"The first time I made this recipe, my family basically licked the pot clean. Trust me... this sausage soup recipe is going to be your go-to dinner the next time you are in a time crunch."
Ingredients
1 package al fresco Roasted Garlic Chicken Sausage, sliced
14 oz bag frozen sliced carrots
10 oz bag frozen roasted corn
1/2 cup frozen diced onion
1 tablespoon olive oil
3 cloves minced garlic
2 8.5 oz bags precooked brown/wild rice blend rice (or 3-4 cups cooked rice)
6 cups chicken broth
1 tablespoon low sodium soy sauce
1/2 cup 2% milk
1/2 fresh lemon
a couple of springs of fresh thyme or 1/4 tablespoon of ground thyme
Directions:
- 1Heat olive oil in a large stockpot or dutch oven. Over medium-high heat, sauté onions, carrots, and corn until onions are translucent.
- 2Move veggies to one side of the pot and add chicken sausage slices. Cook until browned, stirring occasionally.
- 3Add garlic and cook 1 minute. Add broth, soy sauce, and thyme. Bring to a simmer.
- 4Turn heat off, stir in milk and rice. Add squeeze of lemon juice.
