Chicken Apple Sausage Kale and Rice Soup
Warm up with a hearty bowl of Chicken Apple Sausage Kale and Rice Soup, a comforting and nutrient-packed recipe perfect for any season. This vibrant soup combines the savory sweetness of browned chicken apple sausage with tender kale, aromatic vegetables, and perfectly cooked rice, all simmered in a flavorful herb-infused chicken broth. A splash of lemon juice adds a zesty finish, while optional parmesan cheese provides a rich, creamy twist. Ready in under an hour, this one-pot dish is as wholesome as it is satisfying, making it an ideal choice for weeknight dinners or meal prep. Whether you're craving a cozy bowl of goodness or looking for a feel-good recipe packed with protein and greens, this soup delivers on all fronts. Perfect for anyone searching for nutritious dinner recipes, hearty soups, or kale-inspired dishes!
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Recipe Information
Ingredients
- 2 tablespoons olive oil
- 4 links chicken apple sausage
- 1 large yellow onion
- 2 medium carrot
- 2 celery stalks
- 3 garlic cloves
- 8 cups low-sodium chicken broth
- 0.75 cup uncooked white or brown rice
- 4 cups kale leaves
- 1 teaspoon dried thyme
- 1 teaspoon dried oregano
- 1 teaspoon salt
- 0.5 teaspoon black pepper
- 1 tablespoon lemon juice
- 0.25 cup parmesan cheese (optional)
Instructions
Heat olive oil in a large pot or Dutch oven over medium heat. Slice the chicken apple sausage into 1/2-inch rounds and cook until browned on both sides, about 5-6 minutes. Remove the sausage and set aside.
Dice the onion, carrots, and celery, and mince the garlic. Add the diced onion, carrots, and celery to the pot with a pinch of salt. Sauté for 5-7 minutes, until the vegetables soften.
Add the minced garlic to the pot and sauté for 1 minute, until fragrant.
Pour in the chicken broth and bring the mixture to a boil. Add the uncooked rice, stirring to combine. Reduce the heat to medium-low, cover the pot, and simmer for 15-20 minutes, until the rice is tender.
While the soup simmers, strip the kale leaves from the stems and roughly chop them into bite-sized pieces. Add the kale, browned sausage, thyme, oregano, salt, and black pepper to the pot, stirring to combine.
Continue to simmer the soup, covered, for another 10-15 minutes, until the kale is tender and the flavors are well combined.
Stir in the lemon juice for a bright finish. Taste and adjust seasoning as needed.
Serve the soup hot, topped with freshly grated parmesan cheese if desired. Enjoy!
Nutrition Facts
Calories |
2146 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 95.0 g | 122% | |
| Saturated Fat | 26.8 g | 134% | |
| Polyunsaturated Fat | 2.7 g | ||
| Cholesterol | 293 mg | 98% | |
| Sodium | 6559 mg | 285% | |
| Total Carbohydrate | 206.7 g | 75% | |
| Dietary Fiber | 15.9 g | 57% | |
| Total Sugars | 38.6 g | ||
| Protein | 119.6 g | 239% | |
| Vitamin D | 0.3 mcg | 2% | |
| Calcium | 1383 mg | 106% | |
| Iron | 13.8 mg | 77% | |
| Potassium | 2343 mg | 50% | |
*The % Daily Value tells you how much a nutrient in a serving of food contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.
