Chicken Kielbasa Soup Dunn Right Recipes

Steps:

• Bring chicken stock ingredients to a boil in medium-large stock pot. Cook chicken until mostly cooked, approximately 15 minutes. While chicken is cooking chop vegetables and prepare other ingredients. Remove chicken to plate and let cool for 2-3 minutes. Reduce heat of chicken stock and continue simmering on medium low. Cut chicken into small shredded pieces. Chicken will not be completely cooked, it should still be raw and pink in the middle. Do not throw away bones, return bones to chicken stock pot. Heat 1 T of olive oil in large stock pot over medium high heat. Add garlic and ginger and cook approximately 1 minute, add chicken to olive oil and brown chicken for approximately 3-5 minutes. Add onion, carrots, celery, thyme and a little salt and pepper. Reduce heat to medium, cook covered for 5 minutes stirring occasionally. Add broths and 1 1/2 C strained homemade stock. (You are only using the liquid from the homemade stock.) Bring to a boil. Reduce heat to low. Add zucchini, bay leaves, coriander, cardamon, red pepper, salt and pepper. Cook for 15 minutes on low, stirring occasionally. Add lemon juice, stir in completely cook for 1-2 minutes, then add cream and cook for an additional 10 minutes on low, stirring occasionally. Add kielbasa and let simmer stirring occasionally for up to an additional 30-40 minutes. Turn off heat, remove bay leaves and discard. Add fresh parsley to pot, stirring in to distribute evenly. Serve hot in bowls, sprinkle top with freshly grated parmigiano cheese. Serve with favorite homemade or store-bought honey wheat bread. *remaining homemade chicken stock can be frozen *Prepared soup can be stored in airtight container in refrigerator up to 5-7 days reheated in stock pot on stove on medium-low heat.

Steps:

• Cut kielbasa into 1/4" thick slices, and then slice then slice each slice in half. Put in large pot.
• Debone and shred chicken (store bought pre-cooked rotisserie) Add to pot.
• Add roasted garlic and herbs, then turn heat on stove to high (add a little of the broth) and Sautee to meld flavors, then add the rest of the broth.
• Add all vegetables.
• Optional: add noodles once soup is boiling.
• Let it simmer for 30 minutes.

Steps:

• Fill a large pot with water and place chicken thighs in the pot. Bring to a boil, then reduce heat and simmer until meat falls from the bone, 45 minutes. Remove chicken, cut up meat and return meat to the pot.
• Stir in chicken bouillon, onion, garlic, celery, carrots and bell pepper; simmer until vegetables are tender, 10 to 15 minutes.
• Stir in frozen spinach and cook until tender, 5 to 10 minutes.
• Meanwhile, bring a large pot of water to a boil. Cook egg noodles in water until al dente, 8 to 10 minutes. Drain and reserve.
• Stir tortellini into soup and cook until tender, 10 to 15 minutes. Stir in reserved egg noodles, salt and pepper. Heat through and serve.

Steps:

• In a large skillet, saute the chicken, kielbasa and onion in oil until chicken is no longer pink. Add the broccoli, coconut milk, soup, rice, water, curry and salt. , Bring to a boil. Reduce heat; cover and simmer for 10-15 minutes or until rice is tender. Garnish with tomato.

Steps:

• Slice kielbasa into 1 inch pieces. Place them in a crockpot with the broth and lentils.
• Coarsely chop the onion. Dice the jalapeno. Add to the crockpot.
• Add garlic, nutmeg, peppercorns (tying them in cheesecloth makes them easier to find again to remove), and horseradish.
• Cook on low for 5 hours.
• Chop carrots and broccoli and add to soup. Cook another hour.These can be added at the beginning, but I like mine a bit firmer.
• Remove nutmeg and peppercorns. Serve.

Steps:

• In a large soup pot, melt the butter.
• Add the onion and celery and cook until tender.
• Add the water, beef stock or broth, cabbage, carrots, bay leaf, thyme, vinegar, maple syrup and Kielbasa.
• Bring to a boil, then reduce to a simmer.
• Cover and simmer for 1 1/2 hours.
• Add the potatoes, cover and continue to simmer for 20 minutes more or until the potatoes are done.

Steps:

• Heat oil in heavy large pot over medium high heat.
• Add next 8 ingredients and saute until vegetables are soft and kielbasa is brown.
• Add broth and bring to boil.
• Stir in kale.
• Reduce heat to low and simmer until kale is wilted.
• Add Tortellini to soup.
• Simmer until pasta is just tender but still firm to bite.

Steps:

• In a large pot over medium heat, combine potatoes, onion, celery, beef broth, chicken broth, and water. Bring to a boil, then reduce heat and simmer until potatoes are tender, 15 minutes. Stir in sausage and condensed soup and continue to simmer until heated though and slightly thickened. Season with pepper. Serve hot.