Cajun Soup
Cajun chicken soup is loaded with diced chicken, celery, bell pepper, creole seasoning and rice. This is a must make Cajun soup recipe.
Servings 4
Calories 163kcal
Equipment
Ingredients
- 2 Tablespoons Oil divided
- 2 cups Chicken chopped
- Salt and Pepper to taste
- 1 Tablespoon Cajun Seasoning
- 1 cup Rice or 1 1/2 cups Cooked Rice
- 1 Small Onion diced
- 2 stalks Celery diced
- 1 small Sweet Bell Pepper diced
- 1 Tablespoon Tomato Paste
- 4 Cups Chicken Broth
Instructions
- Add half the oil in a Dutch oven or stock pot on medium heat.
- Season the chicken with the Cajun seasoning, salt and pepper. Then you will add the chicken to the hot pot and cook the chicken for 6-8 minutes.
- While the chicken is cooking you will want to rinse and then cook your rice as directed on the package. I did 1 cup dry rice.
- Dice up the vegetables and add it into the pot with the chicken and continue cooking for another 6 minutes to char the vegetables a bit.
- Add in the tomato paste and cook an additional 1-2 minutes, you want the tomato to become aromatic. It will darken a bit in color as it cooks.
- Then add the cooked rice and the chicken broth. Stir and bring the mixture to a boil. Once it boils, turn off the soup, and serve.
Notes
Chicken - Dice up the chicken into 1-inch cubes. You will use any raw chicken.
Creole - You are welcome to use creole or any Cajun seasoning as you would like. You can control the spice factor.
Rice - You can also cook up a brown rice if you would like. You just can't use instant rice for this recipe.
Nutrition
Serving: 1g | Calories: 163kcal | Carbohydrates: 7g | Protein: 7g | Fat: 12g | Saturated Fat: 2g | Polyunsaturated Fat: 3g | Monounsaturated Fat: 6g | Trans Fat: 0.1g | Cholesterol: 25mg | Sodium: 940mg | Potassium: 231mg | Fiber: 1g | Sugar: 2g | Vitamin A: 1055IU | Vitamin C: 2mg | Calcium: 26mg | Iron: 1mg