Hey all fellow cooks. I made up a new recipe today. With the snow, today is a soup day. For some reason I was craving Jimmy Dean sausage, chicken, chicken broth and noodles or pasta. I couldn't find a recipe so I made one up. It's good, not the best thing I have ever made, but was still good and yummy enough I will have again for dinner. A little more of the seasonings might do the trick.
Jimmy Dean & Chicken Noodle Soup
Approx. 1 hour to make. By Donna Robb 2/22/2015.
8 oz Jimmy Dean regular sausage (1/2 chub) the kind you use for breakfast.
12.5 oz can of cooked chicken breast.
2-32 oz low (or no sodium if you can find it) Chicken broth.
14.5 oz Hunts fire roasted diced tomatoes with garlic.
2 tsps Basil
1 tsp Cavenders Greek seasoning (or Tony Chachere's Creole Seasoning)
1 tsp Italian Seasoning
1 tsp Garlic Pepper
3-4 dashes of crushed red pepper flakes
1.5 tsp (5 or 6 grinds) of fresh ground black pepper.
A dash of sugar
8 splashes of Red Wine Vinegar
8 oz egg noodle or pasta
Shredded Mozarella cheese to top
In a soup pot crumble 8 ounces of Jimmy Dean regular (or spicy, but not maple) sausage. Cook on medium heat until light brown on both sides. Remove sausage and drain grease on a plate lined with paper towels, pat dry with other paper towels. Wipe the grease from the pot, but don't rinse. Deglaze the pan with about an inch of Chicken broth. Be sure to scrape off the brown from the sausage on the bottom of the pan and get that into the broth. Add 1 tsp each basil, Cavenders, Italian, Garlic Pepper. 3-4 dashes of crushed red pepper flakes. 1.5 tsp of fresh ground black pepper - or 5 or 6 turns of the pepper mill. Stir well. Let cook until fragrant, about 2-3 minutes. Open the can of chicken saving the lid. Squeeze out the fluid with the lid. Add cold water and squeeze out again. Add to pot, add just enough broth to cover chicken, stir . Cover pot and cook on medium low for about three minutes. Add cooked sausage, add just enough broth to cover. Stir well. Cover and let cook another 3 minutes. Taste, add a pinch of sugar, another tsp of basil and three splashes red wine vinegar. Add rest of broth, stir well.
Add noodles/pasta, cover and cook for three minutes on medium-high. While cooking open your can of Hunt's tomatoes. When three minutes are up add 5 splashes red wine vinegar and tomatoes. Stir well. Cover and cook for seven minutes. When the cooking time is up, note there will be a creamy colored foam on the surface from the starch of the noodles, it's okay, just stir it in. Taste and adjust seasonings. Serve with shredded mozarella as a topping. Stir in to soup while hot to melt. It also cools the soup somewhat. Enjoy!