Chicken, Sausage & Rice Soup

• 4 ounces sausages, Italian, hot turkey
• 1/2 lb boneless skinless chicken thighs, cut into 1/2-inch pieces
• vegetable oil cooking spray
• 1 1/2 cups onions, frozen, chopped
• 2 sprigs thyme
• 1/3 cup celery, chopped
• 1/3 cup carrot, chopped
• 29 ounces fat-free chicken broth
• 3 1/2 ounces brown rice, boil-in-bag
• 1 tablespoon fresh parsley, chopped
• 1/4 teaspoon salt
• 1/8 teaspoon black pepper

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

sausages, chicken thighs, vegetable oil cooking spray, onions, thyme, celery, carrot, chicken broth, brown rice, fresh parsley, salt, black pepper

Taken from www.food.com/recipe/chicken-sausage-rice-soup-377812 (may not work)