YumVerseEats
Cajun Chicken and Rice Soup
A cozy Cajun chicken and rice soup with the holy trinity, smoky seasoning, and tender rice in a rich broth.
RECIPE AT A GLANCE
20
min
Active Time
40
min
Total Time
6
SERVINGS
Stovetop
METHOD
Why It Works
Simmering the rice right in the broth lets it soak up the Cajun seasoning. Shredding the chicken back in spreads it through every spoonful.
Quick Fixes
Rice drank the broth: add more broth; rice keeps absorbing.
Too spicy: stir in a splash of cream.
Ingredients
Protein
Seasoning
• 1 teaspoon smoked paprika
• ½ teaspoon dried thyme
Sauce
• 3 cloves garlic, minced
• 7 cups low-sodium chicken broth
Vegetables
• 2 celery stalks, diced
• 1 green bell pepper, diced
Pasta & Grains
Topping
How to Make It
1
Season chicken with Cajun seasoning.
2
Heat olive oil in a large pot over medium-high. Brown chicken 3 minutes per side, then transfer to a plate.
3
Add onion, celery, and bell pepper. Cook 5 minutes, then add garlic and cook 30 seconds.
4
Pour in broth, smoked paprika, and thyme. Return chicken and simmer 12 minutes.
5
Remove the chicken, shred it, and return it to the pot.
6
Add rice and simmer 15 minutes until tender.
7
Top with green onions and serve.
Store
Store up to 3 days; rice absorbs broth, so loosen when reheating.
Reheat
Reheat on the stovetop, adding broth to bring the texture back.
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MORE READER FAVORITES
20
min active
·
40
min total
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35
min total
15
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·
35
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20
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·
30
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Avo's Tip
Rice keeps drinking the broth as it sits, so keep extra broth on hand to loosen leftovers.
COMMON QUESTIONS
Frequently Asked Questions
Everything you need to know before you start cooking.
• What rice works best?
Long-grain white rice holds up well; for meal prep, cook it separately and add per bowl.
• Can I use rotisserie chicken?
Yes. Stir in shredded rotisserie chicken at the end and simmer to heat through.
How is this different from the rice skillet?
• This is a brothy soup meant for spooning, while the skillet is a drier one-pan dinner.
Cajun Chicken and Rice Soup
Ingredients
—
—
1¼ lb boneless skinless chicken thighs
—
—
1 tablespoon Cajun seasoning
—
—
2 tablespoons olive oil
—
—
1 yellow onion, diced
—
—
2 celery stalks, diced
—
—
1 green bell pepper, diced
—
—
3 cloves garlic, minced
—
—
7 cups low-sodium chicken broth
—
—
1 teaspoon smoked paprika
—
—
½ teaspoon dried thyme
—
—
¾ cup long-grain white rice
—
—
2 tablespoons sliced green onions
Instructions
1
Season chicken with Cajun seasoning.
2
Heat olive oil in a large pot over medium-high. Brown chicken 3 minutes per side, then transfer to a plate.
3
Add onion, celery, and bell pepper. Cook 5 minutes, then add garlic and cook 30 seconds.
4
Pour in broth, smoked paprika, and thyme. Return chicken and simmer 12 minutes.
5
Remove the chicken, shred it, and return it to the pot.
6
Add rice and simmer 15 minutes until tender.
7
Top with green onions and serve.
20
min
active
40
min
total
6
servings
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