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Chicken and Kielbasa Winter Stew


Quick soup by using rotisserie chicken

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  • 1/2 cup chopped onion (1 medium)
  • 1/2 cup sliced carrot (1 medium)
  • 1/2 cup sliced celery (1 stalk)
  • 2 cloves garlic, minced
  • 1 tablespoon canola or olive oil
  • 2 14 1/2 - ounce cans chicken broth or 3 1/2 cups chicken stock
  • 2 cups cubed potatoes, parsnips, butternut squash and/or sweet potatoes
  • 1 14 1/2 - ounce can diced tomatoes
  • 1 8-ounce can tomato sauce
  • 2 teaspoons dried Italian seasoning, crushed
  • 1/2 teaspoon ground black pepper or 1/4 teaspoon cayenne pepper
  • 1 1/2 cup bite-size pieces cooked chicken (deli-roasted, refrigerated cooked strips, or leftovers; about 8 ounces)
  • 8 ounces cooked turkey kielbasa, cut into 1/2-inch slices
  • 1/4 cup snipped fresh Italian (flat-leaf) parsley


Adapted from


Step 1

In a Dutch oven, cook onion, carrot, celery and garlic in hot oil over medium heat until onion is tender. Add chicken broth, potatoes, undrained tomatoes, tomato sauce, Italian seasoning and pepper. Bring to boiling; reduce heat. Simmer, covered, 25 to 30 minutes or until vegetables are tender, stirring occasionally. Stir in chicken, turkey kielbasa, and parsley; simmer, covered, about 5 minutes or until heated through.
To serve, ladle stew into shallow soup bowls. Serve with breadsticks or crusty French bread


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