CAJUN CHICKEN SOUP RECIPE - FOOD.COM
I adapted this recipe from "Spicy Hearty Chicken Soup" found on here. I changed it quite a bit so I renamed it something of my own. I hope you enjoy it!
Total Time 45 minutes
Prep Time 15 minutes
Cook Time 30 minutes
Yield 20 cups, 10 serving(s)
Number Of Ingredients 15
Steps:
- 1. Cook chicken in large skillet with non-stick spray. Season with cayenne pepper, garlic powder, salt, and pepper to taste. While chicken is cooking, in a separate pot, cook pasta. (reserve cooking liquid).
- 2. Once chicken is halfway cooked, add onion, green peppers, jalepenos, and mushrooms. Let cook about 3-5 minute
- 3. Add corn, beans, rotel, tomato sauce, tomato paste. Heat through.
- 4. At this point I transferred this to a good sized pot because I didn't have enough room left in my skillet. Then add pasta and 4 cups of the cooking liquid. Stir it all together and let simmer 15-20 minute This let's the flavors "marry" The longer you simmer the more the flavors incorporate into the pasta.
- Serves 10 Serving is 2 cups.
Nutrition Facts : Calories 402.1, FatContent 2.9, SaturatedFatContent 0.6, CholesterolContent 54.8, SodiumContent 699, CarbohydrateContent 61, FiberContent 7.5, SugarContent 7.7, ProteinContent 34.9
CAJUN CHICKEN & RICE SOUP RECIPE: HOW TO MAKE IT
We enjoy this comforting, spicy soup frequently in our household. It's really good served with hot corn bread. —Lisa Hammond, Higginsville, Missouri
Provided by Taste of Home
Categories Lunch
Total Time 02 hours 20 minutes
Prep Time 20 minutes
Cook Time 02 hours 00 minutes
Yield 8 servings (3 quarts).
Number Of Ingredients 19
Steps:
- Place chicken in a large stockpot; cover with water. Add the bay leaves, salt, poultry seasoning and pepper. Bring to a boil. Reduce heat; cover and simmer for 1-1/2 hours or until chicken is tender., Remove chicken from broth; set aside to cool. Strain broth, discarding seasonings. Set aside 6 cups broth for the soup; save remaining broth for another use. Skim fat from soup broth. When cool enough to handle, remove chicken from bones; discard bones. Shred and set aside 3 cups chicken (save remaining chicken for another use). , In a large stockpot, saute onion and celery in butter until onion is crisp-tender. Add garlic; cook 1 minute longer. Stir in the tomatoes, orange juice, cilantro, seasonings and reserved broth. Bring to a boil. Reduce heat; cover and simmer for 15 minutes or until vegetables are tender. Stir in the rice, beans and reserved chicken; heat through.
Nutrition Facts : Calories 245 calories, FatContent 6g fat (2g saturated fat), CholesterolContent 50mg cholesterol, SodiumContent 709mg sodium, CarbohydrateContent 27g carbohydrate (4g sugars, FiberContent 4g fiber), ProteinContent 20g protein. Diabetic Exchanges 2 lean meat
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