Sausage Soup

• 1/2 cup cooked chicken (leftover or canned)
• 3 potatoes
• 2 carrots
• 2 stalks celery
• 1 cup Minute Rice
• 1 lb sausage (such as kielbasa)
• salt and pepper
• 2 teaspoons chicken base (or 2 cubes bullion)

1. Prepare vegetables into soup sized pieces. Cover with water, and bring to a boil. Boil 20 minutes until tender.
2. Meanwhile, brown sausage in the bottom of a soup pot. When it starts to get browned, or starts to stick, add 1/2 - 1 cup of water. The juices etc from the sausage is what flavors the soup. Add the chicken base, and the drained vegetables when they are done.
3. You will need 2 -3 cups of additional liquid, you can use the water from the veggies of fresh. Add the liquid, and cooked chicken, bring to a boil.
4. When it reaches a boil, add the rice. Simmer 5 minutes or so. Add salt, pepper, and possibly cajun seasoning blend to your tastes. (You may not need salt if you use bullion.).
5. Remove from heat, allow to cool 5 minutes before serving.

chicken, potatoes, carrots, stalks celery, rice, sausage, salt, chicken base

Taken from www.food.com/recipe/sausage-soup-325387 (may not work)