We had another dip in temperature to the 50's this past week. I know some people here in the Phoenix valley think that is just way too cold and are about sick of this chillier weather that we have been having this winter. I, however, could not love it more! Every time I check the 7 day forecast on my phone and see that it is still in the 60's, my heart does a tiny leap of happiness. I am not ready for the rise in temps that will be coming to us in the next few months. I shouldn't be living in fear of the heat, but I do. Anyhow, if it is in the 50's, I will undoubtedly be making soup (I'm sure there are many of you in much colder climates rolling your eyes right now that I am calling the 50's soup/winter weather... sorry). This was the soup of choice this past week and it was incredibly delicious. It was hearty, filling and so so flavorful. This was my first foray into the world of stew preparation (unless you count heating up a can of Campbell's beef stew...which I used to do...a whole lot), and it turned out wonderfully! It was also the first time I have had a stew that didn't have beef in it, and the change was really nice.
This soup might seem like a big task because of the vegetable roasting step, however, I made this in the afternoon while my little girl napped, and then I just put it in the fridge until dinner time. I pulled it out, heated on medium-high for about 10 minutes and it was good to go and so perfect... until we were interrupted by a realtor at our door asking if he could show our for-sale home to some clients. I had to pull my kid's bowls out from under them and dump it back in the soup pot. But again, 30 minutes later, when I had to heat it for the 3rd time, it was still perfect! So this definitely falls in the make-ahead category. This is totally going into our tried-and-true soup folder. It is a perfect dinner for a cold night!
Chicken Stew with Balsamic Roasted Vegetables
*Though the recipe says to use 3 chicken breasts and 3 thighs, feel free to use whatever chicken you have on hand or feel like using. The original recipe called for 6 breasts, but recommended using 1/2 and 1/2 to make it more economical. I love thighs so that is what I went for and I loved that each bite was a little bit different. If you want to use all thighs, or all breasts, go for it...I think it would be great any way.
4 cups unpeeled, cubed red potatoes (3/4-inch cubes)
2 cups whole baby carrots
1 cup coarsely chopped red onion
2 Tablespoon balsamic vinegar
1 Tablespoon Olive Oil
1 teaspoon minced garlic
1-1/2 teaspoon dried thyme, divided
1-1/2 teaspoon dried rosemary, divided
1 teaspoon dried tarragon
1/2 teaspoon salt
1/2 teaspoon black pepper
1 cup sliced fresh green beans
3 boneless skinless chicken breasts (1 pound), cut into 1 inch cubes
3 boneless skinless chicken thighs (1 pound), cut into 1 inch cubes
3-1/2 to 4 cups reduced-sodium chicken broth, divided
2 Tablespoon cornstarch
Preheat oven to 425 degrees. Spray a large roasting pan with cooking spray. Add potatoes, carrots, onion, vinegar, oil, garlic, 1 teaspoon thyme, 1 teaspoon rosemary, tarragon, salt and pepper. Mix well. Roast, uncovered for 15 minutes. Stir vegetables and roast for another 15 minutes. Add green beans, and roast for 10 more minutes.
Meanwhile, pour 1/2 cup chicken broth into a large soup pot. Add remaining 1/2 teaspoon thyme and 1/2 teaspoon rosemary. Bring to a boil. Add chicken pieces and reduce heat to medium-high. Cook uncovered, until chicken is cooked through, about 12 minutes. Add roasted vegetables to chicken and broth. Stir in 2-1/2 to 3 cups chicken broth (depending on how much liquid you want. I will add more broth next time to make it soupier). In a small bowl, combine cornstarch with 1/2 cup broth and stir until lump free. Add cornstarch mixture to chicken and vegetables. Cook until stew is bubbly and has thickened, about 3 minutes.
Recipe Source: Adapted from Taste of Home
I am linking this tasty soup up to these link parties!