Chicken, Sausage, and Rice Soup

Chicken, Sausage, and Rice Soup Recipe
Randy Mayor; Jan Gautro
Make a meal out of this comforting chicken, sausage, and rice soup by adding crackers or warm bread.

Yield:

4 servings (serving size: 1 1/2 cups)

Recipe from

Nutritional Information

Calories 245
Caloriesfromfat 19 %
Fat 5.2 g
Satfat 1.5 g
Monofat 1.8 g
Polyfat 1.5 g
Protein 18.4 g
Carbohydrate 30 g
Fiber 3.4 g
Cholesterol 56 mg
Iron 1.6 mg
Sodium 754 mg
Calcium 35 mg

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

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.

Note:

December 2002
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