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.

AGREED!

Co-signed!

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

Brown: 

8 oz kielbasa, bias sliced

1 T olive oil

Add:

1 1/2 cups diced onions

1/2 cup EACH diced carrot and celery

1 T minced fresh garlic

1 T tomato paste

Deglaze:

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.