Chicken, Sausage, and Rice Soup
By á-162246
Rate this recipe
4.6/5
(5 Votes)
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
Details
Adapted from bing.com
Preparation
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
- Cookism's Cod in a Pod 4.6/5 (5 Votes)
- Filipino White Bean and Pork Stew 4.3/5 (7 Votes)
- Israeli Beef Roast 4.7/5 (6 Votes)
- LINGUICA SAUSAGE 4.6/5 (5 Votes)
Review this recipe