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
Scale
- 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