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.
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.
There is no need to look for another chicken soup recipe- this is it! But, you have to disclose that there is sausage it it. I use regular italian sausage, not hot, I loved the flavor of the boneless chicken thighs, too. Everyone goes NUTS over this recipe! I always double it, and, in a few days, if I'm still in the cooking mood, I make another. Yum! No one complains....
One of our family favorites. Hot turkey sausage perks it up...but I guess on the whole we like a mild tasting chicken soup. It is easy and filling and better than a traditional chicken noodle. I make it in big batches...frequently.
I was highly disappointed in this recipe after reading so many fabulous reviews. I thought it was very bland, and really nothing special at all, even with extra thyme sprigs and additional spices. I ate my portion, chucked the rest, and gave my husband an omelet for dinner instead. Won't make again.
Great weeknight soup! Use medium/sweet turkey italian sausage if you don't like the spice (we use the spicy!). Too much rice for us, so I doubled the reciped, without doubling the rice. Don't forgo the fresh thyme - it really makes the recipe! Made it for the in-laws the day after Christmas with some crusty french bread for dipping & a chopped salad...it was a hit with everyone. Husband always takes leftovers for lunch for the next couple of days! Freezes well, too!
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