Free-Range Poultry Recipe

Chicken Sausage Soup


1 1/2 lbs. Italian sausage
3 lbs. chicken backs and necks
4 stalks celery, diced
1 large onion, diced
1 lb. carrots, diced
1 can green beans
1 can kidney beans
1 (15 ounce) can Hunts tomato sauce
1 teaspoon oregano
1 clove garlic, minced
1 teaspoon parsley
1 package Acini Di Pepe noodles
Parmesan cheese to taste
Salt and pepper to taste


Place chicken in a pot with 5 quarts of water. Sprinkle with salt and pepper.

Cook until chicken is done. Remove chicken and allow to cool. Debone chicken.

Boil sausage in same water for 20 minutes. Remove sausage and slice thin. Place back into chicken broth.

Add celery, carrots, and onion and simmer until vegetables are tender. Season with salt and pepper. Add green beans, kidney beans, and tomato sauce. Simmer.