I enjoy the fall time of year. The cool days, wearing fluffy sweaters, sitting by the crackling fire, and sipping hot apple cider are just some of the reasons I love this time of year. But I do think my favorite thing to do during this time of year is to make a big pot of soup. I love soup and honestly I eat it year round, but something about it during fall just makes it even better. Maybe because my family won’t complain if I serve them a hot bowl of soup on a cool fall day.
Over the years, I have acquired several soup recipes, but when I first started making soup, I didn’t follow a recipe per say but more of a way my mom taught me. Which is mostly how I cook because that is how my momma and granny both cooked. Of course when my daughter, mom, and I compiled a family cookbook several years ago, I quickly learned the importance of writing recipes for the favorite dishes I made for family.
Back to the Soups
Over the years, I have made adjustments to both the potato soup and chicken soup I make. This recipe is a combination of my classic chicken soup and my aunts turkey gumbo recipe.
Since my soup recipes make at least a gallon, one hack I use when a recipe calls for noodles/rice is to add the noodles/rice to each serving rather than in the soup pot, otherwise I end up with very plump, mushy noodles and no broth.
Let me know what you think of the recipe.
Chicken Soup with Sausage
- 3 Chicken thighs
- 1/4 cup chopped onion
- 3 carrots sliced
- 1 1/2 cups frozen green beans
- 6-8 cups of water
- 1 tsp salt
- 1/2 tsp pepper
- 1 garlic clove, minced
- 1 bay leaf
- 3 Tbsp butter
- 1/4 cup flour
- 4 oz cooked sausage
- prepared noodles or rice
- Add chicken thighs, carrots, onions, garlic, bay leaf, green beans and salt into stock pot with 6 cups of water.
- Cover and bring pot to a rolling boil. Lower heat to med/low. Simmer covered for 1 hour, add more water as level decreases.
- Simmer 30 more minutes while preparing sausage.
- Crumble sausage, sprinkle with 1/2 -1 tsp of red pepper flakes, and cook until done. Set aside.
- Using tongs, remove chicken, bones, and skin from broth.
- Let chicken cool slightly and prepare roux.
- In a saucepan over medium heat, melt butter. Add flour and pepper and mix thoroughly. Cook for 1-2 minutes. Stir in 1 cup chicken broth from stockpot until smooth, cook until slightly thickened.
- Add roux to the stockpot, stir until combined.
- Add chicken and sausage and bring to boil.
- Cover and Simmer for 15-20.
- Serve over noodles or rice and fresh parsley.
Hack This Recipe
1. Use hot sausage in place of sausage and red pepper flakes.
2. Use 1 cup of precut carrots instead of whole carrots
2. To make the recipe quick and easy, use prepared chicken broth and 2 cups of rotisserie chicken, 14.5 oz can green beans and 1/2 cup matchstick carrots instead of whole carrots.
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