It's cool enough.. right?

We've been under 100 degrees all week! Although the future forcasts move us back over 100 for the weekend I decided it was cool enough (for me anyway) to make some soup! Even though this one has chicken and turkey sausage it is still light tasting with a hint of spice from the hot sausage. The added vegetables help to bulk up the soup along with a basmati and wild rice blend. I served some simple tortilla chips along side and called it a meal. We ended up with three nice sized servings so that leaves me with one for lunch tomorrow.

Chicken, Sausage, and Rice Soup(Adapted from CL)

4 ounces hot turkey Italian sausage
2 4oz chicken breasts, cut into 1/2-inch pieces
Cooking spray
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.