Chicken, Sausage, And Rice Soup

• 4 ounces hot turkey Italian sausage
• 2 (2 1/2-ounce) skinless, boneless chicken thighs, cut into1/2-inch pieces
• Cooking spray
• 1 1/2 cups frozen chopped onion
• 2 thyme sprigs
• 1/3 cup chopped celery
• 1/3 cup chopped carrot
• 2 (14 1/2-ounce) cans fat-free, less-sodium chicken broth
• 1 (3 1/2-ounce) bag boil-in-bag brown rice
• 1 tablespoon chopped fresh parsley
• 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 to crumble sausage. Add onion and thyme; 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.

sausage, skinless, cooking spray, onion, thyme, celery, carrot, chicken broth, boil, parsley, salt, black pepper

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