LOUISIANA-STYLE CHICKEN SOUP

I typically don’t randomly share recipes, however, this warm gumbo-ish soup from Cooking Light would be perfect on a day like today! Here in Louisville, KY we have about 10-inches of snow & the wind chill is currently 1° -Brrrrrr!

– LOUISIANA-STYLE CHICKEN SOUP –

Serves 4 {serving size: 2 cups}
INGREDIENTS

• 1 teaspoon canola oil

• 12 ounces skinless, boneless chicken thighs, cut into bite-sized pieces

• 1/2 teaspoon kosher salt

• 2 tablespoons unsalted tomato paste

• 1-1/2 teaspoons salt-free Cajun seasoning

• 1/4 teaspoon crushed red pepper

• 1 {8-ounce} container pre-chopped fresh onion, celery, & 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

• 2/3 cup pre-cooked brown basmati rice {such as Uncle Ben’s Ready Rice}

• 3 tablespoons chopped fresh flat-leaf parsley

 

PREP
Hands-On: 16 Minutes; Total: 25 Minutes

1. Heat a medium saucepan over high heat. Add oil to pan; swirl to coat.

2. Sprinkle chicken w/salt. Add chicken to pan; cook 3 minutes, stirring once. Remove chicken from pan w/slotted spoon; set aside.

3. Add tomato paste & next 5 ingredients {through bay leaf}; cook 6 minutes or until vegetables are tender, stirring frequently.

4. Add stock, okra, & 1 cup of water; bring to boil.

5. Return chicken to pan; stir in rice.

6. Reduce heat & simmer 9 minutes.

7. Remove pan from heat; stir in parsley.

 

NUTRITIONAL INFO

Calories 240

Fat 8.3 g

SatFat 2.1 g

MonoFat 3.5 g

PolyFat 1.4 g

Protein 26  g

Carbohydrates 15 g

Fiber 2 g

Cholesterol 93 mg

Iron 2 mg

Sodium 598 mg

Calcium 64 mg

Source: Cooking Light via myrecipes.com

Stay warm!… & share your recipes please =-) Thank you for reading


Krista-Lee-Pfeiffer :: Blogger & Creator of TheSunnyShadow.com


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