Chicken and Sausage Vegetable Soup

Serving Size: 12 Preparation Time: 2 hours

For Stock
1 leftover turkey carcass
2 carrots peeled
1 large onion, sliced in half
1 large celery stalk
1 bay leaf
1 teaspoon black peppercorns
5 parsley stalks or stems (optional)
1 sprig thyme

1 zucchini squash, cut into thin rounds
1 yellow squash, cut into rounds
2 cups broccoli floweret’s, small
1 1/2 cups green beans. sliced into 1 inch pieces
1 cup button mushrooms sliced
1 teaspoon garlic minced
1 Tablespoon Italian seasoning (or fresh rosemary and thyme)

1. Place the first 7 ingredients in a large stock pot and cover completely with cold water. Bring to a boil and reduce heat immediately to bring to a slow simmer. Don’t stir pot much.
2. Simmer for 1 1/2 hours. Strain stock. Reserve carrots and meat on carcass and chop in to a medium dice. Place stock carrots and meat back into stock pot.
3. In a large sauté pan, place the olive oil and saute mushrooms on medium high heat until they begin to get some color. Add in garlic and Italian seasoning into pan and cook into vegetable for 3 minutes on medium low heat.
4. Bring stock pot back to a low boil. Add sausage, green beans and broccoli back to the pot and cook of 5 minutes. Add sauteed vegetables into pan. Season with salt and fresh ground pepper. (Note: Don’t be surprised how much salt you add).

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