Rating: 4 stars
9 Ratings
  • 1 star values: 1
  • 2 star values: 1
  • 3 star values: 0
  • 4 star values: 3
  • 5 star values: 4

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

Recipe by Cooking Light December 2002

Gallery

Randy Mayor; Jan Gautro

Recipe Summary

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

Ingredient Checklist

Directions

Instructions Checklist
  • 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.

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  • 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.

Nutrition Facts

245 calories; calories from fat 19%; fat 5.2g; saturated fat 1.5g; mono fat 1.8g; poly fat 1.5g; protein 18.4g; carbohydrates 30g; fiber 3.4g; cholesterol 56mg; iron 1.6mg; sodium 754mg; calcium 35mg.
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