Summer Soup with Chicken & Andouille

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Nutritional Info
  • Servings Per Recipe: 8
  • Amount Per Serving
  • Calories: 170.0
  • Total Fat: 7.5 g
  • Cholesterol: 39.7 mg
  • Sodium: 852.0 mg
  • Total Carbs: 11.0 g
  • Dietary Fiber: 2.1 g
  • Protein: 11.4 g

View full nutritional breakdown of Summer Soup with Chicken & Andouille calories by ingredient
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Number of Servings: 8


    1/2 medium onion, chopped
    1 clove garlic, minced
    2 medium celery stalks, chopped
    2 small yellow or red bell pepper, chopped
    1 1/2 cups each chopped yellow squash and zucchini
    1 cup frozen corn kernels
    1 14 oz. can diced tomatoes
    32 oz. chicken broth
    6 oz. cooked diced chicken breast
    8 oz. andouille sausage, sliced
    Salt, pepper, cayenne, dried basil, dried oregano, garlic powder, ground coriander seed and other spices as desired, to taste


Serve immediately. Garnish with shredded Parmesan or other cheese and serve with garlic toast.


In large stock pot, warm 1 T olive oil over medium high heat; add onion, garlic, celery, and bell pepper; add generous amount of salt and saute until translucent. Add the corn kernels, canned tomatoes and broth along with 2 or 3 cans of water for desired "brothiness." Stir well, then add the chicken and andouille along with the remaining seasonings. Taste and adjust as needed. Bring to a boil, stirring occasionally. Lower heat and simmer approx 30 minutes.

Serving Size: makes 8 2-cup servings

Number of Servings: 8

Recipe submitted by SparkPeople user PSWAP57.

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