Mediterranean Chicken and Sausage Soup |
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Prep Time: 0 Minutes Cook Time: 0 Minutes |
Ready In: 0 Minutes Servings: 1 |
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This is a great Mediterranean soup base for Spring and Early Summer. Seasoning can be adjusted to fit a specific cuisine, such as saffron, paprika and parsley for Spanish, or oregano, parsley, garlic and chile flake for Italian, etc. It is very low carb and very high protein from the fortified broth. Try a variety of cuisines' seasoning profiles such as Provencale, Moroccan, Greek, Turkish, or any other Mediterranean country or region. Just look up their typical seasonings and add them. Ingredients:
2 quarts chicken broth |
5 lb chicken |
1 lb sausage, chicken |
1 cup peas |
1 cup carrots, diced |
1 cup red bell pepper, diced |
2 large onions, diced |
1 fennel bulb, diced |
3 tbsp olive oil |
Directions:
1. Simmer the chicken in the chicken broth until nearly falling off the bone.
2. Add sausage links and simmer until done.
3. Strain, reserving the broth.
4. Remove the skin, bones and connective tissue from the chicken meat and shred.
5. Cool the sausage, slice and reserve.
6. Heat the olive oil over medium heat in a large soup pot
7. Sweat all of the vegetables except the peas until tender.
8. Add the chicken broth and simmer for 20 minutes.
9. Add chicken meat, sliced sausage and peas and simmer until warmed through.
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