Flip’s Spiced Chicken Sausage Soup

I came back from a business trip with a box of tissues, cough drops, and a sore throat that wouldn’t pass.  By day 4 I developed a hacking cough so I eventually gave in and went to the doctor.  Well, there I was, 2 ear infections and bronchitis and my other half had just left for New Zealand for 2 weeks.  I was miserable.  After a hot shower and a little dusting off, I decided to end my pity party and headed to the store for some key ingredients.

With all my congestion I wasn’t able to taste anything.  I know, my worst nightmare.  So, the traditional chicken noodle soup was going to need a little kick.  I made a twist on the original with a little heat and some Italian sausage.  It’s as if gumbo and chicken noodle soup had a child.  On day 1 I wasn’t really able to taste it, but it did have a great combination of textures from soft vegetables and tender meatballs swimming in a warm, silky broth.  I figured I’d let it stew overnight before adjusting the spice, in hopes my taste buds would make a quick recovery.  Thanks to some antibiotics, prescription strength cough syrup and decongestants, I woke the next morning to the fragrant bouquet of rosemary and Italian sausage seeping through the house.  Ok, I’ll admit it, I had it for breakfast.  I just couldn’t resist!!  The hint of spice and cumin, mixed with the expected aroma of thyme, rosemary and soft tender chicken was a welcome home.  By the end of day 2 I feel like a new person.  It has everything I needed in one bowl to fight back, who can ask for more than that?

I packed up my weeks worth of lunches, and as long as I stop sneaking into the refrigerator for another bowl it should last me until Tuesday.

Ingredients

Stock

• 4lb. raw chicken
• 1 onion, roughly chopped
• 2 stalks celery, roughly chopped
• 1 large carrot, roughly chopped
• 4 cloves garlic, smashed
• 2 bay leaves
• 1 tbsp. cumin
• 1 tbsp. thyme
• 3 sprigs fresh rosemary
• 1 tbsp. salt
• 1 tbsp. peppercorns
• 1 bullion cube
• 1 gallon cold water (enough to cover the chicken and all the contents)

Soup

• Homemade stock (above)
• Chicken from stock, shredded
• 2 tsp. cayenne
• 2 tsp. cumin
• 1 tbsp. paprika
• 1 tsp. olive oil
• 1 large onion, diced
• 2 cloves garlic, finely diced
• 3 stalks celery, diced
• 3 large carrots, chopped
• 2 handfuls baby potatoes, quartered
• 5 Italian sausages, casing removed
• 1 bullion cube
• 2 tbsp. tomato paste
• 1 tsp. ground pepper
• Salt to taste
• Cilantro for garnish
• Parmesan cheese for garnish

Method

1. Wash raw chicken with cold water and remove giblets
2. Place in large stockpot and add onion, celery, garlic, bay leaves, cumin, thyme, rosemary, salt, peppercorns, and bullion cube.  Don’t worry about chopping anything nicely, this is just to flavor the stock and it will all be strained out when the stock is ready.
3. Fill pot with water until chicken and all contents are fully covered
4. Place on stove on high and bring to a boil
5. Once boiling, bring heat to low and simmer for 2-2½  hours.  The longer to simmer the better the flavor.  You can always make the stock the night before and let it sit overnight in the fridge.  Then you can strain it in the morning and you’re ready to make your soup.
6. Remove chicken and strain stock
7. Place stock back on stove and turn off heat.  Let sit for 10 minutes and then skim some of the extra oil off the top.  No need to go crazy, just skim some of the extra.
8. Let the chicken cool about 15 minutes. Carefully remove and discard skin and bones and shred chicken with a fork.
9. Sprinkle shredded chicken with cumin, paprika, and cayenne pepper.  Mix spices into chicken and return to stockpot.
10. In a  sauté pan, cook onions and garlic in a tbsp. of olive oil.  Sauté on medium~high until slightly golden (about 7 mins).
11. Add onions and garlic to stock along with celery, carrots, and potatoes.
12. Use the same sauté pan for the sausage.  Remove sausage from casing and drop small bite size balls into pan and cook until slightly golden.
13. Remove sausage from heat and add directly into stock.
14. Add bullion cube and tomato paste, stir and let simmer.
15. Let soup simmer on medium~low for 1 hour, taste and add salt/pepper if necessary.
16. Serve and sprinkle with cilantro and Parmesan cheese.

I ran out of Parmesan so decided to try it with a little French feta crumbled on top.  Let me say, it’s worth trying!  The salty bite was perfectly balanced with the warm spice of the soup.