Ingredients
Scale
- 1 tablespoon vegetable oil
- 2 rings (13 ounces each) chicken sausage, sliced into ¼-inch slices
- 3 tablespoons unsalted butter
- 1 large yellow onion, chopped (about 1 cup)
- 2 medium carrots, peeled, diced into ¼-inch pieces (about 1 cup)
- 2 teaspoons garlic, minced
- ½ teaspoon kosher salt
- ½ teaspoon black pepper
- ¼ cup (31 g) all-purpose flour
- 3 cups (720 g) chicken broth
- 1 cup (245 g) whole milk
- 2 cans (15 ounces each) Great Northern white beans, rinsed and drained
- Fresh parsley, for garnish
Instructions
- In a large pot over medium-high heat, heat vegetable oil and brown the sliced chicken sausage for about 7–9 minutes. Remove and set aside.
- In the same pot, melt the butter, then add onion, carrots, garlic, salt, and pepper. Cook until vegetables soften, about 10–12 minutes.
- Stir in flour and cook for one minute to eliminate raw flour taste.
- Gradually pour in chicken broth and milk; stir well until combined. Bring to a simmer.
- Return browned sausage to the pot along with rinsed beans; mix gently.
- Reduce heat to medium-low and simmer until thickened, approximately 15–20 minutes.
- Prep Time: 15 minutes
- Cook Time: 35 minutes
- Category: Dinner
- Method: Stovetop
- Cuisine: American
Nutrition
- Serving Size: 1 serving
- Calories: 320
- Sugar: 3g
- Sodium: 720mg
- Fat: 14g
- Saturated Fat: 7g
- Unsaturated Fat: 6g
- Trans Fat: 0g
- Carbohydrates: 34g
- Fiber: 9g
- Protein: 18g
- Cholesterol: 50mg