Louisiana Style Chicken And Rice Soup Recipe

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Servings: 6

Ingredients

Cost per serving $2.43 view details

Directions

  1. To make a rub for the chicken, combine salt, brown sugar and grnd cumin in a bowl. Add in pepper, paprika, dry thyme, grnd coriander and chili pwdr. Stir in cinnamon and blend together. Store in a covered jar in the pantry. Use a third to a half of the rub when grilling the chicken which will be added to this soup.
  2. Arrange the sausage slices in a single layer in a large stockpot. Cook the sausage over medium heat on both sides till lightly browned and cooked through, about 4 min. Remove with a slotted spoon and set aside on a plate. There should be about 1 Tbsp. of fat left in the pan.
  3. Add in sufficient oil to the pan so there is a total of 3 Tbsp.. Swirl to coat the pan, then add in the garlic and onion. Cook, stirring frequently, till the onion is softened, about 3 min. Add in the green and red peppers and cook 3 min longer.
  4. Add in the diced tomatoes, including the juice, along with the chicken broth, bay leaf and thyme. Bring to a boil over medium-high heat. Lower the heat so the soup just simmers, partially cover the pot and cook for 10 min. Stir in the rice, partially cover the pot and simmer till the rice is almost tender, 10 min longer. Add in the sausage and chicken and cook till heated through, about 5 min. Remove the bay leaf. Ladle into hot soup bowls and serve immediately.
  5. This recipe yields 6 servings.

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Nutrition Facts

Amount Per Serving %DV
Serving Size 417g
Recipe makes 6 servings
Calories 363  
Calories from Fat 189 52%
Total Fat 21.11g 26%
Saturated Fat 6.09g 24%
Trans Fat 0.13g  
Cholesterol 54mg 18%
Sodium 5448mg 227%
Potassium 711mg 20%
Total Carbs 30.05g 8%
Dietary Fiber 6.1g 20%
Sugars 11.98g 8%
Protein 15.98g 26%
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