cajun chicken soup


I adore soup. Offer me soup and as long as it’s beanless, you’re pretty much golden. Just like my sweaters never get put away as the seasons change, I eat soup year-round. Here is one that I love, along with a printable recipe.

cajun chicken soup

photo/adapted recipe credit—Rice-Soup

Cajun Chicken and Rice Soup
Author: Arnebya
Prep time:
Cook time:
Total time:
Serves: 8
Spicy and tasty, ready to warm and excite. This description likely also could double as food porn.
  • 1 chicken (6 or so lbs)
  • 2 bay leaves
  • 1 teaspoon salt and pepper
  • 1 onion, chopped
  • 1 tablespoon butter
  • 12 garlic cloves, minced
  • 1 can diced tomatoes
  • 1 can green chillies, drained
  • 3/4 cup orange juice
  • 2 tablespoons fresh cilantro
  • 2 teaspoons Cajun seasoning
  • 1 teaspoon dried oregano
  • 1/2 teaspoon each of dried thyme, ground cumin, paprika
  • 2 cups steamed rice
  1. Place chicken in a large pot; cover with water
  2. Add bay leaves, salt, poultry seasoning, pepper
  3. Bring to boil
  4. Reduce heat, cover and simmer 1 to 1 1/2 hrs or until tender
  5. Remove chicken from broth, set aside to cool
  6. Strain broth, discarding seasonings
  7. Set aside 6 cups for soup
  8. Skim fat
  9. Upon cooling, remove chicken from bones (don’t keep the bones unless you do voodoo)
  10. Shred and set aside 3 cups chicken (the rest is yours, do what you want)
  11. In a large pot, saute onion and celery in butter until onion is semi-tender
  12. Add garlic, cook 1 minute
  13. Stir in tomatoes, orange juice, cilantro, seasonings and reserved broth
  14. Bring to boil
  15. Reduce heat, cover and simmer 15 mins
  16. Stir in rice and reserved chicken, heat through
  17. Um, eat it




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