Chicken, Sausage, and Rice Soup

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 Cooking Light

More From Cooking Light

Nutritional Information

Amount per serving
  • 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

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.
My Notes

Only you will be able to view, print, and edit this note.

Add Note

Chicken, Sausage, and Rice Soup Recipe at a Glance
advertisement
  1. Enter at least one ingredient

You want chicken? We've got it!

Chicken Tonight
Get endless recipe ideas for this dinnertime staple, emailed weekly.
We Respect Your Privacy. Privacy Policy