Tuesday, September 29, 2009
Leftover Maven: Chicken, Sausage and Kale Soup
Since I'm eating healthy these days, what better thing to have for dinner than soup?
It's great to have a leftover rotisserie chicken carcass with meat. You can throw it in some chicken broth, onion, carrots, and celery and make an enriched stock in 20 minutes. With it, you can make any kind of soup.
With some kale, one of my friend Kate's potatoes from her garden, and some Trader Joe's spicy italian sausage, I had the makings of a delicious and nutritious peasant soup.
Chicken, Sausage, and Kale Soup
1/2 onion, chopped
1/2 a large carrot
1 celery stick
1 leftover rotisserie chicken carcass and any meat, skin removed
2 cans College Broth Inn chicken broth
2 Italian chicken sausage, cut in slices
1 potato, cubed
2 carrots, cubed
2 celery, roughly chopped
1 bunch kale, stemmed and chopped
Take carcass and pull off any big pieces of meat and set them aside. If there are little pieces of meat on the carcass, that's okay. Break the carcass into 2 or 3 smaller pieces.
Heat 2 tsp. of oil in a pan and brown chicken sausage. Remove sausage and set aside.
Add onion and sweat over medium-low heat until translucent, adding a little more oil if needed.
Add chicken broth, chicken carcass, carrot and celery, adding a little more water if necessary to cover the chicken. Simmer for 20 minutes.
While the chicken broth is simmering, cut the chicken you set aside into bite-size pieces.
When the chicken broth is done, strain the chicken bones and veggies, from the broth. Defat the broth if you want. Add the broth back to the pot and bring it to a simmer.
Taste stock and season with salt and pepper, and Italian seasoning. Add carrots, celery, potatoes, and chicken sausage. Cook until tender and then add cut up chicken and kale. When kale wilts, the soup is done.
Weight Watchers Points = 3 per serving if 6 servings.