I love soup. I could eat it just about every day (well, in cool and cold weather, anyway). I had it in my head that I wanted to make a soup using both chicken and Italian sausage. I also wanted it to be a creamy soup, as creamy soups are my favorite. This one looks so white I was calling it the white soup. But hiding underneath the lack of color is a flavorful and hearty meal that will warm your insides. The first time I made it I also included 3 small apples, peeled and cut into chunks. But the apples didn’t hold up and the flavor didn’t come through, so I omitted them the next time I made the dish. Here’s how I made it.
Creamy Sausage Chicken And Potato Soup
- 1 lb sweet Italian sausage
- 1 lb chicken tenders
- 3 lg white potatoes
- 2x 26.1 oz box Swanson Traditional Cream Starter
- 1 tsp onion powder
- 1 tsp garlic powder
- 1/2 tsp -1 tsp pepper (depending on your taste)
- salt and pepper to taste
- shredded cheddar (optional)
Using the oven function set the Ninja to 400.
Peel potatoes and cut them into chunks.
Place the potatoes into the Ninja and let them brown a little.
While the potatoes are browning cut the chicken and the sausage into chunks. Add the chicken and sausage into the pan as you cut them.
Pour the Cream Starter over everything.
Put the seasonings in the pan and stir well. Stir well and try to be sure everything is covered by the Cream Starter.
Cook for 1 hour.
Serve with salt and pepper to taste. You could also sprinkle a little shredded cheese on top for both flavor and color if you want.