We finally turned on our heater today. After a gorgeous, mild fall — chilly weather has now arrived.
So to warm up today, decided to make a soup with all of these apples we still have around. I was in the mood for something easy and comforting, so ended up trying this easy recipe from Eating Well. It called for parsnips, but I was feeling lazy (and warm with the heat!) and didn’t want to make a chilly trip to the store. So ended up substituting in some yummy potatoes I had on hand.
Unfortunately my fresh rosemary was also gone (can’t wait for those little rosemary Christmas trees to show up in the stores!), so I was more than happy to sub in what I consider to be the other best kitchen invention “since sliced bread”….powdered rosemary! I discovered this awhile back at Penzey’s, and LOVE using it. No little twigs in my bites of soup. :)
Anyway, sure enough, the soup/stew was completely delicious. A basic chicken soup with some hearty potatoes mixed in, highlighted by the sweet cooked apples, which also made the broth taste unbelievable. Definitely a yummy sweet + savory meal — my kind of comfort food!
A delicious and easy chicken soup, highlighted with apples and rosemary! You will love this Autumn Chicken Stew recipe!
2 Tbsp. olive oil, divided
1 lb. chicken breasts or tenders, diced into bite-sized pieces
1 large onion
2 lbs. of potatoes (I used Yukon gold), diced to the size of the chicken
1 cup chopped carrots
3 sprigs of fresh rosemary (1 tsp dried, or 1/2 tsp. powdered)
1/2 tsp. salt
1/4 tsp freshly ground black pepper
4 cups reduced-sodium chicken broth
2 Granny Smith apples, peeled, cored, and chopped
2 tsp. cider vinegar
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.
I love your pictures – so professional! Definitely adding this to the list of stews to make this fall. A good, traditional beef stew is always a favorite around here. So glad you had extra apples on hand this week!
i’ve been loving tomato basil soup lately… ooooh yummmmy. husband will not eat it though on account of the tomatoes. :) he would definitely eat this one! on the list to make!! (along with everything else posted this week :))
Yum! Your soup looks amazing!
Yum! Your stew looks amazing!
We have what we call Granny Soup in our house. You basically stew a chicken, take the stock and add some tomatoes (hopefully ones we canned ourselves), then empty the freezer of all the bits and pieces of leftover veggies, some potatoes and onion. Add some of the chicken back in and let it cook some more to blend the flavors. Great with cornbread, freezes well and reheats well.
We had to turn our heat on yesterday too. I got spoiled by those gorgeous warm days last weekend and I wasn’t ready for it to turn cold.
This stew sounds really hearty and satisfying, and I happen to have a lot of people to feed tonight before trick or treating. This is definitely going on my menu, but I’m probably going to have to sub something for the rosemary. Those little twiggy bites are such a turn-off for me. I’m thinking of thyme or maybe tarragon. What do you think? And I’m definitely going to look for powdered rosemary!! Thanks for the heads up!
My normal favorite is lentil, but I’m getting bored of that. I’ll have to give this a try at tomorrow night’s Halloween buffet – 3 crockpots of soup, loaves of fresh bread and a fire in the firepit makes greeting trick or treaters in the cold sooooo much better!
I’d have to make it without the carrots for anyone in my house (besides me) to eat it! Looks really yummy …
I love mulligatawny (which uses apples, too), but my favorite is this recipe from Cooking Light. I have to make it at least once every winter.
Tomato soup is my favorite in the fall!
wow your pictures are incredible and your recipes sound amazing….thanks!
ahhhhhhh! i’m so excited to try this!!!
I love my mom’s chili. perfect for chilly nights.
Can’t wait to make butternut squash soup
This is the recipe I’ve been looking for! I have chicken stock in the freezer that’s begging to be used.
I’ll have to remember to make this next ‘soup day’
Certainly trying this one tomorrow!!
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Great recipe, I substitue sweet potatoes for white potatoes. YUMMY!
I’m a long time soup maker of all kinds. I’ve made chicken stew/soups so many times I can do it in my sleep. However I’m always in the prowl for new recipes and yours intrigued me. I’ve never added an apple,or Rosemary to my chicken soup but know that I’ve done it I will always do it.
This is a fabulous receipt,quick and easy and fills the house with a lovely aroma. I have 3 grandkids and one of them loves Grandmas cooking,especially my soups. He even takes it in a thermos for lunch at school,not many kids would do that.
Thanks for a great recipe,I will follow your site for sure!!
Thank you or sharing with us, we’re so glad you enjoy the recipe! :)