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Chicken, Sausage, and Rice Soup

Randy Mayor; Jan Gautro
Yield

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

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

Nutrition 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

How to Make It

  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.