A flavourful Chicken and Sausage Soup made without noodles! This comforting bowl of soup combines roasted shredded chicken, chicken sausage and a few hearty vegetables.
Chicken and Sausage Soup
A soup doesn’t always need pasta in it to make it delicious. A few good quality ingredients combined with some aromatics will help any soup sing.
Leftover Roast Chicken
If you follow along, you know how much we love leftover rotisserie chicken. Sometimes we roast two and sometimes we buy two from the grocery store already cooked and ready to eat. A great tip for changing it up a bit is to use leftover roast turkey in this soup.
Chicken Soup Ingredients
You may be surprised to learn uur soup combines only a handful of ingredients creating a flavourful and memorable meal.
Leftover Roast Chicken. Roast your own whole chicken, poach chicken breasts, or buy a cooked roast chicken, set some aside to make this soup.
Chicken Sausage. Pick up a couple of sausage links without all kinds of fillers. We love Spolumbo’s here in Calgary, and buy their sausages regularly.
Aromatics. Fresh peeled carrots and onion plus celery are best in this soup.
Herbs. Try to find fresh, otherwise dried will do.
Stock or Broth. Great if you have homemade otherwise stick to less salt broth so you can add your own salt.
There is nothing quite like a hot, steaming bowl of chicken soup on a cold day, or when you are feeling under the weather.
This soup comes together in less than an hour and is lovely after a day of winter adventures.
Soup recipes we love to make and eat!
- Chicken Tortilla Soup
- Mulligatawny Soup
- Simple Tomato Soup
- Roasted Fennel and Broccoli Soup
- Pizza Soup
If you made this recipe tag Wanda Baker on Instagram and hashtag it #bakersbeans
- 2 300kg chicken sausage links
- 1 cup roasted chicken cut up
- 1 onion diced
- 1 cup carrots diced
- 1 cup celery diced
- 1 tsp thyme
- 8 cups chicken stock
- 2 tbsp fresh parsley
- salt and pepper
- olive oil
- In a saucepan over medium heat add a small glugg of olive oil.
- Remove sausage from casing and drop in to hot pan. Use a potato masher to break up sausage into smaller pieces. Cook until pink is gone.
- Add onions, carrots and celery into pan with sausage. Drop heat to low and cook for 5-10 minutes or until vegetables start to soften slightly. Add in thyme.
- Pour in stock, add chicken and bring soup to a boil. Drop down to a simmer. Sprinkle in a pinch of salt and pepper and parsley.
- Simmer for another 15-20 minutes to ensure vegetables soft.
- Serve with fresh buns or crusty rolls.