Sausage Soup

Recipe by Random Rachel
READY IN: 25mins


  • 12
    cup cooked chicken (leftover or canned)
  • 2
    stalks celery
  • 1
    lb sausage (such as kielbasa)
  • salt and pepper
  • 2
    teaspoons chicken base (or 2 cubes bullion)


  • Prepare vegetables into soup sized pieces. Cover with water, and bring to a boil. Boil 20 minutes until tender.
  • 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.
  • 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.
  • 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.).
  • Remove from heat, allow to cool 5 minutes before serving.