Saturday, July 02, 2005
Chicken, Sausage, and Rice Soup
Chicken, Sausage, and Rice Soup(Adapted from CL)
4 ounces hot turkey Italian sausage
2 4oz chicken breasts, cut into 1/2-inch pieces
1 1/2 cups frozen chopped onion
2 thyme sprigs
1/3 cup chopped celery
1/3 cup chopped carrot
2 (14 1/2-ounce) cans fat-free, less-sodium chicken broth
2 cups al dente cooked rice (about 7 mins short of being finished)
1 tablespoon chopped fresh parsley
1/4 teaspoon salt
1/8 teaspoon black pepper
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.
Stir the pre-cooked rice 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.