Randy Mayor; Jan Gautro
Recipe from Cooking Light

Make a meal out of this comforting chicken, sausage, and rice soup by adding crackers or warm bread.

Ingredients

  • 4 ounces hot turkey Italian sausage
  • 2 (2 1/2-ounce) skinless, boneless chicken thighs, cut into1/2-inch pieces
  • Cooking spray
  • 1 1/2 cups frozen chopped onion
  • 2 thyme sprigs
  • 1/3 cup chopped celery
  • 1/3 cup chopped carrot
  • 2 (14 1/2-ounce) cans fat-free, less-sodium chicken broth
  • 1 (3 1/2-ounce) bag boil-in-bag brown rice
  • 1 tablespoon chopped fresh parsley
  • 1/4 teaspoon salt
  • 1/8 teaspoon black pepper

Preparation

  1. Remove casings from sausage. Combine sausage and chicken in a large saucepan coated with cooking spray over high heat; cook 2 minutes, stirring to crumble sausage. Add onion and thyme; cook 2 minutes, stirring occasionally. Add celery, carrot, and broth; bring to a boil.
  2. Remove rice from bag; stir into broth mixture. Cover, reduce heat to medium, and cook 7 minutes or until rice is tender. Discard thyme sprigs. Stir in parsley, salt, and pepper.

December 2002

Nutritional Information

  • Calories: 245
  • Calories from fat: 19%
  • Fat: 5.2g
  • Saturated fat: 1.5g
  • Monounsaturated fat: 1.8g
  • Polyunsaturated fat: 1.5g
  • Protein: 18.4g
  • Carbohydrate: 30g
  • Fiber: 3.4g
  • Cholesterol: 56mg
  • Iron: 1.6mg
  • Sodium: 754mg
  • Calcium: 35mg