Cajun Chicken Rice Soup Recipe Recipe

Ingredients

1 stewing chicken (about 6 pounds)

2 bay leaves

1 teaspoon salt

1 teaspoon poultry seasoning

1 teaspoon pepper

1 medium onion, chopped

2 celery ribs, chopped

1 tablespoon butter

12 garlic cloves, minced

1 can (10 ounces) diced tomatoes and green chilies, drained

3/4 cup orange juice

2 tablespoons minced fresh cilantro

2 teaspoons Cajun seasoning

1 teaspoon dried oregano

1/2 teaspoon dried thyme

1/2 teaspoon ground cumin

1/2 teaspoon paprika

2 cups cooked rice

1 can (15 ounces) pinto beans, rinsed and drained

Preparation

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. Yield: 12 servings (3 quarts).