Vegetable Chicken and Sausage Soup

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Nutritional Info
  • Servings Per Recipe: 10
  • Amount Per Serving
  • Calories: 142.0
  • Total Fat: 6.9 g
  • Cholesterol: 27.0 mg
  • Sodium: 239.0 mg
  • Total Carbs: 7.8 g
  • Dietary Fiber: 2.5 g
  • Protein: 4.2 g

View full nutritional breakdown of Vegetable Chicken and Sausage Soup calories by ingredient


Introduction

Going through the fridge can make an interesting soup Going through the fridge can make an interesting soup
Number of Servings: 10

Ingredients

    Onions, raw, 2 medium, chopped
    Celery, .5 cup chopped
    Garlic, 3 clove, minced
    Extra Virgin Olive Oil, 1 tbsp
    Hot Italian Sausage, 2 links sliced or crumbled
    Peppers, sweet, red, raw, sliced, 1 cup
    Yellow Peppers (bell peppers), 1 pepper, chopped
    Broccoli, fresh, 1 cup, chopped
    *Baby Kale, 100 gram
    Swiss Chard, 3 cup, chopped
    *Baked Hind Chicken Quarter 2 pieces (meat removed)

Tips

I wasn't sure of nutritional info on sausage so used something that was similar in calories. May add salt or other seasonings. I like to season mine to taste when I eat it with Mrs. Dash. Serving size portions were an estimate when I was making this. YMMV!


Directions

Saute the onions, celery and garlic in the olive oil until cooked in a large pot. Add the sausages and cook a few minutes longer. Fill the pot with water, leaving a couple of inches at the top. Add the peppers and broccoli and bring to a boil. Reduce heat and simmer until the sausages are cooked through. Add the meat from the chicken, the baby kale and the chard. Let simmer for half an hour or as desired to allow the flavors to mingle.

Serving Size: 10