Cajun Chicken & Rice Soup
TOTAL TIME: Prep: 20 min. Cook: 2 hours
YIELD: 8 servings (3 quarts).
We enjoy this comforting, spicy soup frequently in our household. It's really good served with hot cornbread. —Lisa Hammond, Higginsville, Missouri
Ingredients
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1 stewing chicken (about 6 pounds)
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2 bay leaves
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1 teaspoon salt
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1 teaspoon poultry seasoning
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1 teaspoon pepper
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1 medium onion, chopped
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2 celery ribs, chopped
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1 tablespoon butter
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12 garlic cloves, minced
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1 can (10 ounces) diced tomatoes and green chiles, drained
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3/4 cup orange juice
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2 tablespoons minced fresh cilantro
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2 teaspoons Cajun seasoning
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1 teaspoon dried oregano
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1/2 teaspoon dried thyme
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1/2 teaspoon ground cumin
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1/2 teaspoon paprika
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2 cups cooked rice
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1 can (15 ounces) pinto beans, rinsed and drained
Directions
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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.
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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).
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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.
Nutrition 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.
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