New Orleans Chicken and Sausage Soup
By America's Test KitchenPublished on November 7, 2011
Time
1¼ hours
Yield
Serves 8 to 10
Ingredients
1 tablespoon vegetable oil 1 pound smoked sausage, such as andouille or kielbasa, cut into ¼-inch pieces2 medium onions, chopped fine1 red bell pepper, seeded and chopped fine1 rib celery, chopped fine6 medium garlic cloves, minced1 teaspoon dried thyme ½ teaspoon cayenne pepper ¼ cup all-purpose flour 2 quarts low-sodium chicken broth 1 ½ pounds boneless, skinless chicken breast, cut into ½-inch cubes1 cup long-grain rice
Instructions
- Heat oil in large Dutch oven over medium-high heat. Add sausage and cook until lightly browned, about 8 minutes. With slotted spoon, transfer sausage to paper towel-lined plate.
- Add onions, pepper, and celery to fat in now-empty Dutch oven and cook over medium heat, stirring frequently, until softened, about 8 minutes. Stir in garlic, thyme, and cayenne and cook until fragrant, about 30 seconds. Add flour and stir constantly with wooden spoon until mixture is golden brown, about 10 minutes.
- Whisk in chicken broth and 2 cups water; bring to boil. Add chicken and rice and simmer until rice is tender and chicken is cooked through, about 10 minutes. Add reserved sausage and simmer until soup is slightly thickened, about 5 minutes. Season with salt and pepper. Serve. (Soup can be refrigerated in airtight container for up to 3 days.)
Time
1¼ hoursYield
Serves 8 to 10Ingredients
1 tablespoon vegetable oil
1 pound smoked sausage, such as andouille or kielbasa, cut into ¼-inch pieces
2 medium onions, chopped fine
1 red bell pepper, seeded and chopped fine
1 rib celery, chopped fine
6 medium garlic cloves, minced
1 teaspoon dried thyme
½ teaspoon cayenne pepper
¼ cup all-purpose flour
2 quarts low-sodium chicken broth
1 ½ pounds boneless, skinless chicken breast, cut into ½-inch cubes
1 cup long-grain rice
Ingredients
1 tablespoon vegetable oil
1 pound smoked sausage, such as andouille or kielbasa, cut into ¼-inch pieces
2 medium onions, chopped fine
1 red bell pepper, seeded and chopped fine
1 rib celery, chopped fine
6 medium garlic cloves, minced
1 teaspoon dried thyme
½ teaspoon cayenne pepper
¼ cup all-purpose flour
2 quarts low-sodium chicken broth
1 ½ pounds boneless, skinless chicken breast, cut into ½-inch cubes
1 cup long-grain rice
Ingredients
1 tablespoon vegetable oil
1 pound smoked sausage, such as andouille or kielbasa, cut into ¼-inch pieces
2 medium onions, chopped fine
1 red bell pepper, seeded and chopped fine
1 rib celery, chopped fine
6 medium garlic cloves, minced
1 teaspoon dried thyme
½ teaspoon cayenne pepper
¼ cup all-purpose flour
2 quarts low-sodium chicken broth
1 ½ pounds boneless, skinless chicken breast, cut into ½-inch cubes
1 cup long-grain rice
Why This Recipe Works
We’re big fans of both jambalaya and chicken soup, so we wanted a New Orleans Chicken and Sausage Soup recipe that uses smoked sausage for that complex jambalaya flavor. We found that this chicken and sausage soup recipe is especially good the day after it’s cooked, when the flavors have had time to mingle.
Instructions
- Heat oil in large Dutch oven over medium-high heat. Add sausage and cook until lightly browned, about 8 minutes. With slotted spoon, transfer sausage to paper towel-lined plate.
- Add onions, pepper, and celery to fat in now-empty Dutch oven and cook over medium heat, stirring frequently, until softened, about 8 minutes. Stir in garlic, thyme, and cayenne and cook until fragrant, about 30 seconds. Add flour and stir constantly with wooden spoon until mixture is golden brown, about 10 minutes.
- Whisk in chicken broth and 2 cups water; bring to boil. Add chicken and rice and simmer until rice is tender and chicken is cooked through, about 10 minutes. Add reserved sausage and simmer until soup is slightly thickened, about 5 minutes. Season with salt and pepper. Serve. (Soup can be refrigerated in airtight container for up to 3 days.)
Gift This Recipe
Enjoyed this dish? Let others know by sharing it as a gift recipe.
Appears In
Key Equipment
More Like This
Keep Exploring
My Rating
This is a members' feature.
0 Comments