Best 3 Cajun Chicken Rice Soup Recipes
**Aromatic Cajun Chicken Rice Soup: A Symphony of Bold Flavors**
Embark on a culinary journey to the vibrant heart of Louisiana with our exquisite Cajun Chicken Rice Soup. This delectable soup is a harmonious blend of bold flavors, featuring succulent chicken, tender rice, and an array of aromatic Cajun spices that dance on your palate. Each spoonful is a celebration of the rich culinary heritage of the bayou, transporting you to the lively streets of New Orleans.
Within this article, you'll find not just one, but a collection of enticing Cajun Chicken Rice Soup recipes, each offering unique variations to tantalize your taste buds. From the classic version bursting with the trinity of bell peppers, celery, and onions, to a creamy rendition infused with coconut milk and corn, to a hearty alternative brimming with sausage and okra, there's a recipe here to suit every palate.
Whether you're a seasoned chef or a novice in the kitchen, our detailed instructions and helpful tips will guide you effortlessly through the cooking process. Gather your ingredients, prepare your taste buds, and let the symphony of Cajun flavors serenade your senses as you create this delightful 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
Provided by Taste of Home
Categories Lunch
Time 2h20m
Yield 8 servings (3 quarts).
Number Of Ingredients 19
Steps:
- 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, 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.
Nutrition Facts : Calories 245 calories, Fat 6g fat (2g saturated fat), Cholesterol 50mg cholesterol, Sodium 709mg sodium, Carbohydrate 27g carbohydrate (4g sugars, Fiber 4g fiber), Protein 20g protein. Diabetic Exchanges
CAJUN CHICKEN AND RICE SOUP RECIPE
Provided by รก-2765
Number Of Ingredients 18
Steps:
- Cook chicken in stockpot. Cover with water and add bay leaves, salt, poultry seasoning and pepper. Bring to boil , reduce heat, cover and simmer for 1 1/2 hr or until chicken is tender. Remove chicken from broth; set aside to cool. Stain broth discarding seasonings. Set aside 6 cups broth for the soup. Remove chicken from broth. Shred and set aside 3 cups chicken. (Save remaining chicken for another use.) In large stockpot, saute onion and celery in butter until onion is crisp-tender. Add garlic; cook 1 minute longer. Stir in tomatoes, orange juice, cilantro, seasonings and reserved broth. Bring to boil. Reduce heat; cover and simmer for 15 min. or until veggies are tender. Stir in the cooked, drained rice, beans and reserved chicken. Heat. 1 1/2 cup equals 393 calories.
CAJUN CHICKEN & RICE SOUP RECIPE
Steps:
- 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, 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: 12 servings (3 quarts).
Tips:
- Use a Dutch oven or large pot for this soup. This will give you plenty of room to cook the chicken and vegetables.
- Brown the chicken before adding it to the soup. This will help to develop flavor and color.
- Don't overcrowd the pot when you add the vegetables. If you do, they won't cook evenly.
- Season the soup to taste. You may want to add more Cajun seasoning, salt, or pepper.
- Serve the soup with a side of crusty bread or crackers.
Conclusion:
This Cajun chicken rice soup is a delicious and easy-to-make meal. It's perfect for a weeknight dinner or a casual lunch. The soup is packed with flavor, thanks to the Cajun seasoning, chicken, and vegetables. It's also filling and satisfying, thanks to the rice. If you're looking for a new soup recipe to try, I highly recommend this one.
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