Sauteed Chicken Soup
Description
This comforting Sauteed Chicken Soup delivers rich, home-style flavor in every spoonful. The dish combines savory Italian sausage with tender chicken pieces, simmered in a creamy broth thickened by blended potatoes. Fresh kale adds a pop of color and nutrients, while parmesan cheese brings a sharp, salty finish. It is the perfect meal for chilly evenings, offering warmth and satisfaction without complicated techniques. Simple to prepare with pantry staples, this soup is ideal for family dinners or meal prepping. The texture is velvety yet chunky, balancing smooth puree with hearty ingredients. Whether served with crusty bread or on its own, it is a reliable favorite that brings cozy, rustic appeal to your table.Ingredients
Directions
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Heat olive oil in a large pot over medium heat.
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Add diced onion and minced garlic, sautéing for 2 minutes until softened.
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Add chicken pieces and cook until lightly browned.
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Pour in chicken broth and water, then add cubed potatoes.
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Bring to a boil, then reduce heat to low and simmer until potatoes are tender.
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Remove potatoes from the pot and transfer to a blender.
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Add a ladle of broth to the blender and puree until smooth.
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Return the potato puree to the pot with the remaining broth.
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Stir in the browned sausage and sliced kale.
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Simmer covered for 10-15 minutes until kale is wilted and potatoes are fully tender.
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Season with salt, pepper, garlic powder, and grated parmesan cheese to taste.
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Garnish with chopped parsley and serve hot.
Nutrition Facts
Servings 12 servings
- Amount Per Serving
- Calories 804.9kcal
- % Daily Value *
- Total Fat 57.6g89%
- Saturated Fat 9.3g47%
- Cholesterol 13.0mg5%
- Sodium 416.7mg18%
- Total Carbohydrate 60.5g21%
- Dietary Fiber 10.5g42%
- Sugars 1.8g
- Protein 15.5g31%
* Percent Daily Values are based on a 2,000 calorie diet. Your daily value may be higher or lower depending on your calorie needs.
Note
Store leftovers in an airtight container in the refrigerator for up to 3 days. Reheat gently on the stove, adding a splash of broth if the soup has thickened too much.
For a vegetarian version, omit the sausage and chicken, and use vegetable broth instead of chicken broth. Add extra beans or lentils for protein.
When blending hot soup, ensure the blender lid is secure and vented to prevent steam buildup. Blend in batches if necessary to avoid overflow.
Red potatoes hold their shape well but Yukon Golds can also be used for a slightly creamier texture. Ensure potatoes are fully cooked before blending for a smooth consistency.
