Hearty Rosemary Chicken Soup
Yes, this is a simple recipe for a Hearty Rosemary Chicken Soup, but it is so much more. Garlic, sausage, spinach, onion, and potatoes are also present to make this soup a Fall favorite in our house.
When I received a new Dutch oven, I struggled to decide what to make first in this beauty. Quickly, the air turned cool and all I could think about was soup and casseroles.
We had one of those nights where there wasn’t much in the kitchen and I just started throwing ingredients together. It was actually pretty good and my kids both had seconds. Hmmmm. The next week, I tried it again, adding a little more garlic. Again, it was a hit. Then this week, I KNEW I had the magic finish. YES!
The game changer is three-fold: 1) rubbing the Dutch Oven down with garlic, 2) using a Dutch Oven to take advantage of those seared bits in the bottom of the pot, 3) the vegetable broth – SO much more flavor with Pacific’s Vegetable Broth.
As I am sitting here typing, I asked my better half, “What are we going to name this soup?” His response? “Satisfaction Soup.” That’s right. It is THAT good and when the winter blues or the season’s colds hit, you will want to have a pot of this ready to go.
Hearty Rosemary Chicken Soup
Ingredients
- 1 1/2 lbs ground sausage
- 1 whole organic chicken cleaned and quartered
- 3 sprigs of rosemary
- 6 cloves of garlic 2 smashed, 3 chopped
- 1 large onion diced
- 3 boxes of vegetable broth
- 10 oz frozen cut spinach
- 4 carrots thinly sliced
- 4 white potatoes diced
- Grated parmesan optional
Instructions
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Take 2 cloves of garlic, smash them and rub them all over the bottom of your Dutch oven.
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Over medium heat, brown sausage and then remove from the Dutch Oven.
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Add rosemary sprigs, garlic and onion. Place chicken in Dutch Oven, skin side down. Flip after 7 minutes and stir onions and garlic around from the bottom. Place lid on top and let everything cook for 15 more minutes.
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Add 2 boxes of vegetable broth, sausage, spinach and carrots. Simmer for 45 minutes.
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Remove chicken from the pot. Remove the meat from the bones and add back to the Dutch Oven.
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Skim fat from the top of the soup.
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Add potatoes and simmer for 20 more minutes.
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Serve and top with grated parmesan. Enjoy!
Recipe Notes
The extra box of vegetable broth is to increase the volume of the broth as you work your way through the pot the next day 😉
If you need a little more soup inspiration?
Follow Bonbon Break’s board Soups to Warm Your Soul on Pinterest.
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