New Orleans Chicken and Sausage Soup
This inventive recipe combines traditional chicken soup with jambalaya, a New Orleans favorite.
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Ingredients
- 1 tbsp vegetable oil
- 1 lbs smoked sausage such as andouille or kielbasa, cut into 1/4-inch pieces
- 2 onions medium – chopped fine
- 1 red bell pepper seeded and chopped fine
- 1 rib celery chopped fine
- 6 cloves garlic medium – minced
- 1 tsp dried thyme
- ½ tsp cayenne pepper
- ¼ cup all-purpose flour
- 2 quart chicken broth low-sodium
- 1 ½ lbs chicken breast boneless skinless chicken breast, cut into 1/2-inch cubes
- 1 cup long-grain rice
Instructions
- Heat oil in large Dutch oven over medium-high heat. Add sausage and cook until lightly browned, about 8 minutes. With slotted spoon, transfer sausage to paper towel-lined plate.
- Add onions, pepper, and celery to fat in now-empty Dutch oven and cook over medium heat, stirring frequently, until softened, about 8 minutes. Stir in garlic, thyme, and cayenne and cook until fragrant, about 30 seconds. Add flour and stir constantly with wooden spoon until mixture is golden brown, about 10 minutes.
- Whisk in chicken broth and 2 cups water; bring to boil. Add chicken and rice and simmer until rice is tender and chicken is cooked through, about 10 minutes. Add reserved sausage and simmer until soup is slightly thickened, about 5 minutes. Season with salt and pepper. Serve. (Soup can be refrigerated in airtight container for up to 3 days.)
Nutrition
Calories: 438kcalCarbohydrates: 30gProtein: 32gFat: 21gSaturated Fat: 7gPolyunsaturated Fat: 3gMonounsaturated Fat: 9gTrans Fat: 0.2gCholesterol: 95mgSodium: 658mgPotassium: 753mgFiber: 1gSugar: 2gVitamin A: 571IUVitamin C: 23mgVitamin D: 1µgVitamin E: 1mgCalcium: 41mgIron: 2mgZinc: 2mg
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