Chicken and Sausage Soup

This soup is speedy, hearty, and very comforting. You can use any kind of link sausage you prefer here, but a smoked sausage adds the best flavor.

Serves: 6Hands-on: 15 minutesTotal: 35 minutesDifficulty: Easy

Serves: 6

Ingredients

  • ½ lb. smoked sausage, cut into ¼" pieces
  • 1 Tbsp. butter
  • 1 medium onion, peeled and chopped
  • 1 stalk celery, chopped
  • 1 medium carrot, peeled and chopped
  • 1 clove garlic, minced
  • ¼ tsp. thyme
  • ¼ tsp. cayenne pepper
  • 2 cups shredded rotisserie chicken
  • 1 can (15 oz.) great northern beans, drained and rinsed
  • 4 cups chicken stock
  • 2 cups water
  • ¼ tsp. pepper

Directions

  • Heat a 6- or 8-quart Dutch oven or soup pot over medium heat. Add the sausage and cook until browned, about 5 minutes. Remove sausage from the pot and set aside. Add the butter and heat until melted and foamy. Sauté onion, celery, and carrot, stirring constantly, until tender, about 8 minutes. Add the garlic, thyme, and cayenne pepper and cook until fragrant, about 30 seconds.
  • Add the sausage back to the pot along with the chicken, white beans, chicken stock, and water and bring to a boil, then reduce the heat to medium-low and simmer for 20 minutes. Season with pepper then serve hot.

Recipe Information

Serves: 6

Ingredients

  • ½ lb. smoked sausage, cut into ¼" pieces
  • 1 Tbsp. butter
  • 1 medium onion, peeled and chopped
  • 1 stalk celery, chopped
  • 1 medium carrot, peeled and chopped
  • 1 clove garlic, minced
  • ¼ tsp. thyme
  • ¼ tsp. cayenne pepper
  • 2 cups shredded rotisserie chicken
  • 1 can (15 oz.) great northern beans, drained and rinsed
  • 4 cups chicken stock
  • 2 cups water
  • ¼ tsp. pepper

Directions

  • Heat a 6- or 8-quart Dutch oven or soup pot over medium heat. Add the sausage and cook until browned, about 5 minutes. Remove sausage from the pot and set aside. Add the butter and heat until melted and foamy. Sauté onion, celery, and carrot, stirring constantly, until tender, about 8 minutes. Add the garlic, thyme, and cayenne pepper and cook until fragrant, about 30 seconds.
  • Add the sausage back to the pot along with the chicken, white beans, chicken stock, and water and bring to a boil, then reduce the heat to medium-low and simmer for 20 minutes. Season with pepper then serve hot.

Nutrition Information

Nutrition Information
Amount per serving
Calories280
Total Fat13g
Saturated Fat6g
Cholesterol80mg
Sodium830mg
Total Carbohydrate15g
Dietary Fiber5g
Sugars3g
Protein27g