Cajun Chicken & Rice Soup |
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Prep Time: 20 Minutes Cook Time: 120 Minutes |
Ready In: 140 Minutes Servings: 8 |
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We enjoy this comforting, spicy soup frequently in our household. It's really good served with hot corn bread. Ingredients:
1 stewing chicken (about 6 pounds) |
2 bay leaves |
1 teaspoon salt |
1 teaspoon poultry seasoning |
1 teaspoon pepper |
1 medium onion, chopped |
2 celery ribs, chopped |
1 tablespoon butter |
12 garlic cloves, minced |
1 can (10 ounces) diced tomatoes and green chilies, drained |
3/4 cup orange juice |
2 tablespoons minced fresh cilantro |
2 teaspoons cajun seasoning |
1 teaspoon dried oregano |
1/2 teaspoon dried thyme |
1/2 teaspoon ground cumin |
1/2 teaspoon paprika |
2 cups cooked rice |
1 can (15 ounces) pinto beans, rinsed and drained |
Directions:
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.
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).
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. Yield: 8 servings (3 quarts).
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