CHICKEN SAUSAGE SOUP

Jan 21 2022, 12:01 pm in

 

CHICKEN SAUSAGE SOUP

This is a bit spicy. The Datil pepper juice is optional. The sausage will still give it a kick. Spicy is good to warm you up and for a cold.

I always have the boxed broth in my food hoard supplies as broth is in many recipes I like.  Also, chicken and the sausage in usually in the freezer.

I like the sausage because it can be added to, or served with, many dishes for a quick meal.

I like this soup with plenty of noodles and not so much broth.  

 

INGRIDENTS

One link Savoie’s Cajun Hickory Smoked Andouille Sausage sliced.

1/3 of a chicken breast cut into mouth size pieces.

A box and a half of chicken broth.

A couple handfuls of flat wide noodles.  I prefer Mrs. Millers. (I order direct from them) They are thick, hold up well and taste yummy.  I like plenty of noodles.

1/3 c finely chopped celery

1/3 c finely chopped onion

½ carrot finely chopped

1 clove garlic

A Bay leaf

¼ teaspoon thyme

4 drops Datil pepper juice or something like Tabasco Pepper or Texas Pete juice     

½ teaspoon pepper.

Salt to taste.

COOKING DIRECTIONS

Put broth into large sauce pan. Add onion, celery, carrot, garlic and seasonings. Bring to boil then reduce heat to a simmer.

Cook noodles in a separate pan. When half cooked, drain and add noodles to the broth along with the chicken and sausage. Cook another 15 minutes.

I get 5 large servings of soup from this. Leftovers keep well or they can be frozen.

Leftover portions can be converted to creamy soup with milk and heavy cream.     

Let me know how yours turned out.

                                                       Rita       

 

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