chicken soup with sausage recipe
The Best chicken soup with sausage recipe
Chicken soup with sausage is one of those simple, comforting dishes that feels like a hug in a bowl. I’ve been making it since my kids were little, and it’s always been a go-to when they’re under the weather—whether it’s a cold, flu, or just a rough day. There’s something about the warm broth, tender chicken, and the rich, savory sausage that makes it feel like a complete meal, even when you’re not feeling your best. My kids used to beg for it after school, especially in winter, and now they still ask for it when they’re sick. It’s that kind of dish that doesn’t just heal you—it brings people together, whether it’s around the table or over a shared bowl.
This recipe is also surprisingly healthy, even if it doesn’t look like it. The chicken provides lean protein, the vegetables add fiber and vitamins, and the sausage—when made with good-quality ingredients—gives a little extra flavor without being heavy. I like to use bone-in chicken thighs for extra moisture and nutrients, and the carrots, celery, and onions give it a deep, satisfying taste without needing a lot of salt. It’s the kind of meal that’s great for everyday cooking because it’s easy to prep ahead and reheats beautifully. Plus, it’s perfect for special occasions—whether it’s a family dinner, a sick kid’s meal, or just a cozy night in with the whole family. There’s nothing like the taste of homemade soup, and this one always wins.
Classic Chicken Soup with Sausage
A comforting and flavorful soup featuring tender chicken, savory sausage, and a rich broth. Perfect for a cold day or a cozy meal.
🥘Ingredients
- 4 cups chicken broth
- 1 large onion, diced
- 3 carrots, sliced
- 3 celery stalks, sliced
- 2 cloves garlic, minced
- 4 boneless, skinless chicken breasts
- 1 tbsp olive oil
- 1 lb smoked sausage (Italian or kielbasa), sliced
- 1 tbsp butter
- 1 cup diced potatoes
- 1 cup green beans, trimmed
- 1 cup corn kernels (fresh or frozen)
- 1 tsp dried thyme
- 1 tsp dried oregano
- 1 bay leaf
- Salt and black pepper to taste
- Fresh parsley, chopped
- Extra virgin olive oil
👨🍳Directions
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1 In a large stockpot, heat olive oil over medium heat. Add sliced sausage and cook until browned (about 5 minutes). Remove half the sausage with a slotted spoon and set aside.
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2 In the same pot, sauté diced onion, carrots, and celery for 5-7 minutes until softened. Add minced garlic and cook for 30 seconds until fragrant.
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3 Pour in the chicken broth, add thyme, oregano, bay leaf, salt, and pepper. Bring to a boil, then reduce heat and simmer for 10 minutes.
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4 Add the chicken breasts and cook for 10-12 minutes until fully cooked (165°F internal temperature). Remove chicken and let it cool slightly, then shred or slice.
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5 Return the shredded chicken to the pot. Stir in sliced potatoes, green beans, and corn. Simmer for another 10 minutes until vegetables are tender.
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6 Add the reserved browned sausage back into the pot. Stir in butter and simmer for another 2-3 minutes. Remove bay leaf. Adjust seasoning if needed.
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7 Taste and adjust seasoning with salt and pepper if necessary. Ladle the soup into bowls, garnish with chopped parsley and a drizzle of olive oil.
🔧Equipment
- Large stockpot
- Knife and cutting board
- Mixing bowls
- Wooden spoon
- Slotted spoon
- Chef’s knife
- Measuring cups and spoons
📊Nutrition Facts (per serving)
📝Notes
Watch Video Of How Classic Chicken Soup with Sausage Works
This chicken soup with sausage recipe is always a solid choice for any family gathering because it’s comforting, hearty, and easy to customize for everyone’s tastes. Whether it’s a cold winter night or a busy weekend with guests, the rich flavors and warming broth make it a reliable centerpiece that feels like home without needing extra fuss. Plus, it’s perfect for feeding a crowd because the sausage adds depth while keeping the soup simple and satisfying for all ages.
❓ Frequently Asked Questions About Chicken Soup with Sausage
What is the best way to prepare the chicken broth for this recipe to ensure it’s flavorful and rich?
The best way to prepare flavorful chicken broth is to use bone-in chicken (like thighs or drumsticks) and simmer them for at least 60–90 minutes before straining. Add aromatics like onions, carrots, celery, garlic, and herbs (like thyme or bay leaves) while cooking to deepen the flavor. For extra richness, include a splash of white wine or a few chicken feet (if available). Strain the broth thoroughly to remove solids before using it in the soup.
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Why should I use bone-in chicken instead of boneless for this recipe?
Bone-in chicken (especially thighs and drumsticks) releases more gelatin and collagen into the broth when simmered, resulting in a thicker, creamier, and more flavorful liquid. Boneless chicken lacks these components, leading to a lighter broth. If you prefer a richer texture, opt for bone-in pieces or add a few chicken bones (like wings or necks) to the broth for extra depth.
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Can I make this chicken soup with sausage ahead of time and reheat it later?
Yes, you can prepare this soup in advance, but reheating it properly is key to maintaining texture and flavor. Store the soup in an airtight container in the fridge for up to 3–4 days or freeze it for up to 3 months. When reheating, gently warm it on low heat (avoid boiling) to prevent the sausage from becoming tough. Stirring in a splash of broth or a little cream can help restore moisture if needed.
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What are the best types of sausage to use in this comforting chicken soup?
For the best results, choose a mild, flavorful sausage like andouille, kielbasa, smoked sausage, or Italian sausage (mild variety). Avoid overly spicy or heavily seasoned sausages, as they can overpower the delicate chicken broth. If you prefer a sweeter touch, a bacon-wrapped sausage or Italian sausage with herbs works well. Cutting the sausage into bite-sized pieces ensures even cooking.
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How can I customize this recipe to make it vegetarian or vegan?
To make it vegetarian, replace the sausage with crispy bacon bits, smoked tofu, or mushrooms (sautéed until caramelized). For a fully vegan version, use vegan sausage crumbles, seitan, or jackfruit (shredded and pan-fried). Boost umami with mushrooms, nutritional yeast, or a splash of soy sauce. For broth, use vegetable or mushroom stock instead of chicken broth, and enhance flavor with garlic, ginger, and a touch of miso paste.
