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Harvest Soup

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

  • Difficulty: Easy
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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

  1. 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
  2. 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
  3. Stir in salt, pepper, thyme and 3 tablespoons of flour and cook for about  1-2 minutes
  4. Add chicken broth 1 cup at a time stirring
  5. Add apple cider, potatoes, sweet potatoes, apples, chicken (with the juices from the plate) and rosemary
  6. Bring to a boil stirring frequently
  7. Simmer on low for 30 minutes
  8. Add green peas and cream and simmer for 15 minutes
  9. Turn off the soup until 15 minutes before serving
  10. 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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