What’s Cooking Wednesday – Chicken Noodle Soup

Chicken soup is one of my favorite things to make. It all starts with making a good broth with lots of spices, and then you just add whatever frozen or canned veggies you have on hand. It’s quick, easy, and is truly a one-pot dinner. It also freezes well, so it’s nice to make a lot and keep some for leftovers.

You can get the recipe for my homemade chicken noodle soup here. This week, I used chicken thighs for my meat because that’s what I had in the freezer. I also added frozen corn and English peas, carrots, and onions as my veggies. I typically make this soup with chicken breasts, but the thighs have it a really great, rich flavor. 

What are you cooking this week? 

What’s Cooking Wednesday – Sausage and Potato Soup

This hearty soup is perfect for cooler fall nights. It tastes great with my Copycat Moe’s Grilled Cornbread

Ingredients:

  • 1 pound mild ground sausage
  • 1 pound smoked sausage
  • 3 to 4 carrots, peeled and sliced
  • 1 large sweet potato, peeled and cubed
  • 2 to 3 medium russet potatoes, peeled and cubed
  • 1/2 yellow onion, diced
  • 2 cans beef broth
  • 1 can chicken broth
  • 2 to 3 cups water
  • 3 bay leaves
  • 2 whole cloves
  • 1 teaspoon dried minced garlic
  • 1 teaspoon parsley flakes
  • 1 teaspoon thyme leaves
  • 1 teaspoon rosemary leaves
  • 1 teaspoon oregano leaves
  • 1 teaspoon salt
  • 1 teaspoon black pepper
  • 1/4 teaspoon crushed red pepper flakes
  • 1 cup fresh green beans, cut into 1 inch pieces
  • 1 can whole kernel corn, drained

Instructions:

  • Brown the ground sausage. Drain and place in a large stock pot.
  • Place the sweet potatoes, potatoes, carrots, onion, green beans, and corn over the ground sausage.
  • Add the beef and chicken broth.
  • Add spices and bring mixture to a boil.
  • Add water once mixture begins to boil. Boil for 15 minutes, then reduce heat and cover. 
  • Cook smoked sausage in the microwave or oven and slice into bite sized pieces. Add to the soup and simmer for at least one hour.
  • Remove bay leaves and cloves before serving. Potatoes should be fork tender before serving.