Thai Chicken, Squash & Chickpea Soup


1 tbsp olive oil or bacon fat

1 onion, diced

4 garlic cloves, minced

1 lb Zinn Farms Thai chicken sausage

2 celery stalks, chopped

4 carrots, chopped

1 butternut squash, chopped

28 fl oz tomatoes, diced, canned

1 can chickpeas

4 cups chicken broth

½ tsp pepper

1 tsp salt

1 tsp paprika

3 bay leaves

1 cup macaroni

1 tsp basil

½ tsp thyme

½ cup sour cream



Heat oil or fat over medium heat in large pot. Add the onions and garlic and cook for 3 minutes, or until onions are soft. De-case Zinn Farms Thai chicken sausage and add to pot. Saute for 5 minutes, breaking the chicken into smaller pieces as it cooks.

Add the celery, carrots, squash, tomatoes, chickpeas (including juices) and chicken broth to the pot. (add additional stock or water as needed to cover all ingredients.) Add salt, pepper, paprika and bay leaves. Stir, cover and bring to a boil. Reduce heat and simmer for 30 minutes.

Add dry macaroni, basil and thyme.  Continue to simmer for 10-15 minutes, or until the pasta is cooked. Remove bay leaves.

Serve warm with a tablespoon of sour cream.