Cajun Inspired Chicken & Rice Soup

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Ingredients:

• 1 lb boneless, skinless chicken thighs or breasts
• 1 tsp kosher salt
• 1/2 tsp black pepper
• 1-1/2 Tbsp NHHS Cajun Seasoning
• 2 tbsp MOV Extra Virgin Olive Oil 
• 1 yellow onion, diced
• 1 green bell pepper, diced|
• 2 celery stalks, diced
• 4–5 cloves garlic, minced
• 1 can (14–15 oz) fire-roasted diced tomatoes
• 1 tsp NHHS Sweet Smoked Paprika
• 1/2 tsp NHHS Dried Thyme
• 1/4 tsp NHHS Cayenne
• 1/2 cup long-grain white rice
• 5 cups chicken stock
• 1 NHHS Bay Leaf
• Juice of 1/2 lemon
• Salt & pepper to taste
• Chopped green onions, parsley or red chili flakes

Directions:
Pat chicken dry and season with salt, pepper, and Cajun seasoning.

Heat olive oil in a large Dutch oven or soup pot over medium-high heat. Sear chicken 4 minutes per side until browned (it does not need to be fully cooked). Remove and set aside.

In the same pot, add onion, bell pepper, and celery. Cook 5 minutes until softened, scraping up browned bits from the bottom. Add garlic and cook 30 seconds until fragrant.

Stir in the diced tomatoes and cook 4 minutes to let them reduce slightly. Add smoked paprika, thyme, and cayenne. Stir for 30 seconds to bloom the spices.

Add rice, chicken stock, bay leaf, and return the chicken (with juices) to the pot.

Bring to a gentle boil, then reduce to a simmer. Cover and cook 20 minutes, until rice is tender and chicken is cooked through.

Remove chicken, shred it, and return it to the soup. Stir in lemon juice. Taste and adjust seasoning as needed. Garnish with green onions, parsley or red chili flakes and serve hot.
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​​Enjoy!

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