Food

Bonus Sunday cooking adventures: Louisiana-style chicken soup

2014-04-27 09.32.40

This quick well-flavored soup came together in no time.

It contains a little frozen okra. If you think you don’t like okra because of the texture, try it in this soup. You might change your mind because the okra doesn’t get slimy. This is a soup, so it has a thin base; it is not a gumbo (no roux base). But the smell and the taste are just like a good gumbo. The small amount of andouille sausage really helps the flavor.

This is low in calories, at 240 per 2-cup serving, a generous amount. The original recipe has almost 600 mg of sodium per serving, so I left out the salt to cut back a little. You could also sub out the sausage and use lower sodium turkey sausage.

Finally, I used leftover cooked rice instead of pre-cooked rice. I probably could have used a little less liquid for a thicker soup, but I didn’t. It was fine.  If you’re looking for a quick soup that has some old style flavors, this one is one you should try.

Here is the original link:

Louisiana-style chicken soup

Ingredients

1 teaspoon canola oil
12 ounces skinless, boneless chicken breasts, cut into bite-sized pieces
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, and green bell pepper mix (I chopped one stalk of celery because I couldn’t find it pre-chopped.)
1 (3-ounce) andouille sausage link, diced
1 bay leaf
1 (28-ounce) container unsalted chicken stock
1 cup frozen cut okra
1 cup water
1-1/4  cup leftover brown rice

Preparation

1. Heat a medium saucepan over high heat. Add oil to pan; swirl to coat. Add chicken to pan; cook 3 minutes, stirring once. Remove chicken from pan with a slotted spoon; set aside.

2. 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.

3.Return chicken to pan; stir in rice. Reduce heat, and simmer 9 minutes. Remove pan from heat.



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