Hearty Rosemary Chicken Soup

Author Val Curtis


  • 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


  1. Take 2 cloves of garlic, smash them and rub them all over the bottom of your Dutch oven.
  2. Over medium heat, brown sausage and then remove from the Dutch Oven.
  3. 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.
  4. Add 2 boxes of vegetable broth, sausage, spinach and carrots. Simmer for 45 minutes.
  5. Remove chicken from the pot. Remove the meat from the bones and add back to the Dutch Oven.
  6. Skim fat from the top of the soup.
  7. Add potatoes and simmer for 20 more minutes.
  8. 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 ;)