Directions:
- Prepare vegetables into soup sized pieces. Cover with water, and bring to a boil. Boil 20 minutes until tender.
- Meanwhile, brown sausage in the bottom of a soup pot. When it starts to get browned, or starts to stick, add 1/2 - 1 cup of water. The juices etc from the sausage is what flavors the soup. Add the chicken base, and the drained vegetables when they are done.
- You will need 2 -3 cups of additional liquid, you can use the water from the veggies of fresh. Add the liquid, and cooked chicken, bring to a boil.
- When it reaches a boil, add the rice. Simmer 5 minutes or so. Add salt, pepper, and possibly cajun seasoning blend to your tastes. (You may not need salt if you use bullion.).
- Remove from heat, allow to cool 5 minutes before serving.
Nutrition Facts
| Amount Per 1 Serving | |||
| Calories | 827.48 Kcal (3464 kJ) | ||
| Calories from fat | 430.84 Kcal | ||
| % Daily Value* | |||
| Total Fat | 47.87g | 74% | |
|---|---|---|---|
| Cholesterol | 150.27mg | 50% | |
| Sodium | 1452.16mg | 61% | |
| Potassium | 629.65mg | 13% | |
| Total Carbs | 75.72g | 25% | |
| Sugars | 7.7g | 31% | |
| Dietary Fiber | 7.44g | 30% | |
| Protein | 28.16g | 56% | |
| Vitamin C | 4.7mg | 8% | |
| Vitamin A | 1.3mg | 43% | |
| Iron | 8.7mg | 48% | |
| Calcium | 64.5mg | 6% | |
| Amount Per 100 g | |||
| Calories | 226.64 Kcal (949 kJ) | ||
| Calories from fat | 118.01 Kcal | ||
| % Daily Value* | |||
| Total Fat | 13.11g | 74% | |
|---|---|---|---|
| Cholesterol | 41.16mg | 50% | |
| Sodium | 397.74mg | 61% | |
| Potassium | 172.46mg | 13% | |
| Total Carbs | 20.74g | 25% | |
| Sugars | 2.11g | 31% | |
| Dietary Fiber | 2.04g | 30% | |
| Protein | 7.71g | 56% | |
| Vitamin C | 1.3mg | 8% | |
| Vitamin A | 0.4mg | 43% | |
| Iron | 2.4mg | 48% | |
| Calcium | 17.7mg | 6% | |
* Percent Daily Values are based on a 2000 calorie diet. Your daily values may be higher or lower depending on your calorie needs.
Find out how many calories should you eat.
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