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Sausage Chicken Soup Recipe

Sausage Chicken Soup Recipe photo by Taste of Home

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I've been making this satisfying soup for years, but my husband still is thrilled whenever I put it on the table. It's loaded with slices of smoked sausage, chunks of chicken, fresh peppers and hearty potatoes. Spice it up or tone it down with your family's favorite picante sauce. -Helen MacDonald, Lazo, British Columbia

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Sausage Chicken Soup Recipe

Prep/Total Time: 30 min.

Yield: 6 Servings

30 30

Ingredients

3/4 pound boneless skinless chicken breasts
2 medium potatoes, peeled and cut into 1/4-inch cubes
1 can (14-1/2 ounces) chicken broth
1 medium onion, diced
1 medium sweet red pepper, diced
1 medium green pepper, diced
1 garlic clove, minced
3/4 cup picante sauce
3 tablespoons all-purpose flour
3 tablespoons water
1/2 pound smoked sausage, diced
Sliced habanero peppers, optional

Directions

Place chicken in a greased microwave-safe dish. Cover and microwave on high for 3-6 minutes or until a meat thermometer reads 170°, turning every 2 minutes. Cut into cubes; set aside.
Place potatoes and broth in a 2-1/2-qt. microwave-safe bowl. Cover and microwave on high for 3-1/2 minutes. Add the onions, peppers and garlic; cook 3-1/2 minutes longer or until potatoes are tender. Stir in the picante sauce.
In a small bowl, combine flour and water until smooth. Gradually add to potato mixture. Cover and cook on high for 2-3 minutes or until thickened. Add chicken and sausage; cook 1-2 minutes longer or until heated through. Sprinkle with habaneros if desired. Yield: 6 servings.

Editor's Note: This recipe was tested in a 1,100-watt microwave.

Nutritional Facts 1 serving (1 cup) equals 270 calories, 12 g fat (5 g saturated fat), 57 mg cholesterol, 869 mg sodium, 21 g carbohydrate, 2 g fiber, 19 g protein.

Originally published as Sausage Chicken Soup in Quick Cooking May/June 2002, p27

Full-Bodied White Wine

Enjoy this recipe with a full-bodied white wine such as Chardonnay or Viognier.

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Sausage Chicken Soup

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Reviewed on Mar. 12, 2012 by justmbeth

A very hearty and tasty soup. But next time I'd make a few adjustments.

1. Needed way more broth. I added about another 1 1/2 cups, but it wasn't enough.

2. It took longer to cook the potatoes than mentioned. They were cut up very small but had to go 12-15 minutes longer.

3. Because of the needed broth and longer potato cook time, it would be just easy (or maybe easier) to cook on the stovetop.

Reviewed on May. 23, 2010 by lindaurquizu

Everyone loves this soup! Every time I make it, everyone raves about how good it is. I just make cornbread with butter and honey to accompany it. I also add roasted frozen corn at the end to cool it before eating. I used hot Italian sausage, instead of smoked sausage, squeeze it out of the casings, and brown it in a skillet before adding the remaining ingredients to my pressure cooker, in which I cook it 45 minutes. I'm quite certain I use a lot more chicken broth than it calls for. I do not use the flour.