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A Cooking Adventure
with Thom |
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Printer Friendly Copy
Chicken, Sausage, and
Rice Soup Recipe
Source: © Cooking Light Magazine
4 servings (serving size: 1½ cups)
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Ingredients
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4 ounces
hot turkey Italian sausage
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2 (2½
ounce) skinless, boneless chicken thighs, cut into
½-inch pieces
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Cooking
spray
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1½
cups frozen chopped onion
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2 thyme
sprigs
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⅓ cup
celery, chopped
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⅓ cup carrot, chopped
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Two (14½
ounce) cans fat-free, less-sodium chicken broth
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One (3½
ounce) bag boil-in-bag brown rice
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1
tablespoon fresh parsley, chopped
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¼
teaspoon salt
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⅛
teaspoon black pepper
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Cooking Method
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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.
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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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