Chicken and Sausage Stew

Chicken And Sausage Stew

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  • 3 lb
    chicken, broiler-fryer
  • 2 qt
  • 2 lb
    italian sausage, hot
  • 6 slice
  • 2
    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

How to Make Chicken and Sausage Stew


  1. Place chicken and water in a large kettle; bring to a boil.
  2. Reduce heat; cover and simmer until chicken nearly falls from the bones.
  3. Remove chicken from stock.
  4. Chill stock.
  5. Remove chicken from bones and cube; set aside.
  6. Puncture skins of sausages; cover with water in a small saucepan and boil until fully cooked, 20-30 minutes.
  7. Drain; pan-fry sausages until browned.
  8. Cool and cut into bite-size pieces; set aside.
  9. In a dutch oven, cook bacon until crisp; Drain, reserving 1 teaspoon drippings.
  10. Cool and crumble bacon; set aside.
  11. In the drippings, saute' garlic.
  12. Skim fat from the chicken stock; add 5 cups to dutch oven.
  13. Add chicken, sausage, bacon, parsley and oregano; Cover and simmer 10-15 minutes.
  14. Add tomatoes, tomato sauce, macaroni, salt and pepper; simmer 10 minutes more.

Printable Recipe Card

About Chicken and Sausage Stew

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

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