Cajun Chicken & Rice Soup Recipe
Cajun Chicken & Rice Soup Recipe photo by Taste of Home
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Cajun Chicken & Rice Soup Recipe

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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
TOTAL TIME: Prep: 20 min. Cook: 2 hours
MAKES:8 servings
TOTAL TIME: Prep: 20 min. Cook: 2 hours
MAKES: 8 servings


  • 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

Nutritional Facts

1-1/2 cups: 245 calories, 6g fat (2g saturated fat), 50mg cholesterol, 709mg sodium, 27g carbohydrate (4g sugars, 4g fiber), 20g protein. Diabetic Exchanges: 2 lean meat, 1-1/2 starch, 1 vegetable.


  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).
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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VictoriaElaine User ID: 3422096 225669
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."

chsteachermom User ID: 2198507 100592
Reviewed Nov. 30, 2014

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

ksandjs1 User ID: 539854 162900
Reviewed May. 12, 2014


gnats1222 User ID: 3754874 208487
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!"

drj06 User ID: 4931892 94229
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."

AZHobbyFarm User ID: 7249985 167749
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 add the "fresh" cilantro taste. Yum!"

danajacobs7 User ID: 5362195 94204
Reviewed Oct. 8, 2012

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

mother of 3 User ID: 1726536 167747
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."

heatd1976 User ID: 5830842 161923
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!"

pcratty User ID: 6007410 94259
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!"

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