This soup is great! I added andouille sausage and red pepper flakes, reduced the liquid to 4 cups (2 cups stock, 1 cup white wine and 1 cup water), and browned the chicken thighs in oil and lemon pepper. After browning the chicken, I took it out to cut up, then cooked the garlic and onion in the same pot, then added the potatoes, liquid and cut-up chicken back in to cook together. This sped up the overall cooking time and also let the flavors meld together better. I put in the pre-cooked sausage (which made the dish in my opinion) at the same time as the beans and spinach. With the andouille sausage and red pepper flakes, this soup was a flavorful hit on a cold night.
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This soup is great! I added andouille sausage and red pepper flakes, reduced the liquid to 4...