My beloved season, Summer, has come to an end and Fall has officially arrived. I wish I had gone to the beach more, but there’s always next year! Now, it’s time for Fall to grace us as leaves begin to change into breathtaking colors. There will be a bit of a cool crisp climate but still enjoy some warmth. Pumpkins! Oh, pumpkins on a lot of doorsteps. But most of all, I’ll be eating warm and comforting delicious pies. Oh, I love pie! But this post is not about pie, it’s about soup. Haha! 🙂 It’s also the season for savory and creamy soups; full of goodness to the body and soul.
One of my favorite soups is, of course, homemade chicken soup. A few weeks back I made some for my family. I usually make chicken soup about twice a month year round. Although, this time, I felt like making it different. I thought, “what if I put cream in my chicken soup?!” I took out my candy apple red dutch oven and placed her gently on the stove and began to create. This pot has been good to me. Everyone needs one. Seriously. I added this and that, doing everything with patience and much care, the soup was exactly what I wanted to accomplish. My family couldn’t get enough of it! Try it this week as a welcome to fall and embrace the beautiful changes everywhere.
Happy Fall, y’all!
1 yellow onion
2 carrots, chopped
2 celery stalks, chopped
3 tbs. unsalted butter
1/2 tsp. salt
1/2 tsp. black pepper, freshly ground
1/2 tsp. thyme
5 cups of water
1 garlic clove, pressed
2 chicken breasts, boneless, skinless
1 cup broccoli, chopped
8 oz. heavy cream
1/4 tsp. nutmeg, ground
1/8 tsp. salt
In a Dutch oven or stock pot melt butter over medium heat. Add carrots, celery, and half of the yellow onion. Season with salt, black pepper, and thyme. Sauté all the vegetables and cover with lid; allow to cook for 5 minutes or until onions are translucent. (*do not allow for onions to caramalized.*)
Add water and bring to a light boil. Give all ingredients a stir. Add garlic and stir once more. Add chicken breasts along with the other half of the yellow onion. Cook for about 30 minutes.
Take chicken out and cut into cubes. Place chicken back into the pot and add broccoli, heavy cream, nutmeg, and 1/8 tsp. salt. Allow to simmer on low heat for 15 minutes. Do a taste check and adjust, if needed. Cover with lid and allow to sit for 10 minutes off heat. Serve in a bread bowl, or in a soup bowl with crackers and enjoy!