This Cajun Comfort Chicken and Rice Soup is a total meal in a bowl! The recipe takes just about 30 minutes from start to finish and has a zesty Cajun flavor that’s sure to delight your taste buds.
This is a sponsored post on behalf of Tony Chachere’s. As always, all opinions are 100% my own. Thank you for supporting the brands that help make The Beach House Kitchen possible.
Check out the VIDEO below to see how easy it is to whip this soup up too!
Hey there friends! Soup season is in full swing and I have to say we’ve really been enjoying it! Chilis, chowders, creamy soups, brothy soups…my soup pot is getting a workout so far this season!
Today’s Cajun Comfort Chