Creamy Chicken Sausage & Mushroom Soup


  • 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


  1. 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.
  2. 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.
  3. 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

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