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Chicken and Smoked Sausage Stew

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I have a confession: I am really weirdly picky about soup.

Cheese had better be involved. Also, if there is cream in that situation, that’s even better. Bean-based soups are pretty good, too. But broth-based soups? Not exactly a fan. In fact, I tend to avoid them if possible. Sure, I’ll eat them…they just aren’t my favorite.

So when I found a broth-based stew recipe in Midwest Living magazine, I was surprised to find that it was calling to me, begging me to make it happen in my kitchen. I mean, of course I had to alter it quite a bit…but the general structure is still there. And there isn’t a drop of cream or speck of cheese in sight. And you know what? I really liked it. WEIRD, I know.

In fact, my father has declared this to be his new favorite soup of all time. Big statement, right there. I think he would eat an entire pot of this soup by himself if he could. But if you’re going to eat a giant pot of soup, this might be the one to choose. It’s hearty and will warm you up from the inside out, but is full of all sorts of winter veggies to keep you healthy during these long, cold months. Plus, it freezes extremely well, making it a great option for making ahead and reheating later. Consider serving it on top of some brown rice for some extra hearty goodness.

Maybe this is all a sign that I’m starting to grow up and appreciate soups that are actually good for me…Yikes!

Adapted from December 2012 Midwest Living Magazine.

Chicken and Smoked Sausage Stew
Yield: 6 servings
  • ½ cup chopped onion
  • ½ cup chopped carrot
  • 2 cloves garlic, minced
  • 1 tablespoon olive oil
  • 1 quart low-sodium chicken stock
  • 2 cups cubed sweet potato
  • 1 can diced tomatoes, undrained
  • 1 8-ounce can tomato sauce
  • 1 teaspoon each dried parsley and dried oregano
  • ½ teaspoon black pepper
  • 1 cup cooked chicken
  • 1 13-ounce package smoked turkey sausage, sliced
  • ½ bunch kale, stems removed and cut into manageable pieces
  1. In a dutch oven, saute onion, carrot and garlic in the oil until onion is soft. Add stock, potato, undrained tomatoes, tomato sauce, dried herbs and pepper. Bring to a boil, reduce to a simmer and simmer 20-25 minutes, until potato is tender. Stir in chicken, sausage, and kale. Simmer until heated through and kale is wilted.
  2. Will last for about 4-5 days in the refrigerator and 3 months in the freezer.
The longer this sits, the more the flavor of the smoked turkey sausage mingles with the rest of the soup. You might consider making this the night before, then reheating and adding the kale just before serving.

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Amy Bartholomew

Sunday 18th of December 2016

Any time you create ! Its all ways a good thing when your a cook!!! Bravo !! Keep up your passion!!

Culinary Flavors

Monday 6th of October 2014

A very hearty and filling stew! Thanks for coming and linking up at The Weekend Social. All posts get pinned on our pinterest board! Please be sure to come back next week starting Thursdays at 9PM EST on! I hope to see you there!

Chicken and Smoked Sausage Stew | The Perky Primal

Saturday 9th of November 2013

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Saturday 1st of December 2012

haha ok there is absolutely nothing my tummy would tolerate in that soup. But I would eat it anyway. That looks too good girl!! Mmm....Ultimate comfort soup!


Friday 30th of November 2012

I am an unapologetic soup LOVER. I could eat it three meals a day and all year 'round. Yes, hot soup in the summer is just fine with me. :)


Saturday 1st of December 2012

That's ok, I frequently crave ice cream when there is snow up to my rear, so we're equally crazy, just on opposite ends of the spectrum. :-)