Chicken, Sausage StewUser Submitted Recipe
16 oz. mild Italian sausage
1 small head savoy cabbage, sliced
2 leeks or 1 onion
2 cups sliced mushrooms
3 carrots peeled and chopped fairly small
Salt and pepper
6 cups chicken stock
1 can chick peas, drained
4-5 chicken thighs cut into bite size pieces
Over medium high heat, put sausage and a little olive oil into a soup pot. Break up and begin to cook. Add sliced cabbage, mushrooms and leeks. When these begin to wilt add carrots. Season with salt and pepper. When the sausage is done add chicken stock and chick peas. Cover and bring to boil, add chicken until cooked through. Serve with warm crusty bread.
no nutrition information available
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