Creole Chicken And Sausage Soup

Name: Creole Chicken And Sausage Soup
Yield: 6
Ingredients: 3 1/2 pounds chicken; 1 onion, cut into chunks; Celery leaves; 1 teaspoon salt; 6 to 8 cups water or broth, reserved broth from cooking the chicken, plus more if needed; for soup-; 6 strips bacon, diced; 1 pound smoked andouille sausage, or other smoked sausage, sliced into 1/4-inch rounds; 1 1/2 cups onion, chopped; 2 pepper green bell peppers, chopped; 2 celery ribs, chopped; 3 clove garlic, finely minced; 3 tomatoes, peeled and chopped, or 1 (14.5-ounce) can diced tomatoes; 15 ounces tomato puree; 1 1/2 cups corn kernels, thawed; 1 1/2 cups okra, thawed and sliced, if frozen; 1 teaspoon dried leaf thyme; Instructions:; Combine chicken, the onion chunks, celery leaves, and salt in a Dutch oven or large kettle; add water to cover. Bring to a boil; cover, reduce the heat to low and simmer about 45 minutes or until chicken is tender.; Remove chicken from the pot, reserving 5 cups of the chicken broth; discard onion and celery leaves.; Remove chicken from bones; cut into bite-sized pieces. Set aside.; Cook bacon and sausage in a large Dutch oven over medium heat until bacon is crisp. Remove bacon and sausage, reserving 1 tablespoon drippings in Dutch oven. Crumble bacon; set bacon and sausage aside.; Add onion, pepper, celery, and garlic to Dutch oven; cook over medium heat, stirring constantly, until vegetables are tender.; Add chicken, bacon, sausage, reserved broth (should be approximately 5 cups), tomatoes, and remaining ingredients. Bring mixture to a boil; reduce heat and simmer, uncovered, 1 1/2 hours.

Soup

Chicken

@wraywrancher

Ingredients

3 1/2 pounds chicken

1 onion, cut into chunks

6 to 8 cups water or broth, reserved broth from cooking the chicken, plus more if needed

6 strips bacon, diced

1 pound smoked andouille sausage, or other smoked sausage, sliced into 1/4-inch rounds

1 1/2 cups onion, chopped

2 pepper green bell peppers, chopped

2 celery ribs, chopped

3 clove garlic, finely minced

3 tomatoes, peeled and chopped, or 1 (14.5-ounce) can diced tomatoes

15 ounces tomato puree

1 1/2 cups corn kernels, thawed

1 1/2 cups okra, thawed and sliced, if frozen

1 teaspoon dried leaf thyme

Combine chicken, the onion chunks, celery leaves, and salt in a Dutch oven or large kettle; add water to cover. Bring to a boil; cover, reduce the heat to low and simmer about 45 minutes or until chicken is tender.

Remove chicken from the pot, reserving 5 cups of the chicken broth; discard onion and celery leaves.

Remove chicken from bones; cut into bite-sized pieces. Set aside.

Cook bacon and sausage in a large Dutch oven over medium heat until bacon is crisp. Remove bacon and sausage, reserving 1 tablespoon drippings in Dutch oven. Crumble bacon; set bacon and sausage aside.

Add onion, pepper, celery, and garlic to Dutch oven; cook over medium heat, stirring constantly, until vegetables are tender.

Add chicken, bacon, sausage, reserved broth (should be approximately 5 cups), tomatoes, and remaining ingredients. Bring mixture to a boil; reduce heat and simmer, uncovered, 1 1/2 hours.

Nutrition Facts

Calories

966kcal

48%
Fat

62g

95%
Saturated Fat

21g

105%
Carbohydrates

24g

8%
Fiber

4g

16%
Sugar

7g

14%
Protein

71g

142%
Cholesterol

252mg

84%
Sodium

986mg

41%

Percent Daily Values are based on a 2,000 calorie diet.

Creole Chicken And Sausage Soup

Ingredients

Instructions

Steps

Nutrition Facts

Comments

Creole Chicken And Sausage Soup

Ingredients

Instructions

Steps

Nutrition Facts Nutrition facts are based on 1 serving. If servings is not specified, 4 is assumed for the total recipe.

Comments

Nutrition Facts