New Orleans Chicken and Sausage Soup Recipe
4.2 stars -
based on 8 votes
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Category: |
Category: |
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Ingredients: |
Ingredients: 1 T. vegetable oil
1 lb. smoked sausage, such as andouille or kielbasa, cut into 1/4-inch pieces
2 medium onions, chopped fine
1 red bell pepper, seeded and chopped fine
1 rib celery, chopped fine
6 medium garlic cloves, minced
1 t. dried thyme
1/2 t. cayenne pepper
1/4 cup all-purpose flour
2 quarts low-sodium chicken broth
1 1/2 lbs. boneless, skinless chicken breast, cut into 1/2-inch cubes
1 cup long-grain rice
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Directions: |
Directions:1. 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.
2. 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.
3. 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.) |
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Number Of
Servings: |
Number Of
Servings:8-10 |
Personal
Notes: |
Personal
Notes: America's Test Kitchen is big fans of both jambalaya and chicken soup, so they wanted a New Orleans Chicken and Sausage Soup recipe that uses smoked sausage for that complex jambalaya flavor. They found that this chicken and sausage soup recipe is especially good the day after it’s cooked, when the flavors have had time to mingle.
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