This Creole Chicken and Rice Soup is a bold and comforting dish packed with smoky andouille sausage, tender shredded chicken, and a rich, creamy broth. With layers of flavor from Creole seasoning, paprika and fresh cilantro, this one-pot soup is a hearty, satisfying, meal that’s perfect for any night of the week.
The combination of spicy, savory, and creamy makes this chicken and rice soup irresistible, especially when topped with crispy tortilla strips, sour cream, and/or shredded cheese.
Why You Should Make This Creole Chicken and Rice Soup
- Bold Creole Flavor – This chicken and rice soup is infused with classic Creole seasoning, smoky andouille sausage, and just the right amount of heat from jalapeños, making every bite packed with deep, rich flavor.
- Easy One-Pot Meal – Everything comes together in a single pot, making cleanup a breeze. This Creole Chicken and Rice Soup is perfect for busy weeknights when you need a satisfying meal, without the hassle.
- Creamy and Comforting – A touch of heavy cream adds richness to the broth, balancing out the spices and giving this comforting soup a velvety texture.
- Adjustable: Easily adjust the spice levels to your liking.
- Customizable Toppings – Top this chicken and rice soup with crispy tortilla strips, sliced jalapeños, and/or shredded cheese to make it your own. A squeeze of fresh lime takes the flavors to the next level.
Ingredients
- Shredded Rotisserie Chicken: Use leftover roasted chicken, or even cooked turkey as a substitute. As another alternative, dice chicken and cook with the andouille sausage.
- Andouille Sausage: Swap for smoked sausage, chorizo, or even kielbasa for a different flavor.
- Heavy Whipping Cream: Half-and-half or coconut milk can be used for a lighter or dairy-free option.
- Rice: Any long-grain rice will work, or substitute the rice with quinoa, cauliflower rice, or orzo for variation.
- Creole Seasoning: Cajun seasoning works well, but adjust the salt level accordingly.
- Chicken Stock: Vegetable broth or water with bouillon can be used, if needed.
- Jalapeño: Omit, or replace with a milder pepper like poblano for less heat.
- Green Bell Pepper: Use red or yellow bell peppers in replacement of green.
- Yellow Onion: Substitute with a white or sweet onion.
- Cilantro: Easily replace with fresh chopped parsley or green onions.
How to Prepare Creole Chicken and Rice Soup
- Heat a large soup pot to medium. Add the sliced andouille sausage and allow it to brown on both sides.
- Once browned, add the green bell pepper, onion, garlic, celery, jalapeño, rice, and seasonings.
- Sauté for a few minutes, until the vegetables soften.
- Pour in the chicken stock. Bring to a near boil, then reduce the heat.
- Partially cover and allow to simmer until the rice is fully tender, about 10 minutes.
- Stir in the heavy cream. Allow to warm through.
- Add the shredded chicken and fresh cilantro.
How to Serve and Store Leftovers
- Serving Suggestions – Ladle this Creole Chicken and Rice Soup into bowls and top with crispy tortilla strips, sliced jalapeños, and/or a dollop of sour cream. A squeeze of fresh lime juice brightens up the flavors, making this spicy soup, even more vibrant.
- Storing Leftovers – Allow the soup to cool completely before transferring it to an airtight container. Store in the refrigerator for up to 4 days.
- For longer storage, freeze in portions for up to 3 months.
- Reheat gently on the stovetop, adding a splash of broth if needed to adjust the consistency.
More Creole Recipes to Love
- Creole Chicken Pot Pie
- Baked Cod with Creole Sauce
- Creamy Creole Salmon with Shrimp
- Creole Crab Baked Oysters
- Crispy Creole Crab Fingers
Creole Chicken and Rice Soup
- Total Time: 30 minutes
- Yield: 6 servings 1x
Description
This Creole Chicken and Rice Soup is a bold and comforting dish packed with andouille sausage, shredded chicken, and a rich, creamy broth.
Ingredients
- 1/2 pound andouille sausage, sliced into thin rounds
- 1/2 cup basmati or jasmine rice
- 1 cup shredded rotisserie chicken
- 6 cups chicken stock
- 1/2 cup heavy whipping cream
- 1 green bell pepper, diced
- 1 stalk celery, minced
- 1/2 yellow onion, minced
- 3 garlic cloves, minced
- 1 jalapeño, diced
- 1 tablespoon Creole seasoning
- 2 teaspoons paprika
- 1 teaspoon cumin
- 1 teaspoon black pepper
- 2 tablespoons fresh chopped cilantro, plus more for garnish
- Salt, to taste
- Lime wedges, for serving
- Optional Toppings: Crispy tortilla strips, sour cream, sliced jalapeños, shredded cheese
Instructions
- Heat a large soup pot to medium. Add the sliced andouille sausage and allow it to brown on both sides.
- Once browned, add the green bell pepper, onion, garlic, celery, jalapeño, rice, and seasonings.
- Sauté for a few minutes, until the vegetables soften.
- Pour in the chicken stock. Bring to a near boil, then reduce the heat.
- Partially cover and allow to simmer until the rice is fully tender, about 10 minutes.
- Stir in the heavy cream. Allow to warm through.
- Add the shredded chicken and fresh cilantro.
- Serve hot, garnished with additional cilantro and your choice of toppings.
- ENJOY!
Notes
- As a timesaver, prep the remaining ingredients as the sausage is browning.
- As an alternative to rotisserie chicken, dice boneless chicken breasts or thighs and cook alongside the andouille sausage.
- Adjust the spice level to your liking.
- As the soup is simmering, stir a few times to ensure nothing is sticking to the bottom.
- If needed, add a touch more stock after the rice is fully-cooked.
- Taste for salt.
- Prep Time: 5 minutes
- Cook Time: 25 minutes
- Category: Soup, Dinner
- Method: Easy
- Cuisine: American, Creole
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WELCOME! My name is Melissa Latin aka. Charlotte Fashion Plate. Happy to meet you! I am more than just recipes. I love fashion and style too! Most importantly, I love my Family (my Hubby and my Fur Babies). My Husband (aka my “Kitchen Bitch”) means the world to me. He’s pretty damn cool too. Not only is he one of the nicest guys you will ever meet, he also has had a lengthy career in professional hockey. Not only winning two Stanley Cups with the Pittsburgh Penguins in the early ’90’s, but most recently winning the Calder Cup with the Charlotte Checkers, amongst many other accolades. If you live in Charlotte and play hockey, or have a family member who plays, be sure to contact him!
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