Best 5 Autumn Essentials Rustic Chicken Soupstew Recipes

As the autumn breeze whispers through the trees and paints the leaves in vibrant hues, it's time to embrace the warmth and comfort of rustic chicken soupstew. This hearty dish, brimming with the essence of fall, is a symphony of flavors that promises to awaken your taste buds and nourish your soul. Whether you're seeking a cozy meal to share with loved ones or simply craving a comforting bowl of goodness, this article will guide you through the culinary artistry of creating the perfect autumn essential rustic chicken soupstew. So, gather your ingredients, fire up your stove, and let's embark on a journey of culinary delight.

Let's cook with our recipes!

AUTUMN CHICKEN

Autumn Chicken image

Chicken breasts browned and simmered in a very berry sauce. Here is a great substitute for a full course holiday dinner. It can also be a comforting dish to serve on a cold winter night. Easy to make, low in fat and just plain scrumptious!! Serve with wild and basmati rice and seasonal steamed vegetables.

Provided by Iron Chef Suzi-Q

Categories Meat and Poultry Recipes Chicken Chicken Breast Recipes Skillet

Time 40m

Yield 4

Number Of Ingredients 9

Ingredients

1 tablespoon peanut oil
1 tablespoon vegetable oil
4 skinless, boneless chicken breast halves
1 cup fresh or frozen unsweetened cranberries
1 cup fresh or frozen unsweetened blueberries
1 tablespoon lemon juice
¼ cup water
1 teaspoon white sugar
½ teaspoon cornstarch

Steps:

Heat oil in a large skillet over medium high heat. Brown chicken on both sides and remove from skillet. Reserve.
To skillet add cranberries, blueberries, lemon juice, water, sugar and cornstarch. Mix together and bring to a boil, then reduce heat to medium low, stirring constantly.
Return chicken to skillet and simmer, covered, for 20 minutes. Remove cover, stir again and continue simmering until thick, adding salt to taste.

Nutrition Facts : Calories 227.6 calories, Carbohydrate 9.8 g, Cholesterol 68.4 mg, Fat 8.4 g, Fiber 2 g, Protein 27.6 g, SaturatedFat 1.5 g, Sodium 77.6 mg, Sugar 5.7 g

OLD-FASHIONED CHICKEN STEW

Old-Fashioned Chicken Stew image

Provided by Ree Drummond : Food Network

Categories main-dish

Time 1h15m

Yield 4 to 6 servings

Number Of Ingredients 13

Ingredients

One 4-pound chicken, legs, thighs and breasts (no wings) cut into 8 pieces, backbone discarded (or 1 cut-up chicken)
Kosher salt and freshly ground black pepper
Vegetable oil, as needed
2 stalks celery, finely chopped
1 medium onion, finely chopped
2 tablespoons all-purpose flour
4 cups low-sodium chicken stock
2 medium parsnips, peeled and cut into 1-inch chunks
2 medium carrots, peeled and cut into 1-inch chunks
1 medium turnip, peeled and cut into 1-inch chunks
1 medium rutabaga, peeled and cut into 1-inch chunks
1 cup heavy cream
1 tablespoon chopped fresh curly parsley, plus additional leaves, for garnish

Steps:

Season the chicken pieces with salt and pepper. Heat 2 tablespoons oil in a Dutch oven over medium-high heat. Brown the chicken, working in batches and adding more oil as needed, 3 to 5 minutes per batch; set aside.
Add the celery and onion and cook until beginning to soften, about 3 minutes. Sprinkle over the flour and stir, cooking a minute or so. Pour in the stock, season with salt and pepper and add the parsnips, carrots, turnip and rutabaga. Add the chicken back, bring to a boil and reduce to a simmer. Cover and cook until the vegetables are tender and the chicken is cooked through, about 45 minutes.
Stir in the heavy cream and parsley. Taste and adjust the seasoning with salt and pepper. Serve garnished with parsley leaves.

GOOD OLD FASHIONED CHICKEN SOUP/STEW

Good Old Fashioned Chicken Soup/Stew image

There isn't anything more comforting on a snowy winter day than a bowl of homemade chicken soup. Don't let the list of ingredients turn you away. This is an extremely easy and flavourful soup to make. The soup is thicker the second day because of the added noodles. This also freezes extremely well.

Provided by Diana 2

Categories Chicken

Time 3h30m

Yield 8-10 serving(s)

Number Of Ingredients 19

Ingredients

1 onion, quartered
2 celery ribs
2 carrots
4 garlic cloves
1 bay leaf
2 lbs skinless chicken pieces, skin and visible fat removed
10 -12 cups cold water
10 cups chicken broth
2 potatoes, quartered and sliced
2 carrots, sliced
1 stalk celery, sliced
1 small onion, chopped
2 garlic cloves, minced
1 1/2 teaspoons salt
1/2 teaspoon black pepper
2 cups chicken, that you've pulled from the bones
2 tablespoons chicken bouillon, liquid Bovril
1 1/2 cups frozen mixed vegetables
1 1/2 cups thin egg noodles

Steps:

In a large dutch oven or stock pot, add onion, celery, carrots, garlic and bay leaf. Place chicken on top, and add water. (If your pot will only hold 10 cups of water at first, the remaining water can be added later, as some of it will evaporate.) Cover and bring to a boil. Reduce heat to low, and simmer for 1-1/2 hours.
Using a slotted spoon, remove chicken to a plate to cool. Strain the broth, and discard the vegetables.
At this point, the broth may be cooled and frozen for later use, or you may continue on with the recipe. This is an excellent time to remove any remaining fat from the broth.
Remove the meat from the bones, cut and set aside.
Return the broth to a clean pot. Bring to a boil and add the potatoes, carrots, celery, onion, garlic, salt and pepper. Cover and simmer for 1/2 hour.
Add the chicken, bouillon, frozen vegetables, and noodles. Simmer for 20 minutes.

