October! My favorite month of the year! And by some miraculous weather pattern, it always gets a little cooler around here the moment I turn the calendar over. I love it.
This is what I made for my Sunday Soup--- Chicken and Kielbasa Soup--- and it was so, SO good.
The description in the magazine says that there is something satisfying about that snap that comes when you bite into a chuck of Kielbasa, and that its smoky flavor begs to be added to cold-weather dishes.
I need to write nothing more, because I can't say it better than that.
If you make a salad and grab some French bread, this is a perfect light fall meal. You should probably have some wine also--it kind of rounds out the meal.
There was a time I didn't like wine. Imagine that!?
I found this recipe in an old issue of Cuisine magazine, the winter 2013 'special publication'. There are many good soups in here that I can't wait to try.
I really hope it's cooling down in your neck of the woods--because you really need a pot of simmer soup on your stove today.
Happy soup day! Happy Sunday!
This soup is so easy!
Don't be afraid--soups are really the easiest thing in the world.
Chicken and Kielbasa Soup
8 oz kielbasa, bias sliced
1 T olive oil
1 1/2 cups diced onions
1/2 cup EACH diced carrot and celery
1 T minced fresh garlic
1 T tomato paste
1/4 cup dry white wine
3 cups low-sodium chicken broth
1 can diced tomatoes in juice
1 can navy beans
1 sprig fresh rosemary
1 dried bay leaf
2 cups chopped cooked chicken
Juice of 1/2 lemon
salt, black pepper and red pepper flakes to taste.
Brown kielbasa in oil in a pot over medium for 2-3 minutes; transfer to a paper towel lined plate.
Add onions, carrot, celery and garlic to pot; cover and sweat over medium-low heat until vegetables are soft, stirring occasionally, 7-8 minutes. Remove lid, increase heat to medium-high, and stir in tomato paste; cook 1 minute.
Deglaze pan with wine and simmer until nearly evaporated, 3 minutes.
Stir in broth, tomatoes, bean w/liquid, rosemary and bay leaf; simmer 10 minutes.
Add chicken and kielbasa; simmer 3 minutes. Stir in lemon juice, season with salt, pepper and pepper flakes.
Remove bay leaf and rosemary sprig before serving.
I am going to link up with
Souper Sundays at Kahakai Kitchen!
Souper Sundays is a weekly blog event that started because of her love of soup and a desire to work through the many soup and soup-like recipes in cookbooks and magazines, Deb set a goal to make a soup or "soupish" dish each week and post it each Sunday and invited others to do the same.