A few months ago a summer cold swept through my household. Of course my first thought was I finally got to make soup during the summer! At the time I didn’t think about writing a post with this recipe, but with the cooler months approaching I figured this would be the perfect opportunity.
Plase feel better soup. Starring chicken, Italian sausage, onion, garlic, red bell peppers, mushrooms, spinach, kale, and fresh herbs from my garden. Slow cooked all day. Being from south Texas I usually can have fresh herbs in my yard all year around. If you do not have fresh, dry works just fine. Feel free to add any vegetables you have in your house. I have added zucchini, squash, fresh green beans, and many others to this soup. Make it your own!
I hope you enjoy this as much as I did. It is gluten free, low carb, low fat, and just all around delicious. Freeze the leftovers in individual containers for a quick lunch or dinner on busy days.
Feel Better Soup
- 3 chicken breasts
- 1 pound of turkey Italian sausage
- 1 onion, chopped
- 1 red bell pepper, chopped.
- 1 sm pckg of mushrooms, chopped
- 4 cloves garlic, minced
- 1 teaspoon of fennel seed
- 1 cup of white wine
- 4 to 6 cups chicken broth
- 3 cups of spinach, chopped
- 3 cups of kale, chopped
- fresh basil
- fresh oregano
- fresh parsley
Season chicken breasts with salt, pepper, and add to slow cooker.
Brown Italian sausage in skilled, drain grease and place on top of chicken.
In the same skillet sauté onion, bell pepper, chopped mushrooms, and garlic for about 3 to 4 minutes.
Add fennel seeds and toast a little with vegetables. Deglaze pan with white wine.
Add all to slow cooker.
Top with chicken broth and cook on low for about 3 to 4 hours. Shred chicken in soup once cooked through.
Add chopped spinach, kale, fresh herbs, and green onion. Salt and pepper to taste. Crushed red pepper to taste and/or parmesan cheese.