“I threw this together with stuff in my fridge, and it turned out great so I'm posting so I am posting it so I can make it again later :-) Quick, simple, and delicious. To make it thicker add more rice, or mash up the potatoes a little before serving. Feeds 4.”

Ingredients Nutrition

  • 12 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.

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