Turkey, Sausage, and Edamame Soup

Chicken, Sausage, and Edamame Soup

This Turkey, Sausage, and Edamame Soup recipe is amazing and so worth the trouble

Before getting started with this recipe, read my method for making a homemade chicken stock.

The turkey carcass used for the broth came from my favorite turkey recipe, which you marinate in a paste of Worcestershire Sauce, dried mustard, vinegar, and olive oil.  When making your broth, use all the juices that come from baking this turkey.  This is key to creating the soup’s great flavor.  With that in mind, if using a chicken or turkey that was not cooked this way, you might consider adding a little Worcestershire sauce and dried mustard to the stock. Careful though, just add a little at a time as it is just a back flavor in the soup.

Hint:  For browning the sausage, line a large rectangle oven pan with parchment paper or aluminum foil.  Scatter the slices on the pan and brown about 20 minutes in a 400 degree oven.  Then, drain the sausage in a colander and squeeze as much fat as you can between paper towels.  Your clean up will be a breeze.

If you’re not concerned with carbs, you can substitute the Edamame with a can of white navy beans.  I hope you enjoy all my recipes.

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Prep Time

2 hours over 2 days

Cook Time

4 hours over 2 days



1 Gallon Homemade Chicken Broth 

2 medium onions chopped

2 cloves garlic minced

3 ribs celery sliced

16 oz. frozen shelled Edamame

2 Bay leaves

1 28 oz. can petite diced tomatoes

1/4 medium head of cabbage shredded and chopped

1# smoked sausage sliced, browned, drained, and fat squeezed out between paper towels

1 quart cooked deboned chicken cut up

Chicken Base to taste (I like Better Than Bouillon)

Black pepper to taste

Pinch Thyme

Chopped fresh parsley to garnish if desired


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Heat broth in a 3 gallon stock pot.  Add onions, celery, garlic, Edamame, tomatoes, bay leaves and thyme.  Bring to simmer and allow to cook until onions are tender,  Add cabbage and cook for 10 more minutes.  Add sausage,chicken, and season to taste with chicken base and black pepper.  Simmer about 15 minutes.  Serve and garnish with chopped fresh parsley.

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