This was a soup recipe I found and fidgeted with to give it my own twist. It turned out awesome! It’s easy to prepare and is perfect for cold nights. Give it a try and let me know how yours turns out.
2 teaspoons olive oil
12 oz. package chicken sausage, cut into bite-sized pieces (I used the Premium Publix brand Artichoke & Parmesan chicken sausage)
1 Tablespoon butter
I onion, chopped
3 cloves garlic, minced
3 celery stalks, chopped
5 carrots, peeled & chopped
3.5 oz. shiitake mushrooms, thinly sliced
8 oz. baby Bella mushrooms, thinly sliced
1/2 teaspoon salt
Freshly ground pepper, to taste
1/2 teaspoon dried thyme
1/4 cup all-purpose flour
4 cups chicken stock (I used homemade chicken broth I had saved in the freezer, but store bought will work. I recommend Trader Joe’s Organic Low-Sodium chicken broth or lower sodium College Inn. Whatever brand you use, make sure it is reduced sodium.)
1 bay leaf
1/2 cup half & half
Heat olive oil in large Dutch oven over medium heat. Add chicken sausage and stir and cook until golden brown, about 3-4 minutes; remove from pot and set aside.
Melt 1 Tablespoon butter in same pot. Add in onions. Let cook for 2 minutes. Stir in garlic, celery, carrots, & mushrooms. Season with salt and pepper, and thyme. Cook until veggies are tender, about 8-10 minutes.
Stir in flour and cook for 1-2 minutes until lightly browned. Stir in chicken broth, bay leaf, and chicken sausage. Reduce heat to simmer and cook, stirring occasionally until slightly thickened, about 5-10 minutes. Stir in half & half and let heat through for a few minutes. Enjoy!
Nutrition Information: Calories: 226 Fat: 13 g Saturated Fat: 4.7 g Sodium: 843 mg Carbohydrates: 13 g Fiber: 2 g Sugars: 3.5 g Protein: 17 g
I served ours with a slice of Publix bakery whole wheat bread with a little butter and Parmesan that I toasted up under the broiler at 400 degrees for a couple minutes.