Cajun Chicken and Rice Soup is a warm, flavorful dish that combines the rich, bold spices of Cajun cooking with the comfort of tender chicken and hearty rice.
This soup is perfect for when you’re craving something filling but don’t want to compromise on taste. The Cajun seasoning brings a delightful kick, while the rice adds a wholesome texture.
Whether you’re looking to warm up on a chilly day or simply enjoy a bowl of Southern-inspired goodness, this recipe is sure to become a favorite. Let’s dive into how to make this satisfying, one-pot meal!
How To Make Cajun Chicken And Rice Soup?
Recipe Time
Prep Time: 10 minutes
Cook Time: 35 minutes
Total Time: 45 minutes
Course: Main Course / Soup
Cuisine: Cajun, Southern
Serves: 4 servings
Equipment Needed
- Large stockpot
- Cutting board
- Knife
- Wooden spoon
- Measuring spoons
- Ladle
Ingredients
- 2 tablespoons olive oil
- 1 pound chicken breasts (boneless, skinless), diced
- 1 tablespoon Cajun seasoning (homemade or store-bought)
- 1 medium onion, diced
- 1 green bell pepper, diced
- 1 red bell pepper, diced
- 2 stalks celery, diced
- 3 cloves garlic, minced
- 1 cup long-grain white rice
- 6 cups chicken broth (low sodium preferred)
- 1 can (14.5 oz) diced tomatoes
- 1 teaspoon smoked paprika
- 1/2 teaspoon thyme
- 1/2 teaspoon oregano
- 1 bay leaf
- Salt and pepper, to taste
- Chopped green onions and parsley, for garnish
- A dash of hot sauce (optional)
Instructions
1. Season And Cook The Chicken
Heat the olive oil in a large stockpot over medium heat. Add the diced chicken and sprinkle the Cajun seasoning over it. Stir frequently, cooking the chicken until it’s no longer pink in the center. This should take about 5-7 minutes. Remove the chicken from the pot and set it aside.
2. Sauté The Vegetables
In the same pot, add the diced onion, bell peppers, celery, and garlic. Sauté for 5 minutes or until the vegetables soften and become fragrant.
3. Add The Rice And Spices
Stir in the uncooked rice, smoked paprika, thyme, oregano, and bay leaf. Let the rice and spices cook for about 1-2 minutes to release their flavors.
4. Pour In The Broth And Tomatoes
Add the chicken broth and diced tomatoes to the pot. Bring the mixture to a boil, then reduce the heat to a simmer. Allow the soup to cook uncovered for about 20 minutes, or until the rice is fully cooked.
5. Reintroduce The Chicken
Once the rice is done, add the cooked chicken back into the pot. Stir well and allow the soup to simmer for another 5 minutes to let the flavors meld together.
6. Season And Serve
Taste the soup and adjust the seasoning with salt, pepper, or even a dash of hot sauce for an extra kick. Serve the soup hot, garnished with freshly chopped green onions and parsley.
Nutrition Facts Of Cajun Chicken And Rice Soup
- Calories: 350
- Protein: 28 g
- Carbohydrates: 40 g
- Fat: 10 g
- Sodium: 700 mg
- Fiber: 4 g
- Sugar: 5 g
Tips And Variations Of Cajun Chicken And Rice Soup
Customize The Heat
If you’re a fan of spicy food, add a diced jalapeño or more hot sauce to the soup. On the other hand, you can dial back the spice by reducing the amount of Cajun seasoning.
Mix Up The Protein
If you don’t have chicken on hand, shrimp or andouille sausage are fantastic alternatives for this Cajun recipe. I like to switch things up depending on what I have in the fridge.
Swap The Rice
While I usually use white rice, you can also substitute it with brown rice or even quinoa for a slightly nuttier flavor and more fiber.
Special Note
If you’re planning to save leftovers, keep in mind that the rice will continue to absorb the broth, making the soup thicker as it sits. To reheat, I often add an extra splash of broth or water to restore the original consistency.
Conclusion
There you have it! My Cajun Chicken and Rice Soup is not just a meal—it’s a celebration of bold flavors and hearty ingredients.
Whether you’re serving it for dinner or prepping it ahead of time for meal planning, this soup will satisfy your hunger and warm your soul. I hope you enjoy making (and eating) it as much as I do!
Cajun Chicken And Rice Soup
Equipment
- Large stockpot
- Cutting board
- Knife
- Wooden spoon
- Measuring spoons
- Ladle
Ingredients Â
- 2 tablespoons olive oil
- 1 pound chicken breasts boneless, skinless, diced
- 1 tablespoon Cajun seasoning homemade or store-bought
- 1 medium onion diced
- 1 green bell pepper diced
- 1 red bell pepper diced
- 2 stalks celery diced
- 3 cloves garlic minced
- 1 cup long-grain white rice
- 6 cups chicken broth low sodium preferred
- 1 can 14.5 oz diced tomatoes
- 1 teaspoon smoked paprika
- 1/2 teaspoon thyme
- 1/2 teaspoon oregano
- 1 bay leaf
- Salt and pepper to taste
- Chopped green onions and parsley for garnish
- A dash of hot sauce optional
InstructionsÂ
Season And Cook The Chicken
- Heat the olive oil in a large stockpot over medium heat. Add the diced chicken and sprinkle the Cajun seasoning over it. Stir frequently, cooking the chicken until it’s no longer pink in the center. This should take about 5-7 minutes. Remove the chicken from the pot and set it aside.
Sauté The Vegetables
- In the same pot, add the diced onion, bell peppers, celery, and garlic. Sauté for 5 minutes or until the vegetables soften and become fragrant.
Add The Rice And Spices
- Stir in the uncooked rice, smoked paprika, thyme, oregano, and bay leaf. Let the rice and spices cook for about 1-2 minutes to release their flavors.
Pour In The Broth And Tomatoes
- Add the chicken broth and diced tomatoes to the pot. Bring the mixture to a boil, then reduce the heat to a simmer. Allow the soup to cook uncovered for about 20 minutes, or until the rice is fully cooked.
Reintroduce The Chicken
- Once the rice is done, add the cooked chicken back into the pot. Stir well and allow the soup to simmer for another 5 minutes to let the flavors meld together.
Season And Serve
- Taste the soup and adjust the seasoning with salt, pepper, or even a dash of hot sauce for an extra kick. Serve the soup hot, garnished with freshly chopped green onions and parsley.
Notes
Hello! I am Shikha, I am a soup recipe maker. I have a lot of passion for making soup. With a journey spanning over five years in the culinary industry, I have carved a niche for myself as a distinguished soup maker whose creations are not just meals but experiences that linger on the palate and nourish the soul. My specialization in soup-making is a testament to my creativity and relentless pursuit of perfection. Beyond my skills in the kitchen, I am an avid writer, passionately sharing my knowledge and insights into nutrition through my writing. My approach to soup-making is holistic, emphasizing each ingredient’s taste and health benefits. A well-made soup can be a cornerstone of a healthy diet, providing essential nutrients while pleasing the taste buds.