Paula Deen’s Chicken, Rice and Sausage Soup


  • 1 (16-ounce) package smoked sausage, sliced
  • 2 cups chopped yellow onion
  • ¾ cup chopped carrot
  • ¾ cup chopped celery
  • 2 cloves garlic, minced
  • 1½ teaspoon ground black pepper
  • 2 pounds bone-in skinless chicken breasts
  • 2 (32-ounce) cartons chicken broth
  • 1¼ cups white and wild rice blend
  • ¼ cup chopped fresh parsley


In a large Dutch oven, cook sausage over medium-high heat, stirring occasionally, for 5 minutes. Add onion and next 3 ingredients. Cook, stirring often, for 7 minutes or until vegetables soften.  Sprinkle chicken with pepper, and add to pot along with broth. Bring to a boil; reduce heat, and simmer for 30 minutes or until chicken is done. Remove chicken, and shred meat, discarding bones.  Stir in rice, and cook for 20 minutes. Return chicken to pot, and cook 10 minutes longer or until rice is tender and chicken is heated through; stir in parsley.


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