This chicken sausage soup recipe is made with a bit of kick.
1 cup vegetable oil
1 cup all purpose flour
6 large onions, chopped
4 red bell peppers, seeded, chopped
2 green bell pepper,seeded and chopped
8 celery stalks, chopped
16 garlic cloves, chopped
1 teaspoon cayenne pepper
1 cup dry white wine
1/2 cup chopped fresh thyme
6 bay leaves
2 28-ounce cans diced tomatoes with juice
4 cups water
4 cups chicken broth
4 pounds spicy sausage, cut crosswise into 1/2-inch-thick slices
3 pounds skinless boneless chicken breasts, cut into 1-inch cubes
Minced fresh Italian parsley
In a large heavy bottom pot or dutch oven, heat oil over medium high heat.
Add flour and stir until the mixture darkens, about 5 minutes.
Add chopped onions, chopped bell peppers, and chopped celery and cook until onions are soft and brown, stirring frequently, about 20 minutes.
Add chicken and cook stirring for 5 minutes until mostly cooked.
Add sausage and coat with oils and flavor.
Add garlic and cayenne and stir 2 minutes.
Add wine, thyme, and bay leaves; bring to boil, stirring occasionally.
Add tomatoes with juice, water, and broth and simmer until chicken is cooked through, about 15 minutes.