The favorite flavors of gumbo are found in this hearty soup.
15 min.prep time
55 min.total time
1 (20-ounce) package boneless skinless chicken breast halves, cut into 2-inch pieces
12 ounces Italian sausage links, cut into 1-inch pieces
3 cups water
1/2 cup uncooked long grain rice
1 large (1 cup) onion, thinly sliced
1 (28-ounce) can whole tomatoes, undrained, cut-up
1 (14-ounce) can chicken broth
1 bay leaf
1/2 teaspoon salt
1/2 teaspoon dried thyme leaves
1/2 teaspoon finely chopped fresh garlic
1/4 teaspoon coarse ground pepper
1/8 teaspoon ground red pepper
2 medium (2 cups) zucchini, sliced 1/4-inch
Cook sausage and chicken in 5-quart saucepan over medium-high heat, stirring occasionally, 6-8 minutes or until browned. Drain off fat. Stir in all remaining ingredients except zucchini. Continue cooking, stirring occasionally, 6-8 minutes or until soup comes to a full boil.
Reduce heat to medium. Cook, stirring occasionally, 30-35 minutes or until rice is tender and soup is slightly thickened.
Add zucchini; continue cooking 4-6 minutes or until zucchini is tender. Remove bay leaf.
Nutrition Facts (1 serving)
Dietary Fiber: 2g
Recipe #12016©2001Land O'Lakes, Inc.