Chicken, Sausage, and Rice Soup

Make a meal of this comforting soup by adding crackers or warm bread.

Yield: 4 servings (serving size: 1 1/2 cups)

Ingredients

• 4  ounces  hot turkey Italian sausage
• 2  (2 1/2-ounce) skinless, boneless chicken thighs, cut into1/2-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
• 1  (3 1/2-ounce) bag boil-in-bag brown rice
• 1  tablespoon  chopped fresh parsley
• 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 to crumble sausage. Add onion and thyme; 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.

Nutritional Information

Calories:

245 (19% from fat)

Fat:

5.2g (sat 1.5g,mono 1.8g,poly 1.5g)

Protein:

18.4g

Carbohydrate:

30g

Fiber:

3.4g

Cholesterol:

56mg

Iron:

1.6mg

Sodium:

754mg

Calcium:

35mg