Menu Enter a recipe name, ingredient, keyword...

Chicken, Sausage, and Rice Soup


Google Ads
Rate this recipe 4.6/5 (5 Votes)


  • 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


Adapted from


Step 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.
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.
Yield: 4 servings (serving size: 1 1/2 cups) CALORIES 245

You'll also love

Review this recipe

Warm Pasta Salad with Italian Turkey Sausage Black Pepper Reggiano French Toast with Italian Sausage Patties and Warm Honey