Kielbasa And Chicken Soup Recipes

SPICY KIELBASA SOUP

Steps:

• In a nonstick skillet, cook kielbasa over medium heat until lightly browned. Add the onion, green pepper and celery; cook and stir for 3 minutes. Add garlic; cook 1 minute longer. , Transfer to a 5-qt. slow cooker. Stir in the remaining ingredients. Cover and cook on low for 8-9 hours or until vegetables are tender.

COLORFUL KIELBASA

Steps:

• In a large skillet, combine the soup, water and butter; bring to a boil. Add kielbasa and rice. Reduce heat; cover and simmer for 18 minutes or until rice is almost tender. , Stir in peas and mushrooms. Cover and simmer for 15 minutes or until rice is tender and peas are heated through. Sprinkle with cheese; cover and let stand until melted.

BIG RAY'S WHITE BEAN, KALE, AND KIELBASA SOUP

Steps:

• Roll kale leaves into tight tubes and cut crosswise into 1/4-inch strips.
• Heat oil in a large, heavy saucepan over medium heat. Cook and stir kielbasa in hot oil until browned, about 5 minutes. Stir green onion with sausage; cook until onions soften, about 3 minutes. Add kale; cook and stir until kale wilts, about 3 minutes.
• Pour chicken broth over kielbasa mixture; add beans and stir. Bring the mixture to a boil, reduce heat to low, and cook at a simmer until kale is completely tender, about 15 minutes. Season mixture with salt and pepper and top with Parmesan cheese.

KIELBSA SAUSAGE AND KALE SOUP

Steps:

• Add chicken broth, butter, potatoes and carrots into a large soup pot, stir and bring to a boil. Continue cooking on a low boil until a fork easily goes through the potatoes, about 20 minutes.
• Remove half of the potatoes/carrots from the pot and set aside for later. Use an immersion blender and blend the broth with remaining potatoes, carrots that are in the pot until creamy.
• Add sausage, kale, salt and pepper to pot, stir to combine.
• Bring to a boil and then simmer for 20 minutes. Add remaining potatoes and carrots back into the pot and stir. Serve and enjoy!

COLLARD-KIELBASA SOUP

Steps:

• Place water and kielbasa into a soup pot, cover, and bring to a boil over high heat. Reduce heat to low, and simmer for 30 minutes. Stir in diced potatoes, and simmer 15 to 20 minutes more. Add greens and beans, simmer for 20 minutes longer.
• While the greens and beans are cooking, place a saute pan over medium heat. Stir in the bacon, and cook to melt out some of the fat. Sir in the garlic, onions, and bell pepper; cook until the bacon is almost crisp. Drain off as much grease as you can, and add the mixture to the simmering soup, and cook an additional 15 to 20 minutes. Season to taste with salt and pepper.

CHICKEN TORTELLINI SOUP

Steps:

• Heat olive oil in a large stockpot, over medium heat, until it begins to shimmer. Add Kielbasa and brown. Remove to a paper towel-lined plate and set aside.
• Add remaining 2 tablespoons of olive oil to the stockpot and heat over medium heat, until it begins to shimmer. Add onion, garlic, carrots, celery, 1/2 teaspoon salt, black pepper, red pepper flakes, and thyme. Saute, stirring frequently, until the vegetables are softened but not browned, about 6-7 minutes.
• Add the sausage back to the stockpot. Add in the chicken broth, bay leaves, and Better than Bouillion. Bring to a boil, reduce heat and simmer 20 minutes. Add the chicken, tortellini and simmer just until pasta is al dente, about 5 minutes. Stir in the baby spinach. Ladle into bowl and garnish with parsley and serve.

KIELBASA AND CHICKEN SOUP

Steps:

• Cut kielbasa into 1/4" thick slices, and then slice then slice each slice in half. Put in large pot.
• Debone and shred chicken (store bought pre-cooked rotisserie) Add to pot.
• Add roasted garlic and herbs, then turn heat on stove to high (add a little of the broth) and Sautee to meld flavors, then add the rest of the broth.
• Add all vegetables.
• Optional: add noodles once soup is boiling.
• Let it simmer for 30 minutes.

CHICKEN KIELBASA SOUP DUNN RIGHT

Steps:

• Bring chicken stock ingredients to a boil in medium-large stock pot. Cook chicken until mostly cooked, approximately 15 minutes. While chicken is cooking chop vegetables and prepare other ingredients. Remove chicken to plate and let cool for 2-3 minutes. Reduce heat of chicken stock and continue simmering on medium low. Cut chicken into small shredded pieces. Chicken will not be completely cooked, it should still be raw and pink in the middle. Do not throw away bones, return bones to chicken stock pot. Heat 1 T of olive oil in large stock pot over medium high heat. Add garlic and ginger and cook approximately 1 minute, add chicken to olive oil and brown chicken for approximately 3-5 minutes. Add onion, carrots, celery, thyme and a little salt and pepper. Reduce heat to medium, cook covered for 5 minutes stirring occasionally. Add broths and 1 1/2 C strained homemade stock. (You are only using the liquid from the homemade stock.) Bring to a boil. Reduce heat to low. Add zucchini, bay leaves, coriander, cardamon, red pepper, salt and pepper. Cook for 15 minutes on low, stirring occasionally. Add lemon juice, stir in completely cook for 1-2 minutes, then add cream and cook for an additional 10 minutes on low, stirring occasionally. Add kielbasa and let simmer stirring occasionally for up to an additional 30-40 minutes. Turn off heat, remove bay leaves and discard. Add fresh parsley to pot, stirring in to distribute evenly. Serve hot in bowls, sprinkle top with freshly grated parmigiano cheese. Serve with favorite homemade or store-bought honey wheat bread. *remaining homemade chicken stock can be frozen *Prepared soup can be stored in airtight container in refrigerator up to 5-7 days reheated in stock pot on stove on medium-low heat.