Spicy Gluten-Free Chicken Sausage Soup

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- Linda Lyzenga 

April showers bring May flowers. As this old adage proves true, I’ll bet there’s a rainy day forecasted in your near future. Sounds like the perfect prescription for a cozy time in the kitchen making a pot of spicy gluten free chicken sausage soup. With a little planning, once you have the ingredients on hand, the medley of additives comes together nicely.  In just a little over one hour you’ll have a nice, hearty, robust blend that will satisfy in more ways than one.

Make your trip to the grocer part of the experience in making this recipe.

With list in hand, take your time in the produce section. Wander around and look – really look at the bounty that your produce manager has carefully arranged. Notice the colors and textures of the root vegetables. Indulge yourself in the earthy smells. Make your selections from the abundance and thank the produce manager for what he so faithfully provides as you make your way to the check out.

Back home, you are now ready to enjoy the process and preparation of this delicious jumble.

Rinse the parsley. Shake out the water and snip off about a half cup or so of those curly leaves. Chop them as finely as you like and set them aside. You’ll add these later.

Now, pour one quart of the chicken stock to into a large stock pot and bring it to a simmer. As the stock heats up, scrub the carrots and red skin potatoes. Quarter the potatoes and cut up the carrots into similar sized chunks so as to assure that these veggies cook uniformly. 

Slice and dice the crisp celery to your liking. Prep the cabbage wedge to your preference. Slice the leek into thin little coins. Notice that exquisite design. Smell the pungent garlicky aroma. Chop up how ever much onion you care to add. 

Pause here and take in the beauty before you. Carefully slip all the veggies into the stock pot and bring all this goodness to a boil. Turn down the heat and let these veggies simmer for about a half hour. 

Enjoy your cozy time in the kitchen while the pot simmers and finish the final prep.

Cut each sausage link into three or four chunks and toss them into a food processor.  Gently pulse the meat until rustic bite sized pieces are rendered. 

Drain and rinse the Kidney beans. 

Dice the tomatoes (or, if you’re cutting corners, open the can of tomatoes.) 

While you chop up the fresh basil enjoy that fragrant goodness.

When the veggies in the stock pot are tender, take a potato masher and gently break them up – as you did with the sausage – into rustic bite-sized pieces.

At this point, add the remaining ingredients – sausage, kidney beans, tomatoes, basil, and parsley - plus the 2nd quart of organic chicken stock. 

Raise the heat until the mixture comes to a simmer and give it another half hour on the back burner. Stir occasionally. 

Clean up the kitchen. Be grateful. Take pleasure in the homey aroma of this fragrant offering.

Ladle up the generous medley and serve it with love.

(recipe below)

Rinse 1 small bunch of parsley (shake off the water) and chop the parsley.

( I do this as a first step simply because it seems to take the most time.)

Bring 1 quart organic chicken stock to a simmer in a large stock pot 

while vegetables are prepped.

Slip the larger prepped veggies into the simmering stock.

Simmer for one half hour. 

Meanwhile continue prepping the remaining list of ingredients….

Cut the sausage links into 3 or 4 pieces and toss them into a food processor. Gently pulse the meat until rustic bite sized pieces are rendered. 

Get the tomatoes and kidney beans ready.

Chop the basil.

When the veggies in the stock pot have simmered for a half hour, mash them with a potato masher - gently breaking them up – as you did the sausage,  into rustic bite-sized pieces. 

Now add the remaining ingredients – this includes the remaining 1 quart of organic chicken stock and the parsley.

Bring the mixture back to a nice simmer and continue simmering for another half hour. Serve.

2 quarts organic chicken stock

4 organic carrots – scrubbed and cut into chunks

6 medium sized organic red skin potatoes – scrubbed and quartered

4 stalks celery – diced

2 inch wedge of cabbage – sliced or diced – however you prefer

1 leek - sliced

1 onion – diced

1# gluten free spicy chicken sausage – cut into chunks and then gently pulsed in 

      the food   processor until rustic bite sized pieces are rendered.

2 organic tomatoes – chopped (or 1 can of chopped tomatoes)

1 can kidney beans, drained and rinsed

1 tsp. fresh basil, chopped

1 small bunch of parsley - chopped

 

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Linda is passionate about wholeness and healing and finds her sweet spot in the role of Spiritual Director.
Married with two adult daughters, who have flown the coup – far from Western Michigan where they grew up, she’s home alone with her husband of 39 years. 

Though a life long learner, Linda never had opportunity to pursue her Associate Degree until within the last year. She hopes to graduate before her husband retires next year and they take off – visiting their kids and exploring the country in their RV. Meanwhile, she enjoys yoga, baking, reading, hiking, and writing. 

You can read more from Linda here: honeygirlsblogspot.blogspot.com