Recipe: Chunky Chicken and Sausage Soup

Chunky Chicken and Sausage Soup
Shared by Judi M. Phelps
Makes 6 Servings

1 (3-1/2 lb) broiler-fryer chicken; cut into pieces
2 tbsp all-purpose flour
3 tbsp vegetable oil
1 lb hot Italian sausage; sliced
1 1/2 cups celery; sliced
1 cup onion; chopped
1 cup carrot; sliced
1/2 cup red pepper chopped
4 cups chicken broth; preferably homemade
3 cups water
1/2 tsp salt
1/4 tsp rosemary
1/4 tsp ground white pepper
1/4 tsp dried rosemary
1 pkg (10 oz) frozen chopped spinach*
1 cup potato; pared and diced
1 1/4 cups zucchini; sliced

*It is preferable to use fresh spinach (about 1/2 lb). If you do, add to the soup the last 8 or 9 minutes of cooking. I have used the frozen spinach with satisfactory results, but naturally the fresh spinach is so much better.

Rinse chicken; pat dry. Lightly dust with flour.

In large saucepan, heat the oil over medium heat. Add chicken and cook until lightly browned on all sides. Remove the chicken from the pan and discard the drippings.

Add sausage to skillet and cook until it is not longer pink in the center. Remove from the saucepan; set aside.

Add celery, onion, carrot, and red pepper to pan. Saute until slightly softened. Return chicken and sausage to pan. Add broth, water, salt, and rosemary. Bring to boil. Reduce heat; simmer, uncovered about 1 hour.

Add spinach and potato (if using fresh spinach see note above). Cook about 10 minutes and then add zucchini. Cook another 10-12 minutes until vegetables are tender.