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We enjoy this comforting, spicy soup frequently in our household. It's really good served with hot corn bread. —Lisa Hammond, Higginsville, Missouri
This recipe is:
Diabetic Friendly
Nutritional Facts 1-1/2 cups equals 393 calories, 12 g fat (4 g saturated fat), 120 mg cholesterol, 776 mg sodium, 27 g carbohydrate, 4 g fiber, 42 g protein. Diabetic Exchanges: 6 lean meat, 1-1/2 starch, 1 vegetable.
Originally published as Cajun Chicken & Rice Soup in Country Extra March 2010, p51
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Reviewed on Jan. 09, 2012 by mother of 3
Oops - I forgot to add the orange juice, skipped the cajun seasoning & rice, used canned navy beans, and browned boneless chicken breast. Used boxed chicken stock and the prep was 1 hour. Used a crockpot for cooking, 4 hours on high. Smelled so good when I came home from visiting our grandkids.
Reviewed on Oct. 24, 2011 by heatd1976
I made this the other night and it was a HUGE hit! I was hoping to have some leftovers but the pot was completely devoured. I cheated a little and used canned chicken broth since I was short on time, but it still turned out amazing. This is going to be put on our list of regular recipes to make. Served with some homemade cornbread, this soup is so good it makes you want to cry!
Reviewed on Oct. 19, 2011 by pcratty
Kudo's to Lisa Hammond for sharing this recipe. I'm a soup fanatic and LOVE this recipe. It will be a family favorite for years to come. Keep sharing Lisa!
Reviewed on Oct. 07, 2011 by ChrissyLukken
So delicious and so easy! Definitely my new favourite soup. It is very hearty and filling and my husband loves it so I give it 5 stars! I didn't add the orange juice because I didn't have any. I added chicken stock to give it more liquid and also added corn, which worked really well. A big hit!
Reviewed on Mar. 27, 2011 by twofiddygirl
This soup is absolutely delicious! I used a precooked rotisserie chicken instead too and it made things really easy, thus skipping the poultry seasoning. I've already made it twice and will make it again and again. The long list of ingredients intimidated me at first...but it was easy. Everyone loves it!!! I think next time I'll add some corn.
Reviewed on Mar. 16, 2011 by cworst0001
This is by far the best soup I've ever made! I'll make it over and over again!
This is the best soup I've ever made! I'll make it over and over again! I highly recommend it!
Reviewed on Mar. 13, 2011 by ferretmama
Made this for the lodge crowd this week. I didn't tell them what was in it until after they'd tried it. Everyone was amazed when they heard about the orange juice -- they loved it. The next day I added about 2 cups of leftover veggie mix (carrots, zucchini, etc.) to stretch it -- itwas still wonderful. Will be making this often in the future.
Reviewed on Nov. 07, 2010 by Shannon1305
This is the best soup I've ever made, and tasted! I bought a rotisserie chicken from the store to save on time. I pull all of the meat into the pot, therefore, I needed more broth. I used 4 cans of chicken broth....which equals 8 cups. In turn, I added just a little extra of each ingredient. I didn't add the rice to pot...that way people can add as much or little rice to their own bowl. This soup is going to be in my home for years to come. It is delicious!
Reviewed on Sep. 18, 2010 by binky3
My husband loved this soup. It is spicy without being too hot. The flavors all work together so none is over powering. I baked large chicken breast bone in with salt pepper and olive oil for 40 min at 400 degrees, then proceeded to the final step using box chicken stock. I added the bay leaf and only 1/2 of the poultry season along with the other seasonings. I always do this as roasting the chicken instead of boiling is my families favorite, it cuts the time also.
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