ChickenAndouilleSoup2
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Author: Angie Armstrong Status: published Published: Jul 10,2009 license cc-by-nc tags: food, chicken, soup, vegetables, meat, sausage, kale, orzo, andouille,
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Share on TwitterWhoooeeee! Chicken Andouille Soup
A. Base
Heat 6 cups of [lower sodium] Chicken Stock on High in Crock Pot
Add Pepper, Salt, & Bouquet Garni to taste
B. The Meats
1 Whole Boneless Chicken Breast, cubed (approx 1 lb)
3 (Johnsonville New Orleans Style Andouille Sausages
2 TBSP Olive Oil
2 TBSP Bouquet Garni
1.Melt Butter in Wok/Large Sautee pan
2.Add Bouquet Garni
3.Add Chicken, sauté until brown
4.Sprinkle lightly with Garlic Powder & Poultry Seasoning
5.Cut Sausages in half length-wise, then slice into small bits
6.Add Sausage bits to chicken, sauté for 2 min
7.Add Meats to Crock Pot
C. Orzo
1.Set 2+ cups of water and 1 tsp of Olive Oil to boil
2.Add ½ cup of Orzo
3.Boil for 12 Minutes
4.Drain
5.Add Orzo to Crock Pot
D. Vegetables
1 Bag (16 oz) of Wegmans© Minestrone Soup Vegetables [Potatoes, Zucchini, Leeks, Carrots, Celery, Onions, Cabbage]
2 ½ Cups Kale, torn into “bite-size” pieces
1 TBSP Butter
1 TBSP Olive Oil
Garlic Salt
Pepper
1.Melt butter in Wok/Large Sauté pan
2.Add Olive Oil
3.Add vegetables, sauté until slightly soft
4.Season with Garlic Salt and Pepper, sauté 1 minute
5.Drain if necessary
6.Add vegetables to crock pot
7.Repeat steps 1 – 6 w/Kale (Spray lightly w/Olivio Buttery Spray if desired)
Cook on High for 10 min. Reduce heat to Low and let simmer for 1 hour, stirring occasionally. Suggestion: Serve with a slice of 5-cheese Texas Toast
