Italian Sausage-Chicken Soup
(Author: Katie from the Warrior wife.com)Nothing like a bowl of everyone’s favourite comfort food, soup that can be enjoyed any time of year! There’s just something about having a comforting bowl full of broth, seasonal produce and some kind of protein. Aside from the fact that soup tastes good and is good for you, it’s incredibly easy to make! Using staples that you have on hand, you can mix and/or match the ingredients listed below! Enjoy!
1 tablespoon coconut oil
12 oz. Italian sausage, chopped
2 carrots, chopped
1 leek, chopped (only the white and light green parts)
4 cloves garlic, minced
1 bay leaf
2 quarts chicken stock (no sugar added)
1 pound free-range chicken breast, boneless, skinless and cubed
1 Okinawan sweet potato, diced (regular sweet potato is fine)
1 cup cremini mushrooms
1 bunch kale, stem removed and chopped
1 (15 oz.) can Great Northern beans, drained and rinsed
1.) In a stock pot over medium heat, melt the coconut oil. Sauté the sausage, carrots and leeks for about 4-5 minutes or until the leeks are soft. Add the garlic and sauté for another minute or so.
2.) Add the bay leaf, stock, chicken breast, mushrooms and sweet potato. Bring to a simmer and cook until the sweet potato is tender and chicken is fully cooked, about 10-15 minutes. Add the beans and kale 5 minutes before serving. Season to taste with salt and pepper and serve.