Right then I thought to myself, I want to make an autumn stew or soup of sorts. Trying to stay away from Red Meat and pork as much as possible. So I got it in my head to make an Harvest Chicken Soup. Basically, Chicken soup with no noodles and ton of veggies that are in season. I did not go get a recipe. I made my own one up. DAMN, its good too.
Here it is...
Ingredients
1 to 2 Rotisserie Chickens from your local store, unless you want to spend time heating up the
house doing it your self.
1 Butternut Squash - Peeled, Seeded, and then diced into 1 inch cubes (This is just fun)
2 Russet Potatoes - Peeled, washed, and diced. (The fun flipping continues!!)
1/2 lb. Green Beans - Tipped and Cut
1 Package Asparagus - Trimmer and Chopped
2 Small Yellow Squash - Washed and Cubed. (You want the ones that are mostly meat and
not many seeds. this way the flesh is firmer in the soup, DOI!)
2 Small Zucchini - Washed and Cubed (The same as the squash. As narrow as possible so
there are not too many seeds)
3 Stalked of Celery - Topped and Cut at a diagonal (Just makes em look fancified)
1 Large Onion - Small Diced
6-7 Cloves of Garlic - Minced (I know it is a lot so if you are not a garlic lover then you can
take it down a notch, but I am telling you it is good this way)
1 Tablespoon each Thyme, Sage, Poultry Seasoning
2 Tablespoons Butter
Salt and Pepper to taste
Water
1/4 Cup Flour - Optional
Directions
First thing first. Strip the meat off of the chicken carcass. Put the meat in a bowl and the bones, fat, and skin in the Dutch Oven with about 2 quarts of water. Turn that water on with the de-fleshed chicken carcass and let us make some Homemade broth. You see, the skin has all that flavor from being cooked via Rotisserie. That flavor will be quite noticeable in your meal. Boil this for about 1 hour. Then you need to strain to get the skin fat and bones out of your broth. Add water if needed. You will just have to keep watch and make sure you continue to have enough water to cover all the goodies in the pot
Return the broth to the heat adding in the Potatoes, Butternut Squash, Green Beans, Chicken Meat and all of the spices. Cook this about 10-15 minutes and check to see if the Potatoes and the Butternut Squash are tender yet. While these items are cooking, in a Cast Iron Skillet, add the butter to the pan on Medium heat. Once the butter is starting to foam, add in the onions and the garlic. Start to sweat them. You can, if you like, cook these for about 30 minutes to make caramelized onions, or cook about 10 minutes. Taste and see if the Salt is fine. If not add some and also add pepper to taste.
Once the Potatoes are getting tender (and the onions are sweating) you can now add in the Celery, Yellow Squash, Zucchini, & Asparagus. Immediately, look over at the onions and garlic in that skillet. You should start to get some yummy browning going on. IF YOU WANT A STEW - then you need to add about 1/4 cup of flour, a little at a time. Using a fork stir the onions and garlic while adding the flour. You are going to be coating the onions and garlic with this flour and thusly cooking the raw flour taste out. Continue letting this cook in the skillet for 1-2 minutes. Then you will add this to the soup. This will thicken the soup into a stew.
Now it is done and take it of the heat. You do not want to overcook the veggies. Check it again and make sure the salt and pepper are enough for you. If you notice, I didn't add a lot of salt here. You want the natural flavors to come through and salt a little at the end. Not to much. A little salt goes a long way. Below are two picture of the Soup-Stew.
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