Sausage Soup - cooking recipe

Ingredients

1/2 cup cooked chicken (leftover or canned)
3 potatoes
2 carrots
2 stalks celery
1 cup Minute Rice
1 lb sausage (such as kielbasa)
salt and pepper
2 teaspoons chicken base (or 2 cubes bullion)

Preparation

Prepare vegetables into soup sized pieces. Cover with water, and bring to a boil. Boil 20 minutes until tender.
Meanwhile, brown sausage in the bottom of a soup pot. When it starts to get browned, or starts to stick, add 1/2 - 1 cup of water. The juices etc from the sausage is what flavors the soup. Add the chicken base, and the drained vegetables when they are done.
You will need 2 -3 cups of additional liquid, you can use the water from the veggies of fresh. Add the liquid, and cooked chicken, bring to a boil.
When it reaches a boil, add the rice. Simmer 5 minutes or so. Add salt, pepper, and possibly cajun seasoning blend to your tastes. (You may not need salt if you use bullion.).
Remove from heat, allow to cool 5 minutes before serving.