Chicken, Sausage, and Rice Soup

Photo by Carla W.
Adapted from bing.com

PREP TIME

--

minutes

TOTAL TIME

--

minutes

SERVINGS

--

servings

PREP TIME

--

minutes

TOTAL TIME

--

minutes

SERVINGS

--

servings

Adapted from bing.com

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

Directions

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

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