• backwoodsgoods

Recipes: Rustic Roasted Soup

Updated: Oct 31, 2019

Fall in love with soup season over and over again with this thick and hearty stew. This recipe is layered with Fall flavors and highlights seasonal vegetables. Subtle hints of curry and maple will leave you craving more. Constructing this is simple but a little time consuming so save it for a rainy day - it will be worth the wait!

This is a 4 part recipe. Taking the time to divide ingredients help to layer and enhance the flavors. First we will set the chicken up in a crock pot, follow that up with seasoning and roasting veggies and then we will combine the soup once everything is ready!



PART 1 - Chicken

4 chicken leg quarters, skin on

1 large apple, peeled and sliced

1/2 yellow onion, quartered

4 cups low sodium chicken broth

10 sprigs fresh thyme

4 cloves garlic, minced

1 tsp pepper

1 tsp salt


1. Rub chicken with salt, pepper and garlic then place into a crock pot

2. Cover with Thyme, apples and onions

3. Pour in chicken broth

4. Cook on low heat for about 4 hours




Preheat oven to 400 degrees - the vegetables will go in during the last hour of cooking






PART 2 - Carrots

10 carrots

2 tbsp olive oil

1 tsp curry powder

1/2 tsp salt

1/2 tsp pepper


1. Peel carrots and remove the stems

2. Slice into rounds

3. Toss carrots with oil and seasonings

4. Set aside in a large baking dish







Multi-color carrots give this stew a rustic and earthy look but plain orange work just the same


PART 3 - Squash

3 sweet dumpling squash

1/4 cup dark maple syrup

2 tbsp butter

1 tsp salt

1tsp pepper


1. Peel and cube the squash

2. Toss squash with maple syrup, salt & pepper

3. Place into a large baking dish and dot with pieces of butter


Once the oven is preheated and the chicken has 1 hour remaining - roast all of the vegetables

PART 4 - ASSEMBLE THE SOUP!

1. Chicken will be fork tender and falling off of the bones when it is ready. Transfer from the crock pot to a cutting board then remove the skin and chop into chunks.

2. Skim fat from any left over liquid, remove the pieces of thyme, apple and onion.

3. Pour liquid into a large pot then add in the chicken and roasted veggies.

4. Cover everything with a little more chicken broth if there is not enough liquid left over

5. Simmer on low heat for about 10 more minutes

6. Serve and enjoy!

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