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

Cajun Chicken & Rice Soup Recipe

Publisher Photo
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

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

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.

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).
Originally published as Cajun Chicken & Rice Soup in Country Extra March 2010, p51

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.

Full-Bodied White Wine

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

Reviews for Cajun Chicken & Rice Soup

AVERAGE RATING
   (20)
RATING DISTRIBUTION
5 Star
 (19)
4 Star
 (1)
3 Star
 (0)
2 Star
 (0)
1 Star
 (0)
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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!"

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