Jan came down with another cold today. Why do sick junior professors and students always want to meet face to face? It was time to whip up another garlic chicken soup.
I had some left over Trader Joe’s Chicken Apple Sausage. I was originally planning to fry up some Potatoes O’Brian (potatoes, sweet peppers and onions) and add some chicken sausage and spinach. When Jan got sick I changed tacks and decided to make a garlic soup.
Karl’s Another Cold Fighting Chicken Garlic Soup
1 chicken apple sausage
10 cloves garlic
¼ cup carrot
1 stalk celery
2 large green onions
1 Tbs. butter
32. oz. chicken broth, low sodium
1 tsp. thyme
½ tsp. black pepper
1–1½ cups baby spinach
½ cup cooked rice (optional)
1. Slice the chicken sausage, garlic, carrot, and celery into small pieces.
2. Slice the white part of the green onion into half inch pieces. Chop the green parts fine and set aside.
3. Melt the butter in a medium pot over a medium high heat.
4. Add the chicken apple sausage, carrot, celery, and the white part of the green onions to the pot. Sauté them for about 4 minutes.
5. Add the garlic to the pot and sauté for one minute more.
6. Add the thyme and pepper to the pot and cook for 30 more seconds.
7. Add the chicken broth and bring it to a boil. Reduce the heat and cover the pot. Simmer for 3–5 minutes.
8. Distribute the spinach and green parts of the onions evenly between the soup bowls.
9. Pour the hot soup over the vegetables, distributing the chicken, cooked vegetables and broth evenly.
10. Let the bowls sit for two to three minutes to cook the raw vegetables with the residual heat of the soup.
11. (Optional) For those who desired a bit of starch in their soup, stir in some cooked rice.