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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
This recipe is:
Contest Winning
Quick
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
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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.
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