Heat oil in a stock pot over medium high heat. Add next 5 ingredients and sauté until sausage is cooked.
Drain the grease and excess juices from the soup.
Add the bay leaves, garlic and thyme and cook for 2 minutes, stirring frequently.
Add the broth and bring to a boil. Reduce heat to low and cook for another 20 minutes.
Add the beans and chicken and cook for approximately 10 minutes or until chicken is cooked through.
Remove bay leaves and season with salt and pepper.