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Cajun Chicken & Rice Soup Recipe

Cajun Chicken & Rice Soup Recipe

We enjoy this comforting, spicy soup frequently in our household. It's really good served with hot corn bread. —Lisa Hammond, Higginsville, Missouri
TOTAL TIME: Prep: 20 min. Cook: 2 hours YIELD:8 servings

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

  • 1. 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.
  • 2. 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).
  • 3. 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.

Reviews for Cajun Chicken & Rice Soup

Sort By :
MY REVIEW
Reviewed Apr. 30, 2015

"I have made this several times & the only thing I change is I cut back the garlic to 6 cloves. I made it with 12 cloves the first time & we thought the garlic overpowered the other flavors. Otherwise,, very tasty soup with a kick to it."

MY REVIEW
Reviewed Nov. 30, 2014

"Made this today with the leftover turkey we had. Turned out GREAT! Just the right amount of spice!"

MY REVIEW
Reviewed May. 12, 2014

"*****"

MY REVIEW
Reviewed Jan. 19, 2014

"My husband and I absolutely love soup, and this is one of our favorites! I love how it has rice and beans -- very comforting and delicious!"

MY REVIEW
Reviewed Jan. 12, 2014

"IT is simply awesome. I made it for my dinner club friends last night and we LOVED it. Just the right amount of heat and lots of flavor."

MY REVIEW
Reviewed Dec. 11, 2013

"What a fantastic recipe! Kids definitely approved. I used fresh tomatoes and canned green chilies...improvised on the Cajun seasoning. But, what a great fresh-tasting soup! Leftovers are already in the freezer for another day. Next time, though, I will wait to put the cilantro in last...to add the "fresh" cilantro taste. Yum!"

MY REVIEW
Reviewed Oct. 8, 2012

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

MY REVIEW
Reviewed Jan. 9, 2012

"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."

MY REVIEW
Reviewed Oct. 24, 2011

"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!"

MY REVIEW
Reviewed Oct. 19, 2011

"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!"

MY REVIEW
Reviewed Oct. 7, 2011

"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!"

MY REVIEW
Reviewed Mar. 27, 2011

"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."

MY REVIEW
Reviewed Mar. 16, 2011

"This is by far the best soup I've ever made! I'll make it over and over again!"

MY REVIEW
Reviewed Mar. 16, 2011

"This is the best soup I've ever made! I'll make it over and over again! I highly recommend it!"

MY REVIEW
Reviewed Mar. 13, 2011

"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."

MY REVIEW
Reviewed Nov. 7, 2010

"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!"

MY REVIEW
Reviewed Sep. 18, 2010

"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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Wine Pairings

Full-Bodied White Wine

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