|Cajun Market Chicken and Rice Soup|
The Cajun rice mix makes this soup complete. If you cannot find the brand I used, simply add equal parts of onion powder, garlic powder and smoked paprika as well as a little butter to the cooking water while preparing white rice.
Hot sauce is optional.
Note: Chicken soup base can usually be found on the aisle in your grocery store where you buy the canned stock or broth.
1 tablespoon vegetable oil
2 chicken leg quarters, skin removed
1 teaspoon garlic powder
1 teaspoon onion powder
Salt and pepper, to taste
2 Bay Leaves
5 cups cold water (one reserved)
2 tablespoons chicken soup base
1 teaspoon dried rosemary
1 teaspoon dried thyme
1 teaspoon Poultry Seasoning
1 medium yellow onion, peeled and halved
1 15 ounce can diced tomato (do not drain)
2 small carrots, sliced
1 cup chopped celery
1 5.5 ounce package Knorr Cajun Sides Garlic Butter Rice Mix*
Louisiana hot sauce for passing at the table (optional)
Add oil to Dutch oven. Sprinkle chicken with garlic powder, onion powder, and desired amount of salt and pepper. Brown on both sides, about five minutes.
Add bay leaves and five cups of water. Bring to boil and reduce to simmer. Cover and cook for 45 minutes.
Skim fat from soup.
Mix soup base with remaining cup of water until it is dissolved. Add to soup pot.
Add rosemary, thyme, poultry seasoning and onion.
Bring to boil again and reduce to simmer. Cover and cook for 1 hour and 15 minutes.
Carefully remove chicken and bay leaves from pot. Let chicken cool slightly so that you can pull chicken away from bone. Discard bones and bay leaves.
Skim fat from pot.
Add canned tomatoes and juice. Add chicken back to pot along with carrots and celery. Cover and simmer for 30 minutes until vegetables are tender.
Prepare rice mix per package directions.
To serve, add a big scoop of prepared rice to the bottom of a soup bowl. Add soup. Top with hot sauce if using.
Great with crusty bread or garlic bread.
*Not an endorsement and no product was supplied to blogger.