Cajun Chicken Noodle Soup
•1 onion
•3 cloves garlic
•1 green pepper
•4 carrots
•3 celery stalks (I did not have any so I used some celery flakes and celery salt)
•1/2 lb. sausage (smoked, chorizo or andouille) --(I used HOT breakfast sausage)
•1 T. oil
•Salt and pepper, to taste
•6 c. chicken stock
•1/2 lb. boneless, skinless chicken breasts
•1 T. Cajun/blackening seasoning, more or less to taste
•2 c. mini bow-tie pasta (or other pasta shape)
Dice onion, garlic and green pepper. Peel carrots and slice. Slice celery. Place all the veggies in a baggie or covered bowl and refrigerate until using. Cut sausage in half lengthwise and slice; refrigerate.
+ 20 – 30 minutes simmer time Heat oil in a large stock pot. Add veggies and season to taste with salt and pepper. Cook for 2 minutes. Add sausage and cook for 3 minutes. Pour in chicken stock and add chicken. Bring to a boil, reduce heat to low and simmer for 20-30 minutes, until chicken is fully cooked. Skim foam from the surface as needed.
+ 15 – 20 minutes simmer time Remove chicken and shred. Add back to the pot along with the Cajun seasoning and noodles. Increase heat to bring the soup back to a boil. Reduce heat and simmer, stirring occasionally, until the noodles are tender, about 15 to 20 minutes. Adjust Cajun seasoning as needed before serving
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