Delicious Chicken Soup for Cool Fall Nights

Creamy Chicken Soup with Autumn Vegetables 1 3648x2736Dear Readers,
No, I have not forgotten about you! I have been writing, re-writing, testing and re-testing recipes for my new book, Soup Nights! The first half of the manuscript was due last Thursday at 5 PM. I hit the “send” button at 4:45! I have a breather now until the next half is due on November 15th, so I wanted to share with all of you a favorite recipe from the batch I just sent off. It’s for delicious Creamy Chicken Soup with Autumn Vegetables.

This is comfort food at its best, perfect to serve as the cool days of fall arrive. Like most cream of chicken soups, it is thickened with a little flour, but the similarities end there. An unexpected addition of fresh autumn produce, including diced butternut squash, sliced Brussels sprouts, and Baby Bella mushrooms enhance this special version, while some half and half enriches it.

For the 2 cups of diced chicken called for, you can use leftover roast chicken. Since I am always in a rush, I rely on a good quality purchased rotisserie bird, a big time saver. If you have extra roast turkey, it would be equally good in this soup.

Add a salad such as Oak Leaf and Apple Salad with Honey Cider Dressing, some warm crusty bread, and scoops of vanilla or ginger ice cream along with your favorite cookies for a delicious soup night meal!

 

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Creamy Chicken Soup with Autumn Vegetables

Creamy Chicken Soup with Autumn Vegetables

4 1/2 tbsp unsalted butter
2 tbsp canola oil
1 1/2 cups diced butternut squash, cut into 1/2-in cubes (see market note)
4 oz small Brussels sprouts, ends cut off, cut lengthwise into 1/4-in-thick slices
4 oz small brown (Baby Bella) mushrooms, cut into 1/4-in-thick slices
1/2 cup thinly sliced leeks
2 1/2 tbsp flour
3 cups chicken broth plus extra if needed
1 1/2 cups Half-and-Half
1 1/2 tsp crushed dried rosemary (see market note)
Kosher salt
Freshly ground black pepper
2 cups cooked, cubed chicken cut into 1/2-in dice (see cooking tip)
Fresh rosemary sprigs, for garnish (optional)

1. in a large, heavy pot set over medium heat, heat 2 tbsp of the butter and the canola oil. Add the butternut squash and Brussels sprouts and sauté, stirring frequently, 3 minutes. Next, add the mushrooms, and stir and cook the mixture 3 minutes more. Add the leeks 1/2 teaspoon salt, and several grinds of black pepper. Continue to cook, stirring often, until vegetables are lightly browned and just tender, 2 minutes or more. Remove the vegetables and set aside.

2. To the same pot add the remaining 2 1/2 tablespoons butter and when melted, stir in the flour. Cook, stirring constantly, about 2 minutes. Add the, broth, Half-and-Half, 1 1/2 tsp rosemary, 1/2 teaspoon salt, and 1/8 tsp freshly ground black pepper, and whisk until the mixture comes to a good simmer and thickens slightly, 4 minutes or more.

3. Return the vegetables to the pot and also add the chicken. Cook until the chicken and vegetables are heated through, 3 to 4 minutes. If needed, season the soup with salt and pepper. (The soup can be prepared 1 day ahead; cool, cover, and refrigerate. Reheat over medium heat stirring often. If the soup is too thick, thin with extra stock.)

Serves 4 to 5

Market Notes:

Some stores sell butternut squash already peeled and seeded. Some stores sell butternut squash peeled, seeded, and packaged. If you can find it this way, it’s a big time saver.

Also, use crushed dried rosemary, rather than whole dried rosemary leaves that you crush yourself. It  can be found in the spice section of most supermarkets. McCormick’s is a readily-available brand.

Cooking tip: Leftover rotisserie chicken or leftover roast turkey work well in this recipe.

Adapted from Soup Nights by Betty Rosbottom, Rizzoli (Fall 2016)

10 thoughts on “Delicious Chicken Soup for Cool Fall Nights

  1. It’s a typical fall day here in the Georgia mountains. And the rain and cool temps today prompted making your chicken soup recipe. Delicious!!!! Thank you.

  2. Betty, you must have known I had some chicken in the fridge waiting for your delicious looking recipe. It’s on the agenda for tonight with some crusty bread from my bread machine. Your soups are always wonderful.

  3. Oh My Goodness, I made this soup tonight and Larry claims it’s going to be made again for company. I used whole milk instead of half and half but the flavors were wonderful. Can’t wait for the new soup book.

  4. Attended a Soupalooza today at Magnetic Springs Cafe in Magnetic springs ,Ohio featuring recipes from your SOUP NIGHTS new cookbook. Delicious!

    • Thank you so much for your comment. I am thrilled to know that the Magnetic Springs Cafe featured recipes from Soup Nights and so glad you liked them!! Place thank the chefs for me if you see them again.

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