The other day I was craving soup, but I wasn't in the mood to go the completely homemade route (which includes cooking a whole chicken in the crock pot over night, reserving the broth, etc ...) so when I found this recipe on a blog I like to read I made sure to pick up the ingredients next time I was at the store. The recipe came together in no time and was pretty simple for a week night. To make the prep even faster I used a rotisserie chicken and shredded it a couple days before, put the chicken in a container and froze it until I was ready to use it. I also used the spicy jalapeño chicken sausage from Trader Joe's (TJs chicken sausage is fast becoming my favorite).
Clean & Healthy Spicy Cajun Chicken Noodle Soup
Ingredients
1 rotisserie chicken (fully cooked & shredded)
8 - 10 oz pasta (of your choice)
6 oz. spicy chicken sausage (I used Trader Joe's)
1 white onion, chopped in half
4 - 5 cloves garlic, chopped in half
3 - 4 bay leaves
4 large carrots, peeled
4 stalks celery
12 cups (3 cartons) organic/free range, low sodium chicken broth
1/4 - 1/2 TSP cayenne (depending on your desired level of spice)
1/2 TSP paprika
1/2 TSP salt
1/2 TSP garlic powder
1/2 TSP dried thyme
1/2 TSP pepper
1 TBSP olive oil
1 rotisserie chicken (fully cooked & shredded)
8 - 10 oz pasta (of your choice)
6 oz. spicy chicken sausage (I used Trader Joe's)
1 white onion, chopped in half
4 - 5 cloves garlic, chopped in half
3 - 4 bay leaves
4 large carrots, peeled
4 stalks celery
12 cups (3 cartons) organic/free range, low sodium chicken broth
1/4 - 1/2 TSP cayenne (depending on your desired level of spice)
1/2 TSP paprika
1/2 TSP salt
1/2 TSP garlic powder
1/2 TSP dried thyme
1/2 TSP pepper
1 TBSP olive oil
Directions
Remove all the meat from the rotisserie chicken and set aside (you can even do this days before and freeze) ~ using a large stock pot or Dutch oven bring the 12 cups of chicken broth to a boil ~ add the onion, garlic, bay leaves, celery and one of the carrots ~ return to a boil and then cover and allow to simmer for about an hour (I didn't have that much time so I let the whole thing boil (covered) for about 30 minutes) ~ once time has elapsed remove the veggies and bay leaves and discard them (there flavors will remain which will make the broth taste even better) ~ once all the veggies have been removed and only the broth remains turn on low heat ~ next slice the remaining carrots and celery and slice the sausage ~ heat a sauté pan over medium heat, add the olive oil then add the veggies/sausage and spices (cayenne, salt, pepper, thyme, and garlic powder) and cook/sauté the sausage and veggies (you can also cook the sausage separately if you like) ~ once they are cooked add the carrots/celery/sausage to the broth ~ added the shredded chicken and bring to a boil ~ once boiling add the pasta and cook until al dente ~ serve immediately and enjoy!
(Note - if the broth is not as flavorful as you would like it to be, add a couple chicken bouillon cubes.)
Almost finished!
Ready to eat!