Autumn Essentials: Rustic Chicken Soup/Stew

★★★★★ 2 Reviews
ThePretentiousChef avatar
By Andy Anderson !
from Wichita, KS

When the nights begin getting longer, and the temperature begins to drop, a good hearty soup or stew is the outright quintessential comfort food… I can’t image the Autumn/Winter season without soup and stews on my weekly menu rotation. And on my list of the top-ten recipes, this one emerges pretty close to the top. 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 yummy. So, you ready… Let’s get into the kitchen.

serves 4
prep time 20 Min
cook time 25 Min
method Stove Top


  •   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

How To Make

  • 1
  • 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
  • 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:
  • 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:
  • 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
  • 23
    Serve in nice bowls with a few friends. Enjoy.
  • 24
    Keep the faith, and keep cooking.
  • 25
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