Become a Sustainavore!

Eat for your health, the planet, and your values.

Become a Sustainavore!

Eat for your health, the planet, and your values.

Fall Harvest Soup with Chicken, Sausage and Kale

Every day at the farm, we share a communal lunch. Mondays are my day to cook for our farm crew, which can be anywhere from 5 to 8 people on average. The only rules are that it be gluten free (so that I can eat it). It’s so much fun to see what lunch will be. We have some really great cooks on the farm, including three from other countries: Brazil, Peru and Vietnam, and it’s so much fun when they make traditional meals. Crew lunch is always a surprise, but always includes produce grown right on the farm. Here is a great dish to make for a crowd. It’s a great way to use up leftovers – I roasted a chicken the day before and then removed the meat and made a stock with the carcass in my instant pot. The next morning, I used the broth to make this dish.

Fall Harvest Soup with Chicken, Sausage and Kale
Author: 
Recipe type: Soup
Serves: 6
 
Ingredients
  • 12 oz spicy italian sausage, chopped (I like Fra' Manibrand)
  • 1 large leek, chopped (substitute a small onion, if you wish)
  • 4 cloves garlic, minced
  • 1.5 quarts chicken broth
  • meat from one roasted chicken (about 2.5 cups), shredded
  • 1 large bunch kale, stem removed and chopped
  • 3 medium sweet potatoes, roasted, peeled and diced
  • salt and pepper to taste
Instructions
  1. In a soup pot over medium heat, sauté the sausage and leeks for about 5 minutes or until the leeks are soft.
  2. Add the garlic and sauté for another minute or so.
  3. Next, add the chicken broth, chicken meat, kale and sweet potatoes. Bring the pot to a simmer and cook for about 5 minutes.
  4. Remove from heat.
  5. Season to taste and serve.

 

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