Ingredients:
- 2 teaspoons olive oil
- 12 oz. package chicken sausage, cut into bite-sized pieces (I used the Premium
- Publix brand Artichoke & Parmesan chicken sausage)
- 1 Tablespoon butter
- I onion, chopped
- 3 cloves garlic, minced
- 3 celery stalks, chopped
- 5 carrots, peeled & chopped
- 3.5 oz. shiitake mushrooms, thinly sliced
- 8 oz. baby Bella mushrooms, thinly sliced
- 1/2 teaspoon salt
- Freshly ground pepper, to taste
- 1/2 teaspoon dried thyme
- 1/4 cup all-purpose flour
- 4 cups chicken stock (I used homemade chicken broth I had saved in the
- freezer, but store bought will work. I recommend Trader Joe’s Organic LowSodium chicken broth)
- 1 bay leaf
- 1/2 cup half & half
Directions:
- Heat olive oil in large Dutch oven over medium heat. Add chicken sausage and stir and cook until golden brown, about 3-4 minutes; remove from pot and set aside.
- Melt 1 Tablespoon butter in same pot. Add in onions. Let cook for 2 minutes. Stir in garlic, celery, carrots, & mushrooms. Season with salt and pepper, and thyme. Cook until veggies are tender, about 8-10 minutes.
- Stir in flour and cook for 1-2 minutes until lightly browned. Stir in chicken broth, bay leaf, and chicken sausage. Reduce heat to simmer and cook, stirring occasionally until slightly thickened, about 5-10 minutes. Stir in half & half and let heat through for a few minutes. Enjoy!
Makes 6 servings.
Nutrition Information:
- Calories: 226
- Fat: 13 g
- Saturated Fat: 4.7 g
- Sodium: 843 mg
- Carbohydrates: 13 g
- Fiber: 2 g
- Sugars: 3.5 g
- Protein: 17 g
I served ours with a slice of Publix bakery whole wheat bread with a little butter and Parmesan that I toasted up under the broiler at 400 degrees for a couple minutes
