Fall is here! Yet another season of beauty at the Jersey Shore! A great way to enjoy an autumn meal and boost the immune system for the colder weather that lies ahead is my Magical Roasted Chicken Vegetable Soup. It has been said that this soup cures ailments both physical and emotional. A truly delicious comfort food with amazing healing qualities. Pair this with my Autumn Apple Salad and some crusty bread and you have an amazing Fall dinner the whole family will enjoy! Look for the video to these recipes on our Youtube Channel,Shore Prime Properties. Bon appettit!
Magical Roasted Chicken Vegetable Soup
Makes about a gallon of soup
- 1 package celery hearts, chopped
- 1 sweet Mayan onion, diced
- 1 lb. carrots, sliced
- 2 shallots, diced
- 1 head of garlic,each clove sliced
- 8 golden potatoes, cubed
- 1 large (family pack) chicken thighs (bone in)
- chicken broth (I use 8 tsps. Better than Bouillion)
- 1 1/2 Tbsp. dried rosemary
- 1 1/2 Tbsp. dried thyme
- 1 1/2 Tbsp. dried sage
- 1 gallon spring water
- 3 Tbsps. Extra Virgin Olive Oil
- Himalayan sea salt, to taste
- ground black pepper, to taste
Preheat oven to 365 degrees. Place chicken thighs on an oiled or lined baking sheet. Drizzle with 2 Tbsps. of olive oil then season with 1/2 Tbsps. of the rosemary, thyme and sage. Sprinkle with one of the sliced shallots and add salt and pepper to taste. Roast chicken for one hour. Enjoy the aroma that fills your home!
While the chicken is in the oven, peel, slice, dice and chop your veggies (onion, garlic, shallots, celery, carrots, potatoes). In a large stock pot put 1 Tbsp. of olive oil and spread around the bottom of the pot. Allow the oil to heat on a medium flame for a few minutes. Once hot, add the onion, garlic, shallots and the rest of the rosemary, thyme and sage. Cook for about 3 minutes stirring them around so as not to burn the garlic. Add in the celery and carrots. Stir occasionally for another 4-5 minutes until the root vegetables are soft.
When chicken is out of the oven, cut the meat off of the bone, saving the skin, bones and natural chicken broth in the bottom of the baking sheet. Add cut chicken, chicken bones, skin, potatoes and natural chicken broth to the stock pot with the vegetables. Season with more salt and pepper and give it a good stir.
Add as much of the spring water as will fit into the pot and allow some room at the top for boiling to occur without spilling over. Cover the pot and bring the soup to a boil. Once bubbling, add the chicken stock and thoroughly mix into the soup. When the potatoes are soft, the soup is ready! Remember to pull out the skin and bones before serving. Serve with Autumn Apple Salad (recipe below).
Autumn Apple Salad
- 1 bag chopped hearts of romaine
- 1 bag of baby spinach
- 2 honey crisp apples, chopped
- 1/2 red onion, diced
- 1 small package of sunflower seeds
- 1 package of pumpkin seeds
- 1 package of slivered almonds
- 1 package of walnuts
- 1 package of dried cranberries
- Cornbread croutons
- 1 bottle of Apple Dressing (I used Panera Fuji Apple Dressing)
In a large salad bowl, mix half of the romaine with half of the spinach leaves. Toss in apples, onion, sunflower and pumpkin seeds, almonds, walnuts and cranberries. Drizzle dressing lightly and toss the salad. Top with cornbread croutons and enjoy! Best served with Magical Roasted Chicken Soup and toasted crusted bread. Yum!