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Cajun Chicken and Rice Soup

A heart-warming soup featuring tender chicken, long-grain rice, and the traditional Cajun holy trinity of aromatic vegetables simmered in spiced broth.

50 minEasyServes 6340 cal/serving

CajunSoupStovetopHigh ProteinGluten-FreeNut-FreeDairy-FreeSoy-FreeEgg-FreeShellfish-FreeSesame-FreeAlcohol-FreeCorn-Free

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Ingredients

  • 2 tbsp olive oil
  • 1 cup yellow onion, diced
  • 1 cup celery stalks, diced
  • 1 cup green bell pepper, diced
  • 4 garlic cloves, minced
  • 2 tbsp Cajun seasoning
  • 1.5 lbs boneless skinless chicken thighs, diced
  • 6 cups low-sodium chicken broth
  • 1 cup long-grain white rice, rinsed
  • 1 bay leaf
  • 1/4 cup green onions, sliced

Instructions

  1. 1

    Heat 2 tbsp olive oil in a large pot over medium heat.

  2. 2

    Add 1 cup diced yellow onion, 1 cup diced celery stalks, and 1 cup diced green bell pepper, and cook for 6 minutes until softened.

  3. 3

    Stir in 4 minced garlic cloves and 2 tbsp Cajun seasoning, cooking for 1 minute until fragrant.

  4. 4

    Add 1.5 lbs diced boneless skinless chicken thighs and cook for 5 minutes, stirring occasionally, ensuring meat reaches an internal temperature of 165°F.

  5. 5

    Pour in 6 cups low-sodium chicken broth, stir in 1 cup rinsed long-grain white rice and 1 bay leaf, then bring mixture to a boil.

  6. 6

    Reduce heat to low, cover, and simmer for 20 minutes until rice is tender.

  7. 7

    Remove 1 bay leaf, stir in 1/4 cup sliced green onions, and serve hot.

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Questions

How much time should I plan for Cajun Chicken and Rice Soup?

As written, 50 minutes: 15 of prep and 35 of cooking. The longest single stretch is step 6 (20 minutes): "Reduce heat to low, cover, and simmer for 20 minutes until rice is tender."

What should Cajun Chicken and Rice Soup look like when it is ready?

Go by the cues in the method rather than the clock. Step 6: cook until rice is tender. A reading of 165 F on a thermometer settles it.

Is there a substitute for Cajun seasoning in Cajun Chicken and Rice Soup?

The entry for Cajun Chicken and Rice Soup calls for 2 tbsp Cajun seasoning. In its place: Two parts paprika to one part each of garlic powder, onion powder, dried thyme, oregano and cayenne, with salt.

Can I use chicken breasts instead of chicken thighs in Cajun Chicken and Rice Soup?

Yes, with care. Breasts dry out sooner: pull them at 165 F, which usually means a few minutes less than the thighs would take. As written, the entry for Cajun Chicken and Rice Soup uses 1.5 lbs boneless skinless chicken thighs, diced.

How many calories are in Cajun Chicken and Rice Soup?

One serving (the recipe makes 6) is about 340 calories, with 28 g protein, 32 g carbohydrate and 10 g fat, plus 2 g fiber and 680 mg sodium. The figures are estimates computed from the ingredient list.

Can I freeze Cajun Chicken and Rice Soup?

Yes. Refrigerate Cajun Chicken and Rice Soup for up to four days, or freeze it in portions for up to three months. Reheat gently on the stovetop with a splash of water or stock to loosen it. The rice will go on swelling in the broth; for the best texture on day two, store that part separately or cook it fresh.

Serve it with

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