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Delicious Chicken Soup for Cool Fall Nights

Posted By brosbottom On October 19, 2015 @ 9:28 am In Food News | 10 Comments

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)

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