Cajun Chicken And Rice Soup
Equipment
- 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
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
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.