chicken and sausage soup recipe
The Best chicken and sausage soup recipe
This chicken and sausage soup is one of those recipes that just feels like home—simple enough to make every day, but special enough to serve at a family dinner or when you need something comforting after a long week. I’ve been making it since my kids were little, and they always ask for seconds, even when they’re not hungry. It’s the kind of dish that warms you up inside, with tender chicken, rich sausage, and a broth so flavorful it makes you forget about the cold. My husband swears by it too, and it’s the go-to when we’re cooking for guests or just craving something hearty. There’s something about the way the aromas fill the kitchen that makes everything feel cozy, whether it’s a quiet evening or a busy holiday meal.
What I love most is how balanced this soup is—it’s not too heavy, but it still feels indulgent, and the health benefits make it even better. The chicken is lean and packed with protein, while the sausage adds flavor without being greasy if you use a mix of pork and chicken. The vegetables—carrots, celery, onions—bring natural sweetness and crunch, and the herbs in the broth give it depth without needing extra salt. My kids have grown up eating this, and they don’t even realize how good it is for them. It’s the kind of meal that feels like a treat but is actually nourishing, and that’s why it’s always in my rotation. Whether it’s a weekend dinner or a quick weeknight fix, this soup never lets me down.
Chicken and Sausage Soup
A hearty and comforting soup featuring tender chicken, savory sausage, and a rich tomato-based broth. Perfect for cold days!
🥘Ingredients
- 4 cups chicken broth
- 1 large onion, diced
- 3 cloves garlic, minced
- 1 tbsp olive oil
- 1 tsp dried thyme
- 1 tsp dried rosemary
- 2 boneless, skinless chicken breasts, cut into bite-sized pieces
- 1 cup chicken broth (additional if needed)
- 1 lb smoked sausage (Italian or breakfast style), sliced
- 1 cup diced carrots
- 1 cup diced celery
- 1 cup diced potatoes
- 1 cup diced tomatoes (canned or fresh)
👨🍳Directions
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1 In a large pot, heat olive oil over medium heat. Add sliced sausage and cook until browned (about 5 minutes). Remove and set aside.
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2 In the same pot, sauté diced onion, garlic, carrots, and celery for 5 minutes until softened. Stir in thyme and rosemary.
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3 Pour in 4 cups of chicken broth and bring to a boil. Add sliced potatoes and diced tomatoes. Reduce heat and simmer for 10 minutes.
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4 Add chicken pieces and remaining sausage back into the pot. Pour in additional chicken broth if needed to reach desired consistency. Simmer for 15-20 minutes until chicken is cooked through.
🔧Equipment
- Large pot
- Knife and cutting board
- Measuring cups and spoons
- Wooden spoon
- Slotted spoon
📊Nutrition Facts (per serving)
📝Notes
Watch Video Of How Chicken and Sausage Soup Works
This chicken and sausage soup recipe is always a reliable choice for any family gathering because it’s hearty enough to feed a crowd while still feeling comforting and satisfying. It’s easy to double or triple the batch, so you won’t have leftovers to worry about, and the flavors blend perfectly with minimal fuss. Whether it’s a casual weeknight meal or a make-ahead dish for a holiday spread, this soup never disappoints—it’s simple, filling, and always a hit with kids and adults alike.
❓ Frequently Asked Questions About Chicken and Sausage Soup
What is the best way to choose the right type of chicken for this soup?
The best type of chicken for this soup is bone-in, skin-on chicken pieces like thighs, drumsticks, or whole chicken breasts. These provide more flavor and richness. If you prefer a lighter texture, you can use boneless, skinless chicken thighs or breasts. Avoid pre-cooked or canned chicken as they won’t add the same depth of flavor.
Why is it important to simmer the soup instead of boiling it?
Simmering the soup instead of boiling it is crucial because boiling can cause the chicken and sausage to break down too quickly, leading to a mushy texture. Simmering at a gentle, rolling boil allows the flavors to meld together slowly, creating a richer broth and preserving the integrity of the meat. It also helps prevent the soup from becoming too watery.
How can I adjust the recipe if I don’t have fresh herbs like thyme and bay leaves?
If you don’t have fresh herbs, you can substitute dried herbs like dried thyme (use ½ the amount) or dried bay leaves (use 1–2 leaves instead of a whole leaf). For extra flavor, you can also add a pinch of dried rosemary or oregano. If you want a more aromatic touch, a small piece of fresh ginger or a splash of lemon juice can enhance the overall taste.
What are some common mistakes to avoid when making this chicken and sausage soup?
One common mistake is overcrowding the pot when adding the broth, which can cause it to cool too quickly and make the soup steam instead of simmer. Another mistake is not skimming the foam or fat that rises to the surface during the first few minutes of cooking. Additionally, rushing the cooking process by boiling instead of simmering can lead to a less flavorful and less tender result. Lastly, not seasoning properly—adding salt and pepper at the end can make the flavors taste flat.
Can I make this soup ahead of time and reheat it safely?
Yes, this soup tastes even better the next day as flavors deepen! You can make it a day in advance and store it in an airtight container in the refrigerator for up to 4 days. When reheating, gently warm it on the stove over low heat, stirring occasionally, to avoid making it watery. If you want to freeze it, let it cool completely first, then portion into freezer-safe containers. Thaw in the refrigerator before reheating and enjoy!
