Chicken Sausage, Corn, and Rice Soup

Chicken Sausage, Corn, and Rice Soup

By Jodi of Create Kids Club

"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."

Chicken Sausage, Corn, and Rice Soup

Servings: 6
What you’ll need:

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

  • Heat olive oil in a large stockpot or dutch oven. Over medium-high heat, sauté onions, carrots, and corn until onions are translucent.
  • Move veggies to one side of the pot and add chicken sausage slices. Cook until browned, stirring occasionally.
  • Add garlic and cook 1 minute. Add broth, soy sauce, and thyme. Bring to a simmer.
  • Turn heat off, stir in milk and rice. Add squeeze of lemon juice.