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Sausage Chicken Soup

 Sausage Chicken Soup
I've been making this satisfying soup for years, but my husband still is thrilled whenever I put it on the table. It's loaded with slices of smoked sausage, chunks of chicken, fresh peppers and hearty potatoes. Spice it up or tone it down with your family's favorite picante sauce. -Helen MacDonald, Lazo, British Columbia
6 ServingsPrep/Total Time: 30 min.


  • 3/4 pound boneless skinless chicken breasts
  • 2 medium potatoes, peeled and cut into 1/4-inch cubes
  • 1 can (14-1/2 ounces) chicken broth
  • 1 medium onion, diced
  • 1 medium sweet red pepper, diced
  • 1 medium green pepper, diced
  • 1 garlic clove, minced
  • 3/4 cup picante sauce
  • 3 tablespoons all-purpose flour
  • 3 tablespoons water
  • 1/2 pound Johnsonville® Smoked Sausage, diced
  • Sliced habanero peppers, optional


  • Place chicken in a greased microwave-safe dish. Cover and microwave
  • on high for 3-6 minutes or until a meat thermometer reads 170°,
  • turning every 2 minutes. Cut into cubes; set aside.
  • Place potatoes and broth in a 2-1/2-qt. microwave-safe bowl. Cover
  • and microwave on high for 3-1/2 minutes. Add the onions, peppers and
  • garlic; cook 3-1/2 minutes longer or until potatoes are tender. Stir
  • in the picante sauce.
  • In a small bowl, combine flour and water until smooth. Gradually add
  • to potato mixture. Cover and cook on high for 2-3 minutes or until

2 of 2

Sausage Chicken Soup (continued)

Directions (continued)

  • thickened. Add chicken and sausage; cook 1-2 minutes longer or until
  • heated through. Sprinkle with habaneros if desired. Yield: 6
  • servings.
Nutritional Facts: 1 serving (1 cup) equals 270 calories, 12 g fat (5 g saturated fat), 57 mg cholesterol, 869 mg sodium, 21 g carbohydrate, 2 g fiber, 19 g protein.
Wine: Full-Bodied White Wine: Enjoy this recipe with a full-bodied white wine such as Chardonnay or Viognier.