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"As I ate the oysters with their strong taste of the sea and their faint metallic taste that the cold white wine washed away, leaving only the sea taste and the succulent texture, and as I drank their cold liquid from each shell and washed it down with the crisp taste of the wine, I lost the empty feeling and began to be happy, and to make plans."--Ernest Hemingway

Soups and Salads, Spicy Chicken Sausage Soup Recipe

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This recipe for Soups and Salads, Spicy Chicken Sausage Soup is from Recipes with Love for Denise and Sean, one of the cookbooks created at FamilyCookbookProject.com. We'll help you start your own personal cookbook! It's easy and fun. Click here to start your own cookbook!
Category:
Category:
Ingredients:  
Ingredients:  
3 Carrots, diced
3 Onions, diced
1 Red Bell Pepper, diced
1/2 lb Mushrooms, quartered
1 lb Frozen Spinach, thawed and drained
4 Cloves Garlic, minced
1 Qt Chicken Stock
1 Qt Beef Stock
3 Tbsp Hot Sauce
1/2 tsp Dried Basil
1/4-1/2 tsp Red Pepper Flakes
1 lb Chicken Thighs
4 Links Chicken Sausage
1/2 lb Ditalini
1/2 Cup Flour
Salt and Pepper, to taste
Directions:
Directions:
Add 1 tsp salt and 1/2 tsp ground pepper to flour. Dredge chicken in flour and brown in large soup pot. Remove to paper towel when cooked through. Add mushrooms to pot. When softened add carrots and cook 4-5 minutes. Add garlic, onions, and peppers to pot. Season with salt and pepper to taste, and cook until tender. Add chicken and beef stocks, using wooden spoon to scrape any brown bits off the bottom of the pot. DO NOT skip this step, it gives great flavor! Bring to boil, and reduce to simmer cooking 20-30 minutes. Cook ditalini as directed on package right in the soup. When pasta is cooked through, remove pot from heat. Stir is defrosted, drained spinach. Serve with a sprinkle of parmesan on top.
Personal Notes:
Personal Notes:
If the soup gets too thick just add water. In fact, any combination of stock and/or water can be used. There are so many flavors going on that using only water will still work wonderfully.

 

 

 

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