This chicken sausage soup recipe is made with a bit of kick.
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.