Chicken And Sausage Stew Recipe

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Chicken and Sausage Stew

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3 lb
chicken, broiler-fryer
2 qt
2 lb
italian sausage, hot
6 slice
garlic cloves, minced
1 Tbsp
parsley, fresh and chopped
1 tsp
dried oregano
16 oz
tomatoes, crushed
8 oz
tomato sauce
8 oz
macaroni, cooked
"just a pinch" of salt
"just a pinch" of pepper


1Place chicken and water in a large kettle; bring to a boil.

2Reduce heat; cover and simmer until chicken nearly falls from the bones.

3Remove chicken from stock.

4Chill stock.

5Remove chicken from bones and cube; set aside.

6Puncture skins of sausages; cover with water in a small saucepan and boil until fully cooked, 20-30 minutes.

7Drain; pan-fry sausages until browned.

8Cool and cut into bite-size pieces; set aside.

9In a dutch oven, cook bacon until crisp; Drain, reserving 1 teaspoon drippings.

10Cool and crumble bacon; set aside.

11In the drippings, saute' garlic.

12Skim fat from the chicken stock; add 5 cups to dutch oven.

13Add chicken, sausage, bacon, parsley and oregano; Cover and simmer 10-15 minutes.

14Add tomatoes, tomato sauce, macaroni, salt and pepper; simmer 10 minutes more.

About this Recipe

Course/Dish: Chicken Soups
Other Tag: Quick & Easy