inch slices, cut on the bias
- 2 Tbsp
- flour, all purpose variety
- 1/3 c
- filtered water
- salt, kosher variety, to taste
- black pepper, freshly ground, to taste
17Chef’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.
19Dumplings: 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:
Autumn Essentials: Herb & Cheddar Dumplings
20Pasta: 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:
Master Recipe: Egg Noodle Dough
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