Friday Lunch Recipes
On the first Friday of every month, our very own Chandra T volunteers her time to prepare meals for the Freeport Community Services “First Friday Free Lunch Program.” Her meals are so delicious, that we often receive requests for her recipes. Please enjoy!
Chicken & Sausage Soup
Chicken & Sausage Soup Recipe – You know how I feel about soup. Soup is the best. Soup for life (and wallet). The recipe below will feed 6-8, and will take about 1 1/2 hours start to finish.
Ingredients
- 2 tablespoons olive oil or butter (any pot lubricant is fine)
- 2 stalks celery, sliced
- 2 large carrots, sliced
- 1 medium bunch kale, roughly chopped (or spinach, or omit if you don’t have any)
- 1 large sweet onion, or yellow onion, coarsely chopped
- 1 lb chicken, cut into bite-sized pieces (thighs, breasts, it doesn’t matter. Just be sure to remove the skin and trim any excess fat)
- 1 lb hot or sweet Italian sausage, casings removed (use your favorite sausage, slice it if fully cooked)
- 2 cloves garlic, minced (measure with your heart)
- 2 tablespoons Italian Seasoning (or to taste)
- 6 cups chicken broth (or beef, or vegetable, it’ll be fine)
- 2 cans diced tomatoes, undrained (or not if you don’t want tomatoes)
- 3 to 4 medium potatoes, peeled, cut into cubes (you could use white beans or red kidney beans if you’re out of potatoes or can’t be bothered with more peeling and dicing)
- Salt and pepper, to taste
Method
Prep all your ingredients. This is going to make your soup come together so much faster.
Add your cooking oil or butter to a large pot or Dutch oven and heat over medium high heat. Add your chicken and sauté until cooked through (about 8-10 minutes depending on how big your pieces are. No pink chicken!) Once cooked, remove the chicken and set it aside.
Add your sausage to the pot with the heat still on medium high and cook through. If using pre-cooked sausage, sauté until desired color is reached. Remove the sausage using a slotted spoon to a plate and reserve the fat.
Reduce the burner to medium heat and add your onions, carrots, and celery to the pot with the reserved fat (fat is flavor!). Sauté until softened and slightly translucent (about 5-7 minutes). Add the garlic and sauté for another minute.
Add your cooked chicken and sausage back into the pot with the vegetables. Add your potatoes and cans of tomatoes (juice included). Add in your Italian seasoning.
Add whatever broth you’re using. Make sure all the ingredients are covered with the broth, add water if needed. Cover the pot and bring the soup to a simmer. Cook on medium – medium-low heat for 20-30 minutes, stirring occasionally, or until the potatoes are cooked through and soft.
Once the potatoes are cooked, add in your chopped kale or spinach. Stir through and simmer another 5 minutes. Taste your soup and add your salt and pepper. Always adjust your seasonings to your preference, don’t let anyone tell you what to do.
Serve with your carb of choice (rolls, bread and butter, cornbread, garlic bread, etc.)
Notes: As always, use what you have on hand. Shop your pantry and get creative!
Season with your heart. You don’t have to use Italian seasoning; go Cajun, try a sprinkle of curry powder. Go wild.
Have fun and enjoy the soup!