Cajun-Style Chicken Soup
Makes 6 servings
|1-1/2||pounds chicken thighs|
|4||cups chicken broth|
|1||can (8 ounces) tomato sauce|
|2||stalks celery, sliced|
|1||medium onion, chopped|
|2||cloves garlic, minced|
|1||to 1-1/2 teaspoons salt|
|1/2||teaspoon ground cumin|
|1/4||teaspoon ground red pepper|
|1/4||teaspoon black pepper|
|Dash white pepper|
|1||large green bell pepper, chopped|
|1/3||cup uncooked rice|
|8||ounces fresh or frozen okra, cut into 1/2-inch slices|
|Hot pepper sauce (optional)|
|Fresh oregano (optional)|
- Place chicken, chicken broth, tomato sauce, celery, onion, garlic, bay leaves, salt, cumin, paprika, red pepper, black pepper, white pepper in 5-quart Dutch oven. Bring to a boil over high heat. Reduce heat to medium-low; simmer, uncovered, 1 hour or until chicken is tender, skimming foam that rises to the surface.
- Remove chicken from soup; cool slightly. Skim fat from soup. Remove chicken meat from bones; discard skin and bones. Cut chicken into bite-size pieces.
- Add chicken, bell pepper and rice to soup. Bring to a boil. Reduce heat; simmer, uncovered, about 12 minutes or until rice is tender. Add okra; simmer an additional 8 minutes or until okra is tender. Discard bay leaves. Ladle soup into bowls; serve with hot pepper sauce. Garnish with fresh oregano.
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