From the Cook
From the Cook
From the Cook
From the Cook
From the Cook
From the Cook
1/7
Cajun Chicken Rice Soup
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Instructions
1
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Add half of the oil to stockpot or Dutch oven and cook over medium heat.
2
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Season the chicken with salt, black pepper, and half of the Cajun seasoning. Once the oil is hot, add the chopped chicken to the pot. Cook until the chicken is golden brown and reaches an internal temperature of 165 F. This should take 6-8 minutes.
3
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Rinse the rice and cook in 1 1/3 cup water until fluffy and tender, bring the rice and water to a boil, then reduce to low. Cover and simmer for 15-20 minutes, or until all the water is absorbed. Remove from heat and allow to sit covered for at least 5 minutes.
4
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Add the chopped veggies to the Dutch oven with the chicken, and add more oil as needed.
5
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Cook the onions until they are translucent and veggies are soft and slightly charred. This should take 6-8 minutes.
6
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Stir in tomato paste and cook until dark brown, about 2 minutes.
7
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Add the cooked rice and the chicken broth in with the veggies and chicken.
8
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Bring to a boil, then turn off heat and serve.
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Recipe Facts
Diet at a Glance
Low Sugar
My Calorie Intake
Smart Nutrition 
Nutrition Per Serving
Percent Daily Values are based on a 2,000 calorie diet. Your daily values may be higher or lower depending on your calorie needs.
Glycemic Analysis
Glycemic Index
Glycemic Load
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