Chicken Soup with Apples & Vegetables

A refined chicken soup where tart Granny Smith apples are simmered right into the broth alongside leek, carrot, and parsnip. The apples add a subtle sweetness and acidity that plays off the earthy root vegetables and savory chicken in a way that’s unexpected and completely satisfying.

The soup gets its silky body from a classic roux technique. Butter, leek, carrot, and parsnip are sauteed slowly without browning, then flour gets stirred in and cooked for a full five minutes to eliminate that raw starchy taste. The mixture is stirred vigorously into the hot broth, creating a smooth, lightly thickened base.

The apples and diced chicken go in last and simmer just 10 minutes. You want the apples tender but still holding their shape, with a slight firmness that gives each spoonful texture.

Chef Tips

• Saute the vegetables slowly without letting them color. Browning adds a different flavor profile and changes the soup’s character.
• Cook the flour for the full 5 minutes while stirring. This cooks out the raw taste and gives the soup a smooth, not pasty, consistency.
• Use Granny Smith apples specifically. Their tartness is what makes the sweet-savory contrast work. Sweet apples would make this cloying.

Variations

• Stir in a splash of cream at the end for a richer, more velvety soup.
• Add a pinch of curry powder to the roux for a curried apple-chicken soup.
• Swap parsnip for turnip or celery root for a different root vegetable flavor.