Chicken Sausage Rice Soup Recipes

ITALIAN CHICKEN SAUSAGE SOUP

Steps:

• In a Dutch oven, cook sausage and onion in oil until sausage is browned. Add garlic; cook 1 minute longer., Stir in the beans, tomatoes, zucchini, broth, mushrooms, water, pesto, wine, vinegar, oregano and pepper. Bring to a boil. Reduce heat; simmer, uncovered, for 25-30 minutes or until vegetables are tender. Sprinkle with cheese.

SAUSAGE WILD RICE SOUP

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.

SAUSAGE CHICKEN SOUP

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.

CHICKEN, SAUSAGE & RICE SOUP

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.