"The trouble with eating Italian food is that five or six days later you're hungry again."--George Miller

Hearty Chicken and Vegetable Stew (winter soup) Recipe

  Tried it? Rate this Recipe:
 

 

This recipe for Hearty Chicken and Vegetable Stew (winter soup), by , is from The Heise Collaboration CookBook, one of the cookbooks created at FamilyCookbookProject.com. We help families or individuals create heirloom cookbook treasures.

Contributor:  
Contributor:  
Amy Heise
Added: Sunday, October 26, 2008

Category:
Category:

Ingredients:  
Ingredients:  
2 tbsp. olive oil
2 tbsp. butter or margarine
1 lb. skinless, boneless chkn. breast (cut into 1 1/2 in. pieces)
1/2 lb mushrooms (trimmed and thick sliced)
3 med. carrots (peeled and cut 1 in. thick)
2 med. leeks (4 oz. each) -(cut into 3/4 pieces)
1 fennel bulb (1 lb.) -(trimmed and cut thin wedges)
3/4 lb red potatoes (cut into 1 in. pieces)
1 bay leaf
1/4 tsp dried tarragon
1/2 cup dry white wine
1 3/4 cups chicken broth
1/4 cup water
1 cup half & half or light cream
3 tbsp. all-purpose flour
1 cup frozen peas, thawed
3/4 tsp. salt

Directions:
Directions:
1. In 5 quart Dutch oven (we just used a big pot!), heat 1 tbsp. olive oil over medium-high heat until hot. Add 1 tbsp. butter; melt. Add chicken and cook until chicken is golden and just loses its pink color. With slotted spoon transfer the chicken to a medium bowl.

2. Add mushrooms to Dutch oven (or pot!) and cook until golden (do not over brown). Transfer mushrooms to bowl with chicken.

3. Add remaining 1 tbsp. olive oil to oven (or pot) until hot. Add remaining 1 tbsp butter; heat until melted. Add carrots, leeks, fennel, potatoes, bay leaf, and tarragon. Cook vegetables, stirring occasionally, until fennel is translucent and leeks are wilted; aprox. 10-15 minutes.

4. Add wine; cook, stirring 2 minutes. Add chicken broth and water; heat to boiling on high heat. Reduce heat to low; cover and simmer until vegetable are tender; about 20 minutes.

5. In cup, mix half & half and flour until smooth. Stir half & half mixture into vegetable mixture; heat to boil. Reduce heat to medium for one minute to thicken slightly. Stir in chicken, mushrooms, peas, and salt. Heat through; discard bay leaf.

ęGood Housekeeping

Number Of Servings:
Number Of Servings:
8 -10
Preparation Time:
Preparation Time:
45 minutes
Personal Notes:
Personal Notes:
IF YOU NEVER HAVE MADE A SOUP....YOU MUST NOW!!
MOM AND I MADE THIS AND THE WHOLE COUNTRY WAS JEALOUS!! YUMMMMMM.

- We were unfamiliar with leeks and fennel bulb, and were a bit nervous (but the pic looked so wonderful). We purchased them at our local Giant Eagle (any farmer market place should have them), since they weren't at our ordinary grocer.
We were never so pleased that we decided to cook this soup, it is the most marvelous soup we have ever tasted.
- If you make this, please email me and let me know if you loved it as much as us!

*You can omit the chicken for a vegetarian soup!

 

 

 

Learn more about the process to create a cookbook -- or
Start your own personal family cookbook right now!  Here's to good eating!

Search for more great recipes here from over 500,000 in our family cookbooks!

 

Bookmark and Share

 

 

347W  

Cookbooks are great for Holiday Gifts, Wedding Gifts, Bridal Shower ideas and Family Reunions!

*Recipes and photos entered into the Family Cookbook Project are provided by the submitting contributors. All rights are retained by the contributor. Please contact us if you believe copyright violations have occurred.


Search for more great recipes here from over 500,000 in our family cookbooks!