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Soup is my passion. 



A Cooking Adventure with Thom

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Chicken, Sausage, and Rice Soup Recipe
Source: Cooking Light Magazine

4 servings (serving size: 1 cups)





4 ounces hot turkey Italian sausage

2 (2 ounce) skinless, boneless chicken thighs, cut into -inch pieces

Cooking spray

1 cups frozen chopped onion

2 thyme sprigs

⅓ cup celery, chopped

cup carrot, chopped

Two (14 ounce) cans fat-free, less-sodium chicken broth

One (3 ounce) bag boil-in-bag brown rice

1 tablespoon fresh parsley, chopped

teaspoon salt

⅛ teaspoon black pepper

Cooking Method

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.

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