Chicken, Sausage & Rice Soup - cooking recipe

Ingredients

4 ounces sausages, Italian, hot turkey
1/2 lb boneless skinless chicken thighs, cut into 1/2-inch pieces
vegetable oil cooking spray
1 1/2 cups onions, frozen, chopped
2 sprigs thyme
1/3 cup celery, chopped
1/3 cup carrot, chopped
29 ounces fat-free chicken broth
3 1/2 ounces brown rice, boil-in-bag
1 tablespoon fresh parsley, chopped
1/4 teaspoon salt
1/8 teaspoon black pepper

Preparation

Remove casings from sausage. Combine sausage and chicken in a large saucepan coated with cooking spray over high heat; 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.