Fall is here and this Harvest Soup is going to be your new favorite thing. I don’t know why but lately I’ve been into soups. Which is actually crazy because growing up as a kid, I always felt that it was a great injustice to be served soup for supper. Soup? Really? Where’s the rest of my meal? She’s trying to starve me I would think to myself as I watched my mother serve it up. I couldn’t understand why adults would waste a ridiculously good opportunity to eat something great on soup.
Well I’m a big girl now, and just like I understand the need for a good Sunday afternoon nap, I have a also learned to appreciate a good bowl of soup. I will say though, that if your going to serve soup for supper, then you better have some real good bread to serve with it. I mean something fresh baked and cheesy maybe. I’m all about the cheese bread. In fact anything less would probably be unacceptable.
I actually made this soup by accident. I started off making another soup and realized I didn’t have half the ingredients I needed and ended up throwing this all together. The results were fabulous and I just had to blog it before I forget what I did. Forgive the picture as it really doesn’t do this soup justice. But again, I really wasn’t planning on blogging it!
I used my my absolute favorite dutch oven pot. I picked mine up a few years ago at the Care and Share thrift shop. It was $6 and I LOVE it, but you can use any large pot. Whenever I make soup, I make it in the morning so it has time to mesh and all that lovely stuff. I let it simmer for about an hour and turn it off for the day. You can thicken it up a bit when reheating it, just before serving. I find soup always tastes better after its sat on the stove for the day and don’t really trust those 2 hour soup recipes.
Harvest Soup
Ingredients
-6 boneless skinless chicken thighs
-salt and pepper to taste
-2 tablespoons of olive oil
-1 tablespoon butter
-2 large carrots peeled and diced
-1 onion diced
-2 celery stalks diced
-5 tablespoons of flour
-2 sprigs of fresh rosemary
-1/2 teaspoon of thyme
-1 1/5 cups of potatoes peeled and diced
-1 1/2 cups of sweet potato peeled and diced
-1 apple peeled and diced
-1 red pepper diced
-4 cups of chicken broth
-3/4 cup of apple cider
-1/3 cup of heavy cream
-1 cup of green peas
Directions
- In a large pot brown the chicken thighs in 1 tablespoon of olive oil and butter, season with salt and pepper and set aside them aside
- In the same pot add 1 tablespoon of olive oil, onion, celery, carrot, and red pepper and cook about 3 minutes or until the onion is soft
- Stir in salt, pepper, thyme and 3 tablespoons of flour and cook for about 1-2 minutes
- Add chicken broth 1 cup at a time stirring
- Add apple cider, potatoes, sweet potatoes, apples, chicken (with the juices from the plate) and rosemary
- Bring to a boil stirring frequently
- Simmer on low for 30 minutes
- Add green peas and cream and simmer for 15 minutes
- Turn off the soup until 15 minutes before serving
- Just before serving bring soup back to a boil, mix 2 tablespoons of flour in a mason jar with 1/4 cup of cold water and shake vigorously. Add slowly to the soup stirring frequently.
I served this Harvest Soup with mini B.L.T.S (bacon, lettuce, and tomato sandwiches) on fresh cheese bread and it was wonderful!
As always, enjoy!
Laila
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