Chicken Sausage Rice Soup Recipes

CHICKEN SAUSAGE AND RICE SOUP

Steps:

• Break sausage into bite-sized pieces. Place pieces and oil in a large skillet. Brown on all sides.
• Reduce heat and add stock, carrots, celery, onion, kale and thyme. Bring to a boil.
• Add rice. Reduce heat and simmer until rice and sausage are thoroughly cooked.
• Remove thyme sprigs and add lemon
• Cool completely before freezing.

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.

CHICKEN AND RICE SOUP

Steps:

• Season the chicken with the 1 teaspoon of salt and pepper. Heat a large Dutch oven over medium heat and melt 1 tablespoon of the butter. Add the chicken, and saute until well browned, about 6 to 8 minutes on each side. Remove meat from the pan and pour off any fat left in the pan. Lower the heat to medium-low, add the remaining butter. Add the celery, leeks, and carrots, saute for 10 minutes. Tie the parsley sprigs, thyme and bay leaf with a piece of kitchen twine and add to the pot along with the chicken and broth. Bring the soup to a boil, adjust the heat to maintain a gentle simmer, cover, and cook for 25 minutes. Remove the chicken and herb bundle. Skim any excess fat from the surface of the soup with a spoon or a ladle. When the chicken is cool enough to handle remove the meat from the bones and cut into 1-inch chunks; add the meat to the soup along with the rice. Cook until the meat and rice are heated through. Season the soup with salt and pepper and chopped parsley. Divide the soup among warm bowls and serve.
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• Difficulty: Easy

MY MOM'S SAUSAGE AND RICE CASSEROLE

Steps:

• Preheat oven to 375 degrees F (190 degrees C).
• In a Dutch-oven over medium heat, brown the sausage with the onion, celery and bell pepper; drain. Pour in rice, hot water, and soup mix. Stir until any lumps of soup have melted. Top with almonds. Cover and bake in a preheated oven for 1 1/2 hours.

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.

TOMATO, RICE, AND SAUSAGE SOUP

Steps:

• Heat oil in a 4-quart saucepan over medium-highuntil hot but not smoking. Cook sausage, stirring occasionally, until browned, 3 to 5 minutes. Add bell pepper, onion, celery, garlic, and thyme. Cook over medium-low, stirring occasionally, 10 minutes.
• Add tomatoes, stock, and rice; bring to a boil. Reduce heat and simmer until rice is plump, about 20 minutes. Remove from heat. Stir in vinegar, and season with salt and pepper.

CHICKEN APPLE SAUSAGE, KALE, AND RICE SOUP

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.