Looking for more quick, easy, and healthy dinner ideas? Then this installment of What’s Cookin’ will not disappoint! We’re cooking up meals with fresh & flavorful Isernio’s sausage!
This post is sponsored by Isernio’s.
Isernio’s sausage is some of the best. Made right here in the Pacific Northwest, it’s received both national and international recognition for its quality and authenticity. And not only is it incredibly delicious and fresh-tasting, but it’s made with no fillers or mystery meat. Just good, quality ingredients you can trust.
Isernio’s sausage comes in several great flavors, and stands apart from the competition by offering identical sausages in both links and rolls. To make things incredibly easy in the kitchen when you’re making patties or browning crumbled sausage, opt for rolls. If you’re throwing them on the grill or slicing them to go into your favorite casserole, choose links.
They also offer their products in traditional pork or lightened-up chicken sausage, so there’s a product for every diet and lifestyle. It’s so versatile and delicious – once you taste the difference in quality, you won’t go back to your old stand-by.
Which brings me to today’s recipe. A few weeks ago, both my kids were home with head colds. And since the go-to remedy is good old-fashioned chicken soup, I whipped some up from scratch in under 20 minutes using my Instant Pot. You guys. It was THE BEST chicken soup I’ve ever had.
But here’s the thing. I had a bit of a head start. I’d used some leftover roasted chicken I’d had in the freezer, so basically all I had to do was heat it up and throw it in. If I’d had to boil, roast, chop, or shred chicken to add to the soup – it would have taken MUCH longer.
When I wanted to make the soup again (did I mention how good it was???) but discovered I didn’t have any cooked chicken on hand, I found myself in a pickle. However I DID have chicken sausage on hand, so I decided to try something new. The result was all the comforting goodness I was hoping for with the added bonus of fresh, flavorful sausage – in a fraction of the time it would’ve taken me to cook and shred some chicken.
So today I’m sharing it with you. The next time you’re looking for a quick and satisfying dinnertime solution, try this!
Chicken Sausage Noodle Soup
Ingredients:
- 1 lb. Isernio’s chicken sausage roll (I used Mild Italian Chicken Sausage)
- 1/2 onion, chopped
- 1 celery stalk, chopped
- 3 carrots, peeled and chopped
- 6 cups chicken broth
- 1 1/2 tsp. dried parsley
- 1 1/2 tsp. Italian seasoning
- 2 cloves garlic, minced
- 1 Tb. oil (if using chicken sausage)
- 4 cups uncooked extra-wide egg noodles
- salt & pepper to taste
Instructions:
- In either an Instant Pot on saute, or in a stove-top pot on medium-high heat, heat oil and brown sausage for 2 minutes.
- Add onions and saute for an additional 2 minutes.
- Add garlic, carrots, and celery, and saute for 2 more minutes.
- Add chicken broth, parsley, and Italian seasoning and bring to a boil. If using an Instant Pot, you may have to increase the saute heat to the highest setting for it to get hot enough.
- (INSTANT POT METHOD) Once boiling, add dry noodles and set on regular pressure for one minute*. Quick release when done, and season with salt & pepper to taste.
- (STOVE-TOP METHOD) Once boiling, add dry noodles and cook according to package directions. Season with salt & pepper to taste.
*Note: This time may vary based upon your brand of noodles and the recommended cook time. Generally, divide the typical boil time in half and subtract 2 minutes, rounding down if you don’t have an even number. It’s better to under-cook and boil for additional time once you open the pot than cook for too long and end up with mushy noodles.
OTHER QUICK MEAL OPTIONS:
Simply cook the sausages and serve them on a bun plain, with marinara sauce and mozzarella, or with sausage & peppers. Or slice them into rounds and serve them on a super-easy naan pizza!
