Low Carb Chicken Sausage and Kale Soup Paleo

Ingredients

• 4 links Aidells Chicken and Apple Sausage (grilled)
• 1/4 cup olive oil
• 1 1/2 ounces leeks (sliced, or green onion)
• 2 cloves medium of garlic (sliced)
• 4 ounces ribs celery, (sliced (2 stalks))
• 4 ounces yellow crookneck squash (large dice, (1 small squash))
• 4 ounces zucchini (large dice, (1 small zucchini))
• 4 ounces stripped kale, (roughly chopped)
• 4 ounces tomato, (seeded & diced (1 medium))
• 4 ounces carrot, (sliced)
• 1/3 cup Chardonnay
• 1 tablespoon Garlic and Herb Seasoning Blend
• 1/2 teaspoon red pepper flakes
• 32 ounces chicken broth
• 2 cups water
• salt and pepper to taste

Instructions

1. 1

   Grill the sausages. While the grill is heating and the sausages are cooking, wash and cut the vegetables and strip then chop the kale into 1 inch strips.

2. 2

   Heat 1/4 cup of oil in a soup pot or a dutch oven, over medium high heat. When the oil is hot, add the leeks, celery and carrots cooking until beginning to soften. Next, add the squash and zucchini, stirring. Then add the wine, tomato, Garlic & Herb Seasoning Blend, red pepper flakes, and kale. Cover and turn the heat down to a simmer. Simmer for 5 minutes and give the vegetables a good stir. Add the chicken broth and water and bring up to a simmer. Cover and simmer gently for 30 minutes or until the vegetables are done to your liking. Slice the sausage and add to the soup just long enough to heat through.

3. 3

   Taste and adjust seasoning. Serve.