Sunday, October 2, 2016

Sunday Soup! Chicken and Kielbasa Soup

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.
Just sayin'

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

Stir in:
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.


bermudaonion said...

I'm bookmarking this post because that looks so yummy to me!

Deb in Hawaii said...

Your soup looks perfect for a cool fall night for sure--flavorful and hearty. Thanks for sharing it with Souper Sundays this week. ;-)

Stefanie Ng said...

This sounds good. Can't beat a comfort soup recipe.

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