Thursday, October 22, 2020

Vegetable, Sausage and Chicken Soup with @nakednutrition Naked Collagen

I am loving soup season! This vegetable-packed, gluten free soup gets pops of umami from turkey kielbasa and chicken thighs, a dash of sweetness from caramelized onions, butternut squash and chopped tomatoes and warmth from paprika and cumin. The broth is enriched with @nakednutrition Naked Collagen right before adding to the saute and simmering, giving it a great body and a boost of protein and calcium.

Well, I guess we have finally hit the wall and the cold has settled in for good. I have to say, I had high hopes last week when there was sun outside, but last weekend solidified Autumn for us. N and I went apple picking in the wind and grey skies, and I was glad that I had a stash of broth hanging out in the fridge as well as this rich, hearty soup that I made on Friday. 

Like most of my soup season creations, this one was more of a "clean out the freezer" conglomeration than anything! I had a glut of homemade chicken stock in the freezer from a few rotisserie birds and a half-link of turkey kielbasa, as well as some assorted veggies laying around. Inspired by the farro and butternut squash salad I made last Christmas out of Jacquelyn Dodd's book
Lush: A Season-by-Season Celebration of Craft Beer and Produce, I began with the onions, kale and squash and fleshed it out as I went, adding some potatoes from the pantry for good measure and some extra warming spices. 
Of course, you can't have a hearty, rich flavoured soup with a watery broth! Even though mine was a homemade, long-simmered concoction, I didn't have the chance to add the collagen rich chicken feet to the pot like I usually do. Instead, I turned to what is becoming my favourite fall supplement - Naked Nutrition's Naked Collagen Peptides. A few scoops whisked into the pot of stock enriched the body and bumped up the protein and calcium in the liquid, making the final soup hearty, stick to your ribs and packed with goodness (and flavour). No matter how cold it gets, I'm sure to have some brothy goodness on hand!
Do you embrace soup season? What are some of your favourites? 
Vegetable, Sausage and Chicken Soup
Serves 8
10 cups chicken stock (I used homemade, you can also use low sodium store-bought)
1 tbsp kosher salt (if using homemade, unsalted stock) or to taste
1 tbsp canola oil
3 skinless, boneless chicken thighs, chopped into small pieces
1 tbsp sesame oil
2 large onions, diced
2 large celery stalks, chopped
4 large Yukon Gold or red-skinned potatoes, peeled and chopped into bite-size pieces
10 oz turkey kielbasa, diced
3 cloves garlic, minced
5 medium field tomatoes, diced (or 1 15 oz can)
1/2 tbsp ground cumin
1/2 tsp black pepper
26 oz frozen butternut squash cubes
18 oz frozen kale (or greens of choice)
  1. In a saucepan, bring the stock to a simmer and whisk in the collagen and salt. Simmer 10 minutes, then remove from heat and set aside.
  2. In a large, heavy pot, heat the canola oil over medium-high heat and add the chicken thighs. Cook, stirring, until browned. Remove to a plate and set aside.
  3. Reduce heat to medium-low and add the sesame oil and onions. Cook, stirring occasionally, until the onions are beginning to brown, about 10 minutes. Add splashes of water if needed to prevent burning.
  4. Add the celery, potatoes and kielbasa and cook, stirring, for another 10 minutes until the vegetables begin to soften and the kielbasa caramelizes.
  5. Stir in the garlic, tomatoes and spices and cook until fragrant, about 2 minutes.
  6. Stir in the fortified broth and add the browned chicken thighs, butternut squash and kale.
  7. Bring to a simmer and cook, uncovered, for 40 minutes or until the potatoes are cooked through.

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