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Cajun Chicken & Rice Soup Recipe

Cajun Chicken & Rice Soup Recipe photo by Taste of Home

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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

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Cajun Chicken & Rice Soup Recipe

Prep: 20 min. Cook: 2 hours

Yield: 8 Servings

20 120 140

Ingredients

1 stewing chicken (about 6 pounds)
2 bay leaves
1 teaspoon salt
1 teaspoon poultry seasoning
1 teaspoon pepper
1 medium onion, chopped
2 celery ribs, chopped
1 tablespoon butter
12 garlic cloves, minced
1 can (10 ounces) diced tomatoes and green chilies, drained
3/4 cup orange juice
2 tablespoons minced fresh cilantro
2 teaspoons Cajun seasoning
1 teaspoon dried oregano
1/2 teaspoon dried thyme
1/2 teaspoon ground cumin
1/2 teaspoon paprika
2 cups cooked rice
1 can (15 ounces) pinto beans, rinsed and drained

Directions

Place chicken in a large stockpot; cover with water. Add the bay leaves, salt, poultry seasoning and pepper. Bring to a boil. Reduce heat; cover and simmer for 1-1/2 hours or until chicken is tender.
Remove chicken from broth; set aside to cool. Strain broth, discarding seasonings. Set aside 6 cups broth for the soup; save remaining broth for another use. Skim fat from soup broth. When cool enough to handle, remove chicken from bones; discard bones. Shred and set aside 3 cups chicken (save remaining chicken for another use).
In a large stockpot, saute onion and celery in butter until onion is crisp-tender. Add garlic; cook 1 minute longer. Stir in the tomatoes, orange juice, cilantro, seasonings and reserved broth. Bring to a boil. Reduce heat; cover and simmer for 15 minutes or until vegetables are tender. Stir in the rice, beans and reserved chicken; heat through. Yield: 8 servings (3 quarts).

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

Full-Bodied White Wine

Enjoy this recipe with a full-bodied white wine such as Chardonnay or Viognier.

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Cajun Chicken & Rice Soup

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Reviewed on Oct. 08, 2012 by danajacobs7

This is our all time favorite soup....all year!

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!

Reviewed on Mar. 16, 2011 by cworst0001

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!

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