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Creamy Chicken and Spicy Sausage Soup




Source of Recipe


See link below


Recipe Introduction


Level 1 ~ Pro/Fat


Recipe Link: http://www.ptyza.com/pamstuff/lcrchsa.htm

List of Ingredients




7 quarts water
2 cups raw cabbage sliced or diced thin
2 cups chopped broccoli
1 pound cooked chicken meat from chicken parts (see note below)
1 pound hot sausage links, cut into 1/2” long pieces
1/4 cup green onion chopped
4 chicken bouillon cubes
Spices: paprika, fresh ground black pepper and cayenne (quantity to your own tastes)
1 cup heavy cream



Recipe



I use this recipe to utilize chicken carcasses from roast chickens, but you can cook up chicken parts as well. Really cook the heck out of it to cook the rennet out of the bones (this is a natural gelatin that will help thicken your soup). I prefer to cook the chicken and bones at least a couple of hours. You could make this soup with just chicken meat, but I don’t think it would be as thick.

Cook up your sausage links and set aside until the chicken is done cooking. After you’re done de-boning your chicken, put everything except the cream and spices into a heavy stock pot. Cook it on medium heat for at least a couple hours until your veggies are soft. About 1/2 hour before serving, add in your hot & spicy spices and the cream. Watch that you don’t burn the bottom of the soup - or turn it down to a lower heat to simmer more slowly and thicken. Depending on how much rennet you pulled out of the bones, you’ll have a nice thick soup.