Chicken Apple Sausage Kale And Rice Soup Recipes

CHEATER'S CHICKEN AND RICE SOUP WITH LEMON AND KALE

Steps:

• Combine the broth, lemon zest and juice, the 2 teaspoons salt, the turmeric and 1/2 teaspoon pepper in a 6-quart Dutch oven or stock pot. Bring to a simmer over medium heat, stirring occasionally.
• Reduce the heat to low and add the chicken, carrots and rice. Cover and simmer until the rice is tender, 18 to 20 minutes. Add the kale and chopped dill. Cook just until the kale has wilted, 1 to 2 minutes. Taste for seasoning.
• Ladle the soup into shallow bowls and garnish each with a few dill sprigs and more black pepper.

KALE AND SAUSAGE SOUP

Steps:

• Melt butter in a stockpot over medium-low heat. Whisk in flour and stir until the mixture becomes paste-like and light golden brown, about 3 minutes. Gradually whisk chicken broth and water into the roux, and bring to a simmer over medium heat. Add onion, garlic, thyme, bay leaves, and sage; cook until the mixture has thickened onions are tender, 10 to 15 minutes.
• Meanwhile, heat a large nonstick skillet over medium-high heat. Cook and stir sausage in the hot skillet until browned and crumbly, 5 to 7 minutes. Transfer sausage to a paper towel-lined plate to remove excess grease.
• Add sausage, potatoes, kale, and mushrooms to the stockpot. Simmer until potatoes are tender, about 45 minutes. Add half-and-half and season with salt and pepper.

CHICKEN APPLE SAUSAGE, KALE, AND RICE SOUP

Steps:

• fincely dice the onion, carrot, celery, and garlic cloves. I actually put all of these veggies minus the celery in my Vitamix on the #4 variable setting (check the manual for further instructions) and it makes quick work of them. I cut the celery by hand though.
• Meanwhile, heat the oil in a soup pot over medium high heat.
• Add the veggies to the oil and stir. Cook until veggies are softened.
• Add herbs de provence, stir. Turn the heat down if necessary to prevent the veggies from over cooking.
• Dice the sausage. I use precooked sausage. If yours is raw, you will need to cook it first (I think.I haven't made it with raw sausage). I cut the sausage lengthwise into 8 strips and then cut across to make a small dice. Add to the veggies and cook for a few minutes -- allowing the juices in the sausage to come out and permeate the mix.
• Add 4-5 cups of chicken broth. I added a whole container of the boxed broth. Bring to a boil.
• While waiting for the soup to boil, take the stalk out of the kale leaves and chop the leaves into small bits. Add to the boiling soup. Add the rice. Cover and simmer for another 15-20 minutes. Add salt and pepper to taste.

SAUSAGE, KALE, AND FLAGEOLET CASSOULET

Steps:

• If you're using dried beans, soak the flageolets overnight in cold water, then drain, cover with fresh water and cook until tender but still holding their shape. This will take anything from 1-2 hours.
• Heat the oil in a deep, heavy-based casserole dish and fry the sausage pieces until golden brown.
• Add the garlic and rosemary, then turn down the heat and stir in the onions.
• Cover with a lid and cook gently for 15 minutes until the onions are soft and gently browning, giving the occasional stir.
• Pour in the chicken stock, add the cooked, drained beans, and season.
• Bring to a relaxed simmer and cook for around 20 minutes, skimming as necessary.
• Stir in the cream and kale and mix well, then simmer for 10 minutes with a lid on and another 10 minutes without.
• Adjust the seasoning and finish with the chopped parsley.

FALL CHICKEN-APPLE SAUSAGE SKILLET

Steps:

• Heat oil in a large, deep skillet over medium-high heat. Add sausage slices and cook until browned, about 5 minutes. Remove sausage and set aside.
• Add sweet potatoes and half the water to the skillet; boil for 5 minutes. Stir in the sausage, apples, remaining water, sugar, and cinnamon. Season with salt and pepper; reduce heat to medium. Cover and cook, stirring occasionally, until potatoes are soft, 10 to 15 minutes. Serve hot.