Baby, it’s cold outside. Seriously. And I know, I live in the South and all you northerners are like “Whatevs. Single digit temperatures are part of our daily life.” Yes. Yes they are. But they are not a part of mine.
I don’t know about you, but when it’s cold, I like to eat soup. Hot steamy soup. And if it’s spicy that’s even better. But not too spicy, because I value my taste buds and want to be able to taste things when I’m 90 if I live to be that old.
This recipe has made it into my regular rotation this winter. You can kick the spicy level up depending on your own tastes. I buy just a regular smoked sausage because I’m wimpy like that. But I’m thinking I might get brave and try some andouille next time I make this. I’m sure my husband would appreciate that.
So if it’s cold (I know that’s such a relative word) and you like good, whole food that warms your innards and brings you comfort, you need to try this recipe. Yes. Yes you do.
- 1 onion
- 3 cloves garlic
- 1 green pepper
- 4 carrots
- 3 celery stalks
- View All Ingredient….
– You have 4 ingredients in your Pantry. –
- Dice onion, garlic and green pepper. Peel carrots and slice. Slice celery. Place all the veggies in a baggie or covered bowl and refrigerate until using. Cut sausage in half lengthwise and slice; refrigerate.
- + 20 – 30 minutes simmer time Heat oil in a large stock pot. Add veggies and season to taste with salt and pepper. Cook for 2 minutes. Add sausage and cook for 3 minutes. Pour in chicken stock and add chicken. Bring to a boil, reduce heat to low and simmer for 20-30 minutes, until chicken is fully cooked. Skim foam from the surface as needed.
- + 15 – 20 minutes simmer time Remove chicken and shred. Add back to the pot along with the Cajun seasoning and noodles. Increase heat to bring the soup back to a boil. Reduce heat and simmer, stirring occasionally, until the noodles are tender, about 15 to 20 minutes. Adjust Cajun seasoning as needed before serving.
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