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Cajun Chicken & Rice Soup

 Cajun Chicken & Rice Soup
We enjoy this comforting, spicy soup frequently in our household. It's really good served with hot corn bread. —Lisa Hammond, Higginsville, Missouri
8 ServingsPrep: 20 min. Cook: 2 hours

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,

2 of 2

Cajun Chicken & Rice Soup (continued)

Directions (continued)

  • 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.
Wine: Full-Bodied White Wine: Enjoy this recipe with a full-bodied white wine such as Chardonnay or Viognier.