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Rice & Chicken Sausage Soup

  • Author: Jodi Danen, RDN | Create Kids Club
  • Prep Time: 5
  • Cook Time: 15
  • Total Time: 20 minutes
  • Yield: 6 1x
  • Category: soup
  • Method: stove top
  • Cuisine: american

Ingredients

  • 14 oz. bag frozen sliced carrots
  • 10 oz. bag frozen roasted corn
  • 1/2 cup frozen diced onion
  • 1 tbsp. olive oil
  • 3 cloves minced garlic
  • 1 package al fresco Roasted Garlic Chicken Sausage, sliced
  • (2) 8.5 oz. bags precooked brown/wild rice blend rice or 3-4 cups cooked rice
  • 6 cups chicken broth
  • 1 tbsp. low sodium soy sauce
  • 1/2 cup 2% milk
  • 1/2 fresh lemon
  • couple sprigs fresh thyme or 1/4 tsp. ground

Instructions

  1. Heat oil in a large stockpot or dutch oven.
  2. Over medium-high heat, saute onions, carrots, and corn until onions are translucent.
  3. Move veggies to one side of the pot and add chicken sausage slices.  Cook until browned, stirring occasionally.
  4. Add garlic, cook 1 minute.
  5. Add broth, soy sauce, and thyme. Bring to a simmer.
  6. Turn heat off, stir in milk and rice.
  7. To finish the soup, give it a squeeze of lemon juice.  Serve hot with a dollop of Greek yogurt or sour cream if desired.

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