Chicken and Portuguese Sausage Soup
I realize the rest of the country is frozen over but here in LA we are dealing with the Two-Face of weather. 40 degree mornings that turn into 80 degree afternoons have my kids complaining that I made them wear shorts and a winter coat. I can’t tell them what to wear when I have no idea if it’s going to hail in 30 minutes. Clearly the apocalypse is coming.
And when the world ends we should all be comforted…with soup. With pre-cooked ingredients soup comes together fast so that you can warm up quickly. Then if it gets hot later just eat ice cream. Problem solved.
2 cups chicken, cooked
1 portuguese sausage, diced
2 cloves garlic, minced
1/2 cup onion, diced
2 stalks celery, diced
1 carrot, diced
2 (14 oz) cans chicken broth
1 cup corn
1/2 cup peas
1/2 teaspoon oregano
1/2 teaspoon cumin
1 teaspoon salt
1/2 teaspoon pepper
Portuguese sausage is standard Hawaiian food and I always keep one in my freezer for emergencies. Emergencies being – I need some smoky, meaty flavor.
In a pot brown the portuguese sausage, remove and set aside.
In the same pot using the oil from the portuguese sausage, cook the garlic, onion, celery and carrot until soft. Add in the chicken broth, corn and peas. Then the oregano, cumin, salt and pepper. Bring to a boil.
Turn down the heat to a simmer and add in the cooked portuguese sausage and the chicken. Cook for 10 minutes and serve hot.