Hearty Chicken And Sausage Soup |
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Prep Time: 0 Minutes Cook Time: 90 Minutes |
Ready In: 90 Minutes Servings: 10 |
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Mrs. Chard's Almanac Cookbook: Hollyhocks & Radishes. Do not add salt until the dish is assembled. The bouillon, stuffing and sausage are salty and very little extra is needed to enhance the flavor. Great to use after Thanksgiving. Read more . You can use your leftover turkey and homemade dressing. Ingredients:
3-4 pounds chicken, bone in |
5 cubes chicken bouillon |
2 bay leaves |
freshly ground pepper to taste |
water |
3 onions, chopped |
4 stalks celery, chopped |
3 tablespoons butter |
1 tablespoon oil |
12 ounces pork sausage links, sliced 3/4-inch thick (i used lean turkey sausage) |
6 ounces packaged stuffing mix |
4 tablespoons sage |
1 tablespoon basil |
1 cup grated parmesan cheese |
1/2 cup water (i used 1 1/2 cups water because it was a little dry) |
1 teaspoon celery seed |
1/2 crumbled rosemary leaves |
chopped parsley to taste |
Directions:
1. Directions for first 5 ingredients:
2. Place first 5 ingredients in a large pot with just enough water to cover chicken. Cover pot and simmer until chicken is quite tender, about 1 to 1 1/2 hours.
3. Directions for next 10 ingredients:
4. Preheat oven to 300 degrees.
5. In the meantime, in a heavy, 10-inch skillet, saute onions and celery in butter and oil until onions are soft. Remove with a slotted spoon to a large bowl. Brown sausage in same skillet, and transfer to bowl. Add stuffing mix, sage, basil, cheese, and water to bowl. Place in a buttered, 9x13-inch pan or baking dish. Cover and bake 1 1/2 hours.
6. Directions for last 3 remaining ingredients:
7. After chicken has cooked, strain broth into another pot. Remove meat from bones, and cut into bite-size pieces. Add to broth along with celery seed, rosemary, and chopped parsley. When stuffing mixture has finished baking stir into the pot of chicken. Check seasoning and serve piping hot.
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