What a bizarre looking picture! Maybe even un-appetizing. But I promise you it's not!
My brother and I made this soup at my parents house so I didn't have my camera. This is a photo from my phone.
But boy, this is a tasty fall soup if you love apples and chicken together!
Chicken and Apple Stew (I think it's more of a soup though...)
2 boneless, skinless chicken breasts, cut into 1 inch cubes
salt and pepper
1/4 cup flour
1/4 cup olive oil
1 medium onion, diced
3 carrots, diced
3 celery stalks, diced
4-6 potatoes, diced
1 bay leaf
1/2 teaspoon thyme
2 apples, peeled and diced
1 1/2 cups apple cider
3 cups chicken broth
Preheat 2 tablespoons of oil in a medium-sized soup pot over medium-high heat. Place chicken cubes in a medium bowl and sprinkle with salt and pepper. Add flour and toss to coat. Add chicken to hot oil and brown for 7-8 minutes until done. Remove from pan on to a plate. Add 2 more tablespoons of oil to the pot. Add the onion, carrots, celery, potatoes, bay leaf, thyme, salt & pepper. Cook vegetables until tender, about 6 minutes. Deglaze the pan with the apple cider, scraping up any brown bits from the pan. Add chicken broth, apples and chicken to pot. Bring to a boil, reduce and simmer for 10 minutes until vegetables are soft and the broth has thickened.
This recipe is adapted from Espresso Yourself, a coffee shop/restaurant in Newport, PA. Not only was my sister a waitress/barista here last summer, I found the business card for Matt 'N Nat Photography, who will be photographing our wedding! This place has great food made with mostly organic ingredients.
My brother thinks that some egg noodles added to the soup would be tasty!
We also added about a cup of water to the soup to make more broth, so that is an option too if you think it's necessary.
Kofta with Yogurt-Tahini Sauce
12 hours ago