Cajun Chicken & Rice Soup
Total TimePrep: 20 min. Cook: 2 hours
Makes8 servings (3 quarts)
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.
Made this today with the leftover turkey we had. Turned out GREAT! Just the right amount of spice!
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!
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.
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!
This is our all time favorite soup....all year!
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.
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!
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!