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–+ servings
An overhead view of Chicken Bog in a large white Dutch oven.
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Chicken Bog

This simple stew features chicken, smoked sausage, rice and vegetables in a flavorful broth. Weeknight fast, but also perfect for a crowd.
Course Stews & Chili
Cuisine American
Keyword chicken bog
Prep Time 10 minutes
Cook Time 30 minutes
Total Time 40 minutes
Servings 6 servings
Author Karen Gibson

Ingredients

  • 2 tablespoons butter
  • 12-14 ounces smoked sausage , sliced into coins
  • 1 small onion , diced
  • 2 ribs celery , diced
  • 1 medium carrot , peeled and diced
  • 3 cloves garlic , minced
  • 4 cups chicken broth
  • 2 cups dried long grain white rice
  • 1 teaspoon seasoned salt
  • 1/2 teaspoon freshly ground black pepper
  • 3 cups rotisserie chicken , picked from bones and shredded (about 1 lb)
  • 2 tablespoons minced fresh parsley
  • hot sauce (for serving)

Instructions

  • Heat 1 tablespoon of butter in a 4 to 5 quart soup pot or Dutch oven over medium until melted. Add the sausage slices and saute until they get golden edges, about 5 minutes. Transfer to a bowl and set aside.
  • Add the other tablespoon of butter, along with the onions, celery, and carrots, and cook until softened, about 5 minutes. Scrape up the fond left by the sausage to mix into the veggies. Stir in the garlic.
  • Pour in the broth and rice. Season the soup with the salt and black pepper.
  • Add the sausage and any accumulated juices back to the pot, along with the shredded chicken.
  • Bring the soup to a steady simmer over medium-high heat and cover the pot with a tight-fitting lid.
  • Cook for 20 minutes. Resist the temptation to lift the lid to check the progress!
  • At the end of cooking time, carefully remove the lid, being mindful of the hot steam.
  • Stir, bringing the contents up from the bottom. Season with additional black pepper, if desired. Sprinkle with the parsley, and serve with hot sauce on the side.