Chicken Sausage Rice Soup Recipes

Steps:

• In a large saucepan, bring 3 cups water to a boil. Stir in rice. Reduce heat; cover and simmer for 55-60 minutes or until tender., Meanwhile, in a stockpot, cook sausage over medium heat until no longer pink; drain. Remove and set aside. In the same pan, saute onions in oil until tender. Add garlic; cook 1 minute longer. Stir in the broth, tomatoes, tomato paste, basil, oregano and remaining water. Return sausage to the pan. Bring to a boil. Reduce heat; simmer, uncovered, for 20 minutes. , Stir in the spinach, salt, pepper and wild rice; heat through.

Steps:

• Place chicken in a greased microwave-safe dish. Cover and microwave on high for 3-6 minutes or until a thermometer reads 170°, turning every 2 minutes. Cut into cubes; set aside. , Place potatoes and broth in a 2-1/2-qt. microwave-safe bowl. Cover and microwave on high for 3-1/2 minutes. Add the onions, peppers and garlic; cook 3-1/2 minutes longer or until potatoes are tender. Stir in the picante sauce., In a small bowl, combine flour and water until smooth. Gradually add to potato mixture. Cover and cook on high for 2-3 minutes or until thickened. Add chicken and sausage; cook 1-2 minutes longer or until heated through. Sprinkle with habaneros if desired.

Steps:

• 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.

Steps:

• fincely dice the onion, carrot, celery, and garlic cloves. I actually put all of these veggies minus the celery in my Vitamix on the #4 variable setting (check the manual for further instructions) and it makes quick work of them. I cut the celery by hand though.
• Meanwhile, heat the oil in a soup pot over medium high heat.
• Add the veggies to the oil and stir. Cook until veggies are softened.
• Add herbs de provence, stir. Turn the heat down if necessary to prevent the veggies from over cooking.
• Dice the sausage. I use precooked sausage. If yours is raw, you will need to cook it first (I think.I haven't made it with raw sausage). I cut the sausage lengthwise into 8 strips and then cut across to make a small dice. Add to the veggies and cook for a few minutes -- allowing the juices in the sausage to come out and permeate the mix.
• Add 4-5 cups of chicken broth. I added a whole container of the boxed broth. Bring to a boil.
• While waiting for the soup to boil, take the stalk out of the kale leaves and chop the leaves into small bits. Add to the boiling soup. Add the rice. Cover and simmer for another 15-20 minutes. Add salt and pepper to taste.