Italian Chicken & Sausage Stew
Prep: 20 minutes Cook: 50 minutes Serves: 8
2 tablespoons olive oil
1 package (16 ounces) sweet Italian sausage, casings removed if necessary
1 pound boneless, skinless chicken thighs, cut into 1-inch pieces
1 teaspoon kosher salt
½ teaspoon ground black pepper
3 celery stalks, chopped
2 medium carrots, chopped
1 medium yellow onion, chopped
2 garlic cloves, minced
¼ cup tomato paste
1 package (32 ounces) less-sodium chicken broth
5 red potatoes, cut into 1-inch pieces (about 1 pound)
1 can (15.5 ounces) cannellini beans, drained and rinsed
3 fresh thyme sprigs
Chopped fresh parsley for garnish (optional)
1. In large saucepot, heat oil over medium-high heat. Add sausage; cook 7 minutes or until browned, breaking up sausage with side of wooden spoon. With slotted spoon, transfer sausage to paper towel-lined plate.
2. Add chicken, salt and pepper; cook 5 minutes or until chicken is browned, turning occasionally. With slotted spoon, transfer chicken to separate plate.
3. Add celery, carrots and onion; cook 5 minutes or until vegetables begin to soften, stirring occasionally. Add garlic; cook 1 minute, stirring frequently. Stir in tomato paste; cook 1 minute, stirring frequently. Add broth; cook 1 minute, scraping browned bits from bottom of saucepot with wooden spoon.
4. Reduce heat to low; stir in potatoes, beans, thyme, sausage and chicken. Cover and cook 30 minutes or until internal temperature of chicken reaches 165° and vegetables are very tender, stirring occasionally; remove thyme sprigs. Serve soup sprinkled with parsley, if desired. Makes about 12 cups.
Approximate nutritional values per serving (1½ cups): 325 Calories, 16g Fat (4g Saturated), 54mg Cholesterol, 925mg Sodium, 24g Carbohydrates, 5g Fiber, 4g Sugars, 0g Added Sugars, 22g Protein