Tis the Season. For colds and flu. Always amazes me how one can get sick and the other one can miss it entirely. It was a day where one of the minions was under the weather. When this happens I always make a big batch of chicken soup. Sometimes with noodles. Sometimes with rice. This soup had sausage.
The last time I was in the store I picked up a couple fresh links of Spolumbo’s Chicken & Apple Sausage. I had the intention of making a soup or stew with it one day and this was going to be the day. Just so happens we had leftover roasted chicken in the fridge and so the union was meant to be. Rummaged around for some chicken soup vegetables, grabbed some broth and a Chicken & Sausage Soup was born. I always use some form of broth in my soup since it adds so much flavour.
Everyone loved it and it didn’t take very long to make. It was so comforting to have a bowl of hot steaming soup on a cold Calgary day and a pimped up version of chicken soup. Here are the particulars.
- 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.