Chicken, Sausage & Rice Soup |
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Prep Time: 30 Minutes Cook Time: 20 Minutes |
Ready In: 50 Minutes Servings: 4 |
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great soup Ingredients:
4 ounces sausages, italian, hot turkey |
1/2 lb boneless skinless chicken thighs, cut into 1/2-inch pieces |
vegetable oil cooking spray |
1 1/2 cups onions, frozen, chopped |
2 sprigs thyme |
1/3 cup celery, chopped |
1/3 cup carrot, chopped |
29 ounces fat-free chicken broth |
3 1/2 ounces brown rice, boil-in-bag |
1 tablespoon fresh parsley, chopped |
1/4 teaspoon salt |
1/8 teaspoon black pepper |
Directions:
1. Remove casings from sausage. Combine sausage and chicken in a large saucepan coated with cooking spray over high heat; 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.
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