GOLDEN CHICKEN AND AUTUMN VEGETABLES

Golden Chicken and Autumn Vegetables image

Savory herbal flavors of rosemary and thyme infuse Swanson® Stock, succulent chicken and tender vegetables in this delectable version of a classic French homey favorite.

Provided by Campbell's Kitchen

Categories Trusted Brands: Recipes and Tips Swanson®

Time 40m

Yield 4

Number Of Ingredients 9

Ingredients

1 tablespoon vegetable oil
4 breast half, bone and skin removed (blank)s skinless, boneless chicken breast halves
1 cup Swanson® Chicken Stock
2 tablespoons minced garlic
½ teaspoon dried rosemary leaves, crushed
½ teaspoon dried thyme leaves, crushed
¼ teaspoon ground black pepper
2 large large sweet potatoes, cut into 1/2-inch pieces
2 cups fresh or frozen whole green beans

Steps:

Heat the oil in a 12-inch skillet over medium-high heat. Add the chicken and cook for 10 minutes or until it's well browned on both sides. Remove the chicken from the skillet.
Stir the stock, garlic, rosemary, thyme, black pepper, potatoes and green beans in the skillet and heat to a boil. Cook for 5 minutes.
Reduce the heat to low. Return the chicken to the skillet. Cover and cook for 10 minutes or until the chicken is cooked through and the potatoes are tender. Season as desired.

Nutrition Facts : Calories 385.3 calories, Carbohydrate 51.5 g, Cholesterol 67.2 mg, Fat 6.5 g, Fiber 8.9 g, Protein 30.4 g, SaturatedFat 1.4 g, Sodium 315 mg, Sugar 10.6 g

AUTUMN CHICKEN STEW

Autumn Chicken Stew image

I adapted this recipe from one that appeared in BBC Good Food magazine and loved the rich, earthy flavours it produced. The original inspiration for this dish apparently comes from Tunisia and it certainly reminded me of some African stews I have had. The changes I made were to use butternut squash instead of pumpkin, fresh ginger instead of ground and two cans of tomatoes instead of one. I also used my chili olive oil, which is stored in a jar with hot chillis to give it some bite, but if you don't have any spicy oils to use, you could add in a bit of chili powder, cayenne pepper or some harissa. This is a very adaptable recipe so have fun playing with it.

Provided by Sackville

Categories Stew

Time 55m

Yield 4 serving(s)

Number Of Ingredients 12

Ingredients

500 g pumpkin or 500 g butternut squash
4 tablespoons chilli-flavoured olive oil
1 large onion, chopped
2 inches fresh ginger, freshly grated or 1 teaspoon ground ginger
1 teaspoon ground cinnamon
4 boneless skinless chicken breasts, chopped into bite-sized pieces
2 (400 g) cans chopped tomatoes
2 -4 teaspoons brown sugar
1 (400 g) can chickpeas, drained and rinsed
3 tablespoons fresh coriander, chopped
1 teaspoon cornstarch, mixed well with (optional)
4 tablespoons water (optional)

Steps:

Peel the pumpkin or squash.
Remove the seeds and any fibrous bits and then cut into bite-sized pieces.
In a large bowl, heat the oil and fry the onion for 3-4 minutes.
Stir in the cinnamon and, if using the ground ginger, stir that in too.
If you are using fresh, it will be added later.
Cook for a couple more minutes and then add in the chicken.
Fry until the chicken is browned slightly on all sides.
Add the tomatoes and sugar.
Season to taste with salt and pepper if you like, although I don't feel the dish needs any, and then add the chickpeas and pumpkin.
Make sure the dish is evenly mixed and then cover and simmer for about 30 minutes or until the pumpkin is tender.
If you are using fresh ginger, add it in about half way through this process.
Once the pumpkin is cooked, depending on how runny you like your stew, you may want to thicken it up with a bit of cornstarch and water.
Just mix the two together and stir in the stew and leave for a couple minutes to thicken.
Stir in the chopped coriander just before serving.

Nutrition Facts : Calories 466.9, Fat 18.3, SaturatedFat 2.8, Cholesterol 75.5, Sodium 449.9, Carbohydrate 44.8, Fiber 8.4, Sugar 10.8, Protein 33.5

Tips:

Use a variety of vegetables. This will give your soup or stew a more complex flavor and texture. Some good options include carrots, celery, onions, potatoes, and turnips.
Don't be afraid to experiment with different herbs and spices. A few well-chosen herbs and spices can really elevate the flavor of your soup or stew. Some good options include thyme, rosemary, sage, oregano, basil, garlic, and pepper.
Cook your soup or stew low and slow. This will allow the flavors to develop and meld together. Aim for a simmer, not a boil.
Use a good quality stock. The stock is the foundation of your soup or stew, so it's important to use a good one. If you can, make your own stock using bones, vegetables, and herbs. If you don't have time to make your own stock, you can use a store-bought stock. Just be sure to choose one that is low in sodium.
Don't overcook your vegetables. You want them to be tender, but not mushy. If you're not sure how long to cook your vegetables, start with a shorter time and then add more time as needed.

Conclusion:

Soups and stews are a great way to warm up on a cold day. They're also a great way to use up leftover vegetables and meat. With a little planning, you can make a delicious and hearty soup or stew that the whole family will enjoy. So next time you're looking for a comforting and satisfying meal, give one of these recipes a try.