Chicken Sausage Rice Soup
Equipment
- Large soup pot or Dutch oven
- Knife and cutting board
- Wooden spoon
- Ladle
- Measuring cups and spoons
Ingredients
- 1 pound chicken sausage smoked or spicy, sliced
- 1 cup white rice uncooked
- 1 tablespoon olive oil
- 1 medium onion diced
- 2 carrots diced
- 2 celery stalks diced
- 3 garlic cloves minced
- 4 cups chicken broth low-sodium
- 1 can 14.5 oz diced tomatoes
- 1 teaspoon dried thyme
- 1 teaspoon paprika
- Salt and pepper to taste
- Fresh parsley for garnish optional
Instructions
Sauté The Vegetables
- Heat olive oil in a large pot over medium heat. Add diced onions, carrots, and celery. Sauté for 5-7 minutes until softened.
Cook The Chicken Sausage
- Add sliced chicken sausage to the pot. Stir occasionally, cooking until the sausage begins to brown, about 5 minutes.
Add Garlic And Seasonings
- Add minced garlic, thyme, and paprika. Stir and cook for about 1 minute until fragrant.
Pour In The Broth And Tomatoes
- Add the chicken broth and diced tomatoes (with juice) to the pot. Stir everything together, scraping up any bits from the bottom.
Simmer And Cook The Rice
- Bring the soup to a simmer. Add the uncooked rice, reduce the heat to low, and cover the pot. Let it simmer for 15-20 minutes, or until the rice is tender.
Adjust Seasoning And Serve
- Once the rice is cooked, taste the soup and adjust the seasoning with salt and pepper. Garnish with fresh parsley if desired. Serve hot.
Notes
I like to make a double batch of this soup and freeze it in portions for easy weeknight dinners. It freezes well, and the flavors deepen even more when reheated.