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© Meredith Corporation. All rights reserved. Used with permission.
In a Dutch oven, cook onion, carrot, celery and garlic in hot oil over medium heat until onion is tender. Add chicken broth, potatoes, undrained tomatoes, tomato sauce, Italian seasoning and pepper. Bring to boiling; reduce heat. Simmer, covered, 25 to 30 minutes or until vegetables are tender, stirring occasionally. Stir in chicken, turkey kielbasa, and parsley; simmer, covered, about 5 minutes or until heated through.
To serve, ladle stew into shallow soup bowls. Serve with breadsticks or crusty French bread.