Cajun-Style Chicken Soup
Browse the recipe Cajun-Style Chicken Soup
Cajun-Style Chicken Soup
YIELD Makes 6 servings
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INGREDIENTS
| 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 |
| 2 | bay leaves |
| 1 | to 1-1/2 teaspoons salt |
| 1/2 | teaspoon ground cumin |
| 1/4 | teaspoon paprika |
| 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) | |
PREPARATION:
- 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.
This recipe appears in:
Southern