Hearty Sausage and Chicken Soup

No soup for you! Well, that’s almost what happened…

I made this awesome soup A MONTH AGO, and then subsequently lost – and found – the recipe three times.  Every time I went to blog about it, I couldn’t find my notes. Then, it would turn up miraculously, only to be lost again in the Pile o’Crap that is my kitchen counter. See?

We just can’t seem to get a handle on it. School papers, bills, school projects, store flyers, and homeless household items all land here. And, what’s worse, I  created this toxic waste dump on purpose. I declared this counter the place to put all that STUFF in a misguided attempt to preserve some counter space in the kitchen where I could do food prep. It barely keeps the chaos at bay, and I truly want to weep every time I look at the piles.

At the top of my to-do list for 2012? Coming up with a new C.O.P. (Crap Organization Plan). There are other exciting things on that list as well — like getting a sponsor for my blog, learning to make risotto, mastering the Leaning Jowler  at yoga (not its real name, but you can probably picture it), and taking skin care seriously. I’ll let you know how all of that goes.

On with the soup already – before I lose it again. This is yet another variation on my basic chicken and rice recipe which I love. With a couple of leftover Italian sausage links in the fridge, I decided to try this twist and we all loved it. So hearty, warm and filling, we all loved it. Five thumbs up!

Sausage and Chicken Soup
Serves 5-6

8 cups chicken broth
2 sweet Italian sausage links
2 cups cooked, chopped chicken
2 cups cooked brown rice
1 large carrot, peeled and chopped
2 celery stalks, chopped
Handful of torn spinach
1/2 teaspoon thyme
Salt and pepper to taste

1) Heat large nonstick saucepan over medium-high heat. Remove casings from sausage and crumble into pan. Brown thoroughly.
2) Add broth, chicken, rice, carrot, celery, and thyme. Bring to a boil, then simmer 10-15 minutes, or until vegetables are soft.
3) Add spinach, and simmer 1-2 minutes more. Add salt and pepper to taste.

Enjoy!