Chicken and Sausage Vegetable Soup


Chicken and Sausage Vegetable Soup

I went to Costco a few days ago and I never leave there without at least one rotisserie chicken.  Let’s face it, Costco has THE best rotisserie chicken!  There is so much meat compared to the ones at the grocery stores.   I can usually get two meals out of one chicken depending on what I make with it.  This time around I knew the weather was going to turn cold so a pot of soup simmering on the stove was dancing in my head.  I decided to make some stock from the chicken bones and carcass as well.  I did’t do anything fancy, just put it all in a pot, covered it with water and simmered it for 2-3 hours.  The stock gives you a great base to work with and then you just start adding from there!  As my pot of soup grew with each ingredient I added, I realized there just wasn’t enough meaty substance for my liking (I had used some of the chicken for another dish). That’s when I decided to add some pre-cooked sausage that I had in the freezer.  This soup turned out so flavorful!  My husband couldn’t stop raving about it. 

 

Ingredients 

  • Stock from rotisserie chicken
  • 2-½ cups rotisserie chicken, cut up
  • 5 organic sweet Italian chicken sausages, sliced (Trader Joe’s)
  • 1½ cups carrots, cubed
  • 1 cup fresh green beans, cut into bite size pieces
  • 1 cup frozen peas
  • 1½ cups cauliflower rice
  • 1 onion, diced
  • 4 cloves garlic, chopped
  • 1 can full-fat coconut milk (reserve 1/2 cup for thickening)
  • 1-2 tablespoons tapioca flour (or arrowroot flour)
  • 1 tablespoon Italian seasoning
  • salt and pepper to taste
  • 2 dashes cayenne pepper (optional)
  • 1 tablespoon olive oil

 

Directions

  1. In a small skillet, sauté onion and garlic in olive oil over medium heat for 4-5 minutes.
  2. In a large dutch oven, add stock, sautéed onions and garlic, carrots, green beans, peas, 1 cup coconut milk and spices.  Cover and let simmer for about 30 minutes.
  3. Add chicken and sausage.  Continue to simmer.
  4. In a small bowl, add ½ cup coconut milk and tapioca flour.  Mix well.
  5. Bring soup to a boil and stir in coconut mixture, continuing to stir for several minutes.
  6. Return to a simmer and add cauliflower rice.
  7. Cover and simmer on low for 5-10 minutes.  Soup will continue to thicken as it sits.

 

Note:  I like a thicker soup so decided to thicken with the tapioca flour.  If you prefer a brothier soup, you could omit this step.

 

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