Louisiana-Style Chicken Soup

Name: Louisiana-Style Chicken Soup
Total time: 25 min
Yield: Serves 4 (serving size: 2 cups)
Ingredients: 1 teaspoon canola oil; 12 ounces skinless, boneless chicken thighs, cut into bite-sized pieces; ½ teaspoon kosher salt; 2 tablespoons unsalted tomato paste; 1 ½ teaspoons salt-free Cajun seasoning; ¼ teaspoon crushed red pepper; 1 (8-ounce) container prechopped fresh onion, celery, and green bell pepper mix; 1 (3-ounce) andouille sausage link, diced; 1 bay leaf; 1 (28-ounce) container unsalted chicken stock; 1 cup frozen cut okra, thawed; 1 cup water; ⅔ cup precooked brown basmati rice (such as Uncle Ben's Ready Rice); 3 tablespoons chopped fresh flat-leaf parsley

5 Ratings
4 Reviews

OK, so technically we can't call this a gumbo because there is no roux. But it certainly tastes like a gumbo, right down to the Cajun trinity of onion, celery, and green bell pepper. Serve with a crusty baguette for mopping up every last delicious drop.

By Deb Wise

Recipe by Cooking Light May 2014

Gallery

Credit: Iain Bagwell; Styling: Ginny Branch

Recipe Summary

hands-on:

16 mins

total:

25 mins

Yield:

Serves 4 (serving size: 2 cups)

Nutrition Info

Directions

Step 1
Heat a medium saucepan over high heat. Add oil to pan; swirl to coat. Sprinkle chicken with salt. Add chicken to pan; cook 3 minutes, stirring once. Remove chicken from pan with a slotted spoon; set aside. Add tomato paste and next 5 ingredients (through bay leaf); cook 6 minutes or until vegetables are tender, stirring frequently. Add stock, okra, and 1 cup water; bring to a boil. Return chicken to pan; stir in rice. Reduce heat, and simmer 9 minutes. Remove pan from heat; stir in parsley.

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Chef's Notes

MyRecipes is working with Let's Move!, the Partnership for a Healthier America, and USDA's MyPlate to give anyone looking for healthier options access to a trove of recipes that will help them create healthy, tasty plates. For more information about creating a healthy plate, visit www.choosemyplate.gov.

Nutrition Facts

Per Serving:

240 calories; fat 8.3g; saturated fat 2.1g; mono fat 3.5g; poly fat 1.4g; protein 26g; carbohydrates 15g; fiber 2g; cholesterol 93mg; iron 2mg; sodium 598mg; calcium 64mg.

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Roux

04/16/2016

I made this last night for my husband and I, and we both had to go back for seconds, it was so good! I read the other reviews beforehand, and took the advice of someone who said to replace okra for zucchini...what a perfect change, since I'm not a huge fan of okra! This dish has a good kick to it, and as a soup lover I have to say this is probably one of my new favorite recipes! It's quick, easy and delicious, what more could you ask for?

swimmer32

05/31/2015

Love this recipe. I make a big batch and we eat it all week. I use Kilebasa and I cut out the okra due to preference. Have made this many times and it never ceases to please

steponme

06/30/2014

Very good, don't miss the roux here. Quick & easy weeknight meal.

abikaliah

06/03/2014

This is sooooooooooo good. You've got to try this. I made this for my daughters 18th birthday last month. Everyone loved it. I switched out the okra for zucchini only because my daughter doesn't like the texture of the okra. Now its my son's girlfriend birthday and she has asked me to make this for her birthday dinner celebration. Its so filling and if you like flavorful and spicy foods.... this is the recipe for you. not to hot but just enough. And it taste better the 2nd day if you have any left over.

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