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Prep Time: 15 Minutes Cook Time: 25 Minutes |
Ready In: 40 Minutes Servings: 8 |
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When you're on the go, you'll love this quick-and-easy soup. I found this in Reminisce magazine. I have not tried this recipe, but I'm posting this for safe keeping. Ingredients:
6 boneless skinless chicken thighs |
14 ounces chicken broth (1 can) |
3 cups water |
1/2 lb fully cooked smoked link sausage or 1/2 lb smoked kielbasa, cut into 1/2-inch slices |
1/2 cup uncooked long grain rice |
16 ounces tomato sauce (2-8oz cans) |
14 1/2 diced tomatoes with onion and garlic, undrained (1 can) |
11 ounces whole kernel corn, drained |
1 medium green pepper, diced |
Directions:
1. Place chicken in a shallow baking pan. Bake at 400 for 20 minutes; cool slightly. Cut chicken into cubes.
2. In a large kettle, bring broth and water to a boil. Add chicken, sausage and rice. Cover and cook over medium heat for 15 minutes. Stir in the remaining ingredients; bring to a boil. Cover and cook 5 minutes longer or until rice is tender.
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