Chicken, Sausage, and Rice Soup

Gluten Free
Dairy Free
Health score
13%
Chicken, Sausage, and Rice Soup
45 min.
4
216kcal

Suggestions


Warm up your day with a comforting bowl of Chicken, Sausage, and Rice Soup! This delightful dish is not only gluten-free and dairy-free, but it also packs a punch of flavor and nutrition, making it the perfect choice for lunch or dinner. With a preparation time of just 45 minutes, you can whip up this hearty meal even on your busiest days.

Imagine tender pieces of skinless, boneless chicken thighs simmering alongside spicy turkey Italian sausage, creating a rich and savory base. The addition of fresh vegetables like carrots and celery adds a delightful crunch, while the aromatic thyme and parsley elevate the dish with their fragrant notes. The star of the show, boil-in-bag brown rice, ensures that every spoonful is satisfying and filling.

At only 216 calories per serving, this soup is a guilt-free indulgence that doesn’t compromise on taste. Whether you’re looking for a nourishing meal to share with family or a quick solo lunch, this Chicken, Sausage, and Rice Soup is sure to become a staple in your kitchen. So grab your saucepan and get ready to enjoy a bowl of warmth and comfort that will leave you feeling satisfied and energized!

Ingredients

  • 0.1 teaspoon pepper black
  • 3.5 ounce brown rice 
  • 0.3 cup carrots chopped
  • 0.3 cup celery chopped
  • 29 ounce fat-skimmed beef broth fat-free canned
  • tablespoon parsley fresh chopped
  • ounces turkey sausage italian hot
  • 1.5 cups onion frozen chopped
  • 0.3 teaspoon salt 
  • ounce chicken thighs boneless skinless
  •  thyme sprigs 

Equipment

  • sauce pan

Directions

  1. Remove casings from sausage.
  2. Combine sausage and chicken in a large saucepan coated with cooking spray over high heat; cook 2 minutes, stirring to crumble sausage.
  3. Add onion and thyme; cook 2 minutes, stirring occasionally.
  4. Add celery, carrot, and broth; bring to a boil.
  5. 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.

Nutrition Facts

Calories216kcal
Protein27.7%
Fat21.14%
Carbs51.16%

Properties

Glycemic Index
68.4
Glycemic Load
12.26
Inflammation Score
-9
Nutrition Score
16.804347872734%

Flavonoids

Apigenin
2.41mg
Luteolin
0.35mg
Isorhamnetin
3.01mg
Kaempferol
0.45mg
Myricetin
0.17mg
Quercetin
12.24mg

Nutrients percent of daily need

Calories:215.55kcal
10.78%
Fat:5.07g
7.8%
Saturated Fat:1.5g
9.37%
Carbohydrates:27.6g
9.2%
Net Carbohydrates:24.93g
9.07%
Sugar:4.39g
4.87%
Cholesterol:48.69mg
16.23%
Sodium:1298.7mg
56.47%
Alcohol:0g
100%
Alcohol %:0%
100%
Protein:14.94g
29.89%
Manganese:1.1mg
54.77%
Vitamin A:1978.63IU
39.57%
Selenium:19.17µg
27.39%
Vitamin B3:5.46mg
27.3%
Vitamin B6:0.52mg
25.83%
Phosphorus:231.17mg
23.12%
Iron:4.07mg
22.61%
Vitamin K:21.64µg
20.61%
Vitamin C:16.08mg
19.49%
Magnesium:62.38mg
15.6%
Vitamin B5:1.4mg
13.99%
Vitamin B1:0.21mg
13.76%
Vitamin B12:0.76µg
12.66%
Zinc:1.84mg
12.29%
Potassium:423.87mg
12.11%
Vitamin B2:0.2mg
11.54%
Fiber:2.67g
10.68%
Copper:0.2mg
9.77%
Folate:28.91µg
7.23%
Calcium:50.01mg
5%
Vitamin E:0.18mg
1.18%
Source:My Recipes