Hearty Chicken And Sausage Soup Recipe - chicken

Method

• Place above ingredients in large pot with just sufficient water to cover chicken.
• Cover pot and simmer till chicken is quite tender, about 1 to 1 1/2 hrs.
• 4 stalks celery, minced 3 tbsp.
• butter 1 tbsp.
• oil 12 ounce.
• pork sausage links, sliced 3/4-inch thick 6 ounce.
• packaged stuffing mix 4 teaspoon sage 1 tbsp.
• basil 1 c. Parmesan cheese 1/2 c. water
• Preheat oven to 300 degrees.
• In the meantime, in a heavy, 10-inch skillet, saute/fry onions and celery in butter and oil till onions are soft.
• Remove with a slotted spoon to a large bowl.
• Brown sausage in same skillet, and transfer to bowl.
• Add in stuffing mix, sage, basil, cheese and water to bowl, and combine all.
• Place in a buttered 9 x 13-inch pan or possibly baking dish.
• Cover and bake 1 1/2 hrs.
• 1/2 teaspoon rosemary leaves, crumbled Parsley, minced (to taste)
• After chicken has cooked, strain broth into another pot.
• Remove meat from bones and cut into bite-size pcs.
• Add in to broth along with celery seed, rosemary and minced parsley.
• When the stuffing mix has finished baking, stir into the pot of chicken.
• Check seasoning, and serve piping warm.
• Serves 8 to 10.