Chicken Sausage Noodle Soup with Mustard Greens (Gf, Df)

‘Tis the season for ALL of the soups! I could eat soups year round, but there is definitely something special about eating them in the winter. I cannot get enough of them; they are the coziest and you can add in all of the nutrients and vegetables without compromising the taste. If you know me you know I am not a huge salad girl, so soups and stews are one of my favorite way to get my greens in. One of my top soups that I’ve made this season is my chicken sausage noodle soup.

This chicken sausage noodle soup has lots of veggies and some amazing Mustard Greens from Nature’s Greens. I really love and appreciate all of their pre-washed, farm fresh greens. The Mustard Greens specifically add the perfect peppery taste to the soup and beyond! They would be great sauteed with ghee or butter as a hearty side, and I love the idea of adding them to a pesto or chimichurri for steaks. Kale would be a great substitute for the mustard greens if you cannot find them near you.

Chances are I’m enjoying a soup with a slice of bread, crackers, etc. on the side, but this one adds in pasta which is the perfect addition of a carbohydrate. It also contains butternut squash, so you are bound not to leave the bowl feeling hungry. You can skip the pasta and use butternut squash noodles by making them with a spiralizer or buying them pre-cut at the store. This will keep the dish in the spirit of a traditional noodle soup. I’ve made the soup both ways and enjoy each version equally! I love making a big batch and having it for meals throughout the week; it stays good for about five days in the fridge. 

Let me know if you decide to make it and I would absolutely love to hear what you think! If you remake on Instagram, remember to tag me at @matcha_and_margs so I can send the love and support right back. Enjoy! 


Chicken Sausage Noodle Soup with Greens (Gf, Df)

Prep Time15 mins
Cook Time20 mins
Total Time35 mins
Course: Soup
Keyword: Dairy Free, Gluten Free, Greens, Soup, Vegetables


  • 6 cups chicken broth
  • 1 lb chicken sausage
  • 1 zucchini
  • 1 cup mustard greens I used Nature’s Greens brand, can sub for kale
  • 1 cup butternut squash can spiralize and omit the pasta below!
  • 1 package pasta I used Banza chickpea pasta shells
  • 1/2 cup leeks
  • 2 stalks celery chopped
  • 3 cloves minced garlic
  • 1 tbsp oregano
  • 1 tsp pink salt more or less to taste depending on the sodium content of your broth
  • 1/2 tsp pepper
  • 2 bay leaves
  • 2 tbsp avocado oil


  • Add the avocado oil to a stock pot and bring to medium heat.
  • Add the leeks, celery, and minced garlic to the pot and saute until translucent.
  • Add the chicken sausage, chopped zucchini, and butternut squash cubes (or spirals) and saute until the chicken is cooked through entirely. 
  • Add in the chicken broth, the pasta (if using), oregano, salt, mustard greens and bay leaves. Bring the pot to a boil and then let simmer until the butternut squash is tender. 
  • Serve and enjoy! It pairs well with parmesan (vegan or regular) on top.

If you want to add the vegan parmesan on top, you can find my recipe linked here!

This post has been sponsored by Nature Greens, but all of the opinions and reviews are wholeheartedly my own! 



Habanero Salmon Cakes (Gf, Df)

A few months ago I discovered Yellowbird Sauces line of hot sauces and completely fell in love! I love adding spice to almost all of my foods and was excited to find a way to do so with a healthier sauce that reminded me of Sriracha. All of their flavors are amazing, but my two favorites are probably the Habanero and the Blue Agave Sriracha! They’re sweetened with a touch of cane sugar and do not have any weird fillers or ingredients. And you know I love when you are able to find products on Thrive Market! (Click here to see my full blog post of my Thrive Market recommendations, Yellowbird included!).

Although I have been pouring these sauces on a lot of my meals, I thought it would be fun to create a recipe with them. Salmon and tuna cakes are one of my favorite things to make in a pinch when I do not have any food prepped  and chances are I have a can of wild caught fish on hand. For this recipe, I used Natural Sea salmon. Their salmon is my favorite canned variety I have tried so far. It tastes so flaky and fresh! This is the perfect recipe to whip up for a quick and easy meal – I find that these can be incorporated into any meal of the day. For example, you can have them for breakfast with eggs on top. Hope you enjoy!

Habanero Salmon Cakes

Prep Time10 mins
Cook Time10 mins
Total Time20 mins
Course: Main Course


  • 2 5oz cans Natural Sea wild salmon
  • 2/3 cup almond flour
  • 1 pasture raised egg
  • 1/2 tsp Himalayan pink salt
  • 1/2 tsp white pepper black works well too!
  • 1/2 tsp garlic powder
  • 1 tsp ground flax
  • 2 tbsp Yellowbird Habanero Hot Sauce you can use less or more depending on your spice preference
  • 1 tbsp avocado oil


  • Mix all ingredients in a large bowl and make sure that the salmon is broken up into the mixture. 
  • Roll the entire mix into cakes.
  • Cook each cake on a heated pan in avocado oil for around 5 minutes per side or until browned. 
  • Cook the cakes in batches until they are all complete.