Christina's Chicken, Sausage and White Bean Soup

from Picky Palate


Fall Style Chicken Stew with Sausage and Beans
2 tablespoons extra virgin olive oil
1 - 1 1/2 pounds skinless chicken
2 tablespoons extra virgin olive oil
1 pound carrots, peeled and cut
4 stalks celery, cut
1 large onion, diced
12 ounces cooked sausage links (andouille or other), sliced
2 15 ounce cans White Beans, drained and rinsed
4 tablespoons butter
4 tablespoons all purpose flour
4 cups chicken broth
kale (optional)
1/2 teaspoon kosher salt
1/2 teaspoon freshly ground black pepper
1/2 teaspoon garlic salt

1. Preheat oven to 350 degrees F.
2. Place oil into large Dutch oven over medium heat. Season each chicken breast with a pinch of salt and pepper then place into hot oil. Cook for 5 minutes each side, until golden brown. Once golden brown, reduce heat and cook until cooked through. Remove chicken and transfer to large plate or cutting board. Let rest for 10 minutes then chop or shred.
3. Place same Dutch oven with chicken drippings over medium heat. Add carrots, celery and onion cooking until tender, about 15 minutes, stirring frequently. Add sliced sausage and beans, stirring to combine. Reduce heat to low.
4. Place butter into a medium pot over medium heat. Once melted whisk in flour until thick and combined. Slowly add chicken broth. Will start out thick, keep whisking and slowly add remaining broth. Whisk for a good 5 minutes then transfer to pot of vegetables. Add kale and cook until wilted. Season with salt, pepper and garlic salt, stirring to combine. Reduce heat to low and let simmer until ready to serve. Garnish with fresh rosemary, if desired.

Makes 8 servings

Christina's Chicken and Andouille Jambalaya

from Buffy Vandagriff Bailey

2 tablespoons canola oil
1 1/2 cups andouille sausage (about 7 1/2 ounces), cut into (1/4-inch-thick) slices
3 cups finely chopped red bell pepper
3 cups finely chopped yellow onion
2 cups finely chopped celery
2 bay leaves
2 1/2 cups chopped skinless, boneless chicken breast
1 teaspoon salt
1 teaspoon dried basil
1 teaspoon dried oregano
1/2 teaspoon dried thyme
1 1/2 teaspoons finely chopped jalapeño pepper
1/4 teaspoon freshly ground black pepper
1/8 teaspoon ground red pepper
3 garlic cloves, minced
1/2 cup tomato puree
2 3/4 cups less-sodium chicken broth
1 1/2 cups basmati rice
1 cup thinly sliced green onions

Heat oil in a large Dutch oven over medium-high heat. Add sausage; cook until sizzling quiets (about 8 minutes), stirring occasionally. Add bell pepper, onion, celery, and bay leaves; cook until vegetables are golden brown, sizzle loudly, and begin to squeak (about 14 minutes), stirring occasionally. Add chicken and next 8 ingredients (through garlic); cook 4 minutes, stirring occasionally. Add tomato puree; cook 2 minutes, stirring occasionally. Add broth, and bring to a boil. Stir in rice. Cover, reduce heat, and simmer 20 minutes. Discard bay leaves. Stir in green onions.