Chicken Apple Sausage, Kale and Rice Soup – OAMC, Dairy Free

My husband was hungry for this recipe this weekend, so I dug through the archives and found it.  We all enjoyed it (well, except one child), so I thought I’d share it again!

Two things have been abundant in our Tuesday CSA delivery–kale and beets.  Kale is a powerhouse vegetable, but I wanted to find a way to incorporate it into our diet that our kids would like.  (They are great about eating spinach, but kale and Swiss chard have a heartier texture and taste, which they are slowly adapting to.)  I recently found this recipe on, so I adapted it to make a bigger size and add more vegetables.

We loved it and have already made several freezer meals of this that we plan to enjoy in the winter months.

One note–the apple chicken sausage is essential.  The sweet flavor of the apple permeates the entire soup and creates a lovely complement to the vegetables.  I use Trader Joe’s apple chicken sausage.

Apple Chicken Sausage, Kale and Rice Soup

  • 1/2 tbsp. oil
  • 1 large onion, diced
  • 3 carrots, peeled and diced
  • 3 stalks of celery, diced
  • 3 garlic cloves, chopped
  • 2 tsp. dry Italian seasoning
  • 5 chicken apple sausages, cut length-wise in 4 and then diced
  • 5 cups chicken broth (I use homemade)
  • 1 large bunch kale
  • 1 cup brown rice, cooked
  • salt and pepper to taste

–Pull the kale off the stem and tear into bite size pieces.  Soak in a bowl of cold water to remove all of the dirt debris.

–Heat oil in a large stock pot.

–Add the onions, carrots, celery and garlic cloves.  Sautee until tender.

–Add the Italian seasoning and stir for one minute.

–Add the sausage and let cook for a few minutes, until the sausage is browned on each side and the juices have been released.  Stir occasionally.

–Add the chicken broth and let the mixture come to a boil.

–Drain the kale, rinse, and add to the boiling pot of soup.

–Add the rice and return the mixture to a boil.

–Turn down the heat to a gently simmer, cover and let cook for 15 minutes.


I shared this post at Tempt My Tummy Tuesday, Scratch Cookin’ Tuesday, Tasty Traditions, Gluten Free Fridays, and Try a New Recipe Tuesday.


  1. I am SO SO SO excited to find your blog through the meal plan mondays!! You have SOY FREE RECIPES!!!! I recently found I’m allergic to soy (swells my throat closed) and its in EVERYTHING and every restaurant!! So i was so tickled to find you!!! YAY!!!
    I’m excited to try your recipes!!
    thanks for posting them.

  2. Hi there! I’m checking in from Tempt My Tummy Tuesday. This looks lovely! I like to make soup once a week so we can eat the leftovers for lunch. I usually have a lot of kale in my garden during the cooler months and love to use it up in soup. We’ll have to give this a try. Thanks for sharing. 🙂

  3. Oh, super pretty colors in this dish! Thanks for linking up at our Gluten Free Fridays party! I have tweeted and pinned your entry to our Gluten Free Fridays board on Pinterest! 🙂

    Hope that your week is fantastic!

    Cindy from

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