Cajun Chicken Soup Recipes

CAJUN CHICKEN AND RED BEAN SOUP

Steps:

• Melt butter over medium heat in a large pot. Add onion, bell pepper, celery, jalapeño, and garlic and cook, stirring frequently, until softened and onion is translucent, about 20 minutes.
• Add chicken, The Spice Hunter Cajun Creole Seasoning Blend, and salt and increase heat to medium-high. Stir and cook until chicken begins to look opaque, about 2 minutes. Add tomato sauce, red beans, chicken broth, rice and bay leaf and bring to a boil and then reduce to a simmer over medium-low heat. Stir frequently so that rice doesn't stick to the bottom and cook uncovered 20 minutes, until rice is softened. Stir in Worcestershire sauce and hot sauce and check seasoning, adding more salt if desired. Remove bay leaf, ladle into bowls, and top with black pepper (soup with continue to thicken as it sits).

CAJUN CHICKEN & RICE SOUP

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.

CAJUN CHICKEN SOUP

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.