Chicken and Kielbasa Winter Stew
By Cookie67
You can make this stew in just an hour. The secret? Start with precooked chicken and sausage. The added root vegetables make this a satisfying winter meal.
Ingredients
- 1/2 cup onion, chopped
- 1/2 cup carrot, sliced
- 1/2 cup celery, sliced
- 2 cloves garlic, minced
- 1 tablespoon canola or olive oil
- 2 (14.5-ounce) cans chicken broth or 3 1/2 cups chicken stock
- 2 cups potatoes, parsnips, butternut squash and/or sweet potatoes, cubed
- 1 (14.5-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 cups cooked chicken, cut into bite-size pieces
- 8 ounces fully-cooked turkey kielbasa, cut into 1/2-inch slices
- 1/4 cup fresh Italian (flat-leaf) parsley, snipped
Details
Servings 6
Preparation time 30mins
Cooking time 60mins
Adapted from midwestliving.com
Preparation
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 (and/or other root vegetables), 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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