Chicken, Sausage, Potato and Bean Soup
Yield: 6-8 servings
Cook Time: 3 hours
Tips: Soup can be prepared in advance and frozen until ready to serve.
You don't need a cold and wet rainy day to enjoy a hot bowl of this delicious brothy soup! This Chicken, Sausage, Potato & Bean Soup recipe is
good any time of year, featuring bite-size chunks of smoked sausage, chicken breast, potatoes, carrots and Great Northern beans swimming in a broth of smoky and wonderful flavors.
Depending on your personal preference, you can make this soup with white or dark chicken meat (or both), and any type of smoked sausage, including beef, pork, turkey or chicken (or any combination). You can also substitute Navy beans for the Great Northern if you prefer.
Making this soup is easy and requires minimal slicing. The recipe calls for 3 hours of simmering time, but if you use canned beans, you can shorten that time to an hour, or until the vegetables are cooked. This soup is perfect served with bread and a salad.
Depending on your personal preference, you can make this soup with white or dark chicken meat (or both), and any type of smoked sausage, including beef, pork, turkey or chicken (or any combination). You can also substitute Navy beans for the Great Northern if you prefer.
Making this soup is easy and requires minimal slicing. The recipe calls for 3 hours of simmering time, but if you use canned beans, you can shorten that time to an hour, or until the vegetables are cooked. This soup is perfect served with bread and a salad.
Recipe▼
Ingredients
- 1 1-lb. bag Great Northern beans -OR- 4 15-oz. cans Great Northern beans
- 2 boneless, skinless chicken breasts, cooked and cut into bite size-pieces
- 1 lb. (or 1 package) smoked sausage, cut into bite-size pieces
- 3 cloves garlic, minced
- 1 cup sliced carrots (bite-size pieces)
- 2 cups peeled & cooked potatoes, cut into bite-size pieces
- 2 32-oz. boxes chicken broth (or 4 14-oz. cans)
- 2 cups water
- 2 cubes chicken bouillon
- 1/4 teaspoon smoke flavoring
- 1 teaspoon Worcestershire sauce
- 1 teaspoon salt
- 1/2 teaspoon ground black pepper
- 1 tablespoon each oil and butter
Directions
If using bag of unprepared beans, prepare beans as directed and set aside. If using canned beans, drain and set aside.
Slice chicken breasts in half lengthwise to create thinner pieces. Heat oil and butter in a large skillet on medium-high, then add chicken pieces and fry until cooked thoroughly. Remove chicken from skillet and set aside. (Note: Photo above shows sausage slices cut into halves, though you can use whole slices if you prefer.) Add sausage pieces to skillet and cook until lightly browned, turning sausage pieces occasionally so they don't burn. While sausage is cooking, cut or tear chicken into bite-size pieces. Once sausage is lightly browned, add minced garlic and sauté briefly (about 1 minute).
In a large soup pot, add beans, chicken, sausage and garlic, carrots, potatoes, chicken broth, water, beef bouillon, pepper and salt (to taste). Add smoke flavoring and Worcestershire sauce. Bring to a boil, then reduce heat to a simmer. Cover and cook 3 or more hours.
Slice chicken breasts in half lengthwise to create thinner pieces. Heat oil and butter in a large skillet on medium-high, then add chicken pieces and fry until cooked thoroughly. Remove chicken from skillet and set aside. (Note: Photo above shows sausage slices cut into halves, though you can use whole slices if you prefer.) Add sausage pieces to skillet and cook until lightly browned, turning sausage pieces occasionally so they don't burn. While sausage is cooking, cut or tear chicken into bite-size pieces. Once sausage is lightly browned, add minced garlic and sauté briefly (about 1 minute).
In a large soup pot, add beans, chicken, sausage and garlic, carrots, potatoes, chicken broth, water, beef bouillon, pepper and salt (to taste). Add smoke flavoring and Worcestershire sauce. Bring to a boil, then reduce heat to a simmer. Cover and cook 3 or more hours.
