Foryoueats: Creole Chicken And Sausage Soup

Ingredients

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6

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

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.

Creole Chicken And Sausage Soup

Ingredients

Instructions

Nutrition Facts

Creole Chicken And Sausage Soup

Ingredients

Instructions

Nutrition Facts Nutrition facts are based on 1 serving. If servings is not specified, 6 is assumed for the total recipe.

Nutrition Facts