New Chicken Soup Recipe is on the Menu for Dinner

Chicken Soup

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Do you like soup?  We love soup!  And, I can’t wait for you to try this new chicken soup combo.  Can I tell you that I’m so excited for soup season!

I have a purple le creuset pan that my kids refer to as ‘the purple pot’.  When ‘the purple pot’ comes out they always say it means leftovers for the week; and, they’re right!

This week’s purple pot leftovers are actually being delivered to a friend who could use a break; we all need one from time to time.

Over the years my husband’s Auntie Sue has introduced me to the most DELICIOUS New England Clam Boil; no one can make it like Auntie Sue!  This summer we made it for the kiddos, like we have in the past & realized, they really don’t like clams.  So after spending a small fortune on clams for eleven people, I decided to combine some of their favorite pieces of the clam boil into a new soup; potatoes, corn, chourico and breakfast sausage.  NO CLAMS but instead we have chicken, different spices & swiss chard.

It has turned into a winner, winner chicken dinner.

Jodie’s Chicken Chourico Soup Recipe:

3 pounds skinless, boneless chicken thighs

1 pound of Gaspar’s mild courico

12 oz. package of original style breakfast sausage links

Cover these three ingredients with water.  Bring it to a boil over medium to high heat.  Reduce the temperature to a simmer and let the meat simmer for 30 minutes.

While the meat is cooking prep the veggies;

2 large russet potatoes

1 sweet potato

1 large onion, sweet

4 cups rainbow swiss chard

3 cups corn, frozen

Peel, rinse and dice the russet potatoes.

Peel, rinse and dice the sweet potato.

Peel, slice and dice the onion

Rinse and finely chop 4 cups of the rainbow swiss chard.

Measure the frozen corn kernels.

Remove the meat from the pan.  Add all of the veggies you’ve just prepped.

Dice the meat into small, bite sized pieces and add it back into the broth.

Add in;

1 tablespoon onion powder

1 large clove of garlic, minced

1 teaspoon garlic powder

3/4 teaspoon salt

1/2 teaspoon black pepper

Stir in the spice and let the soup simmer for an added 30 minutes.

WARNING:  This is a weekend make ahead kind of meal to make your weekdays easy with a quick heat and serve.

Mmmmm Soup, more soup!

Here’s another easy, but delicious combo.  It’s my beef and veggie soup.

This recipe only takes 30 minutes start to finish & is YUMMY!

Here is the Recipe Link:

Jodie’s 30 Minute Beef and Veggie Soup

2 Comments on “New Chicken Soup Recipe is on the Menu for Dinner”

  1. Thanks so much for sharing your awesome post with us at Full Plate Thursday,450. Hope you are having a great week and come back to see us soon!
    Miz Helen

  2. I love soups this time of year too, and I also love my Le Creuset pans for making comfort food. I love how you’ve adapted this recipe so your kids really love it. Thank you for being a part of the Hearth and Soul Link party, Jodie!

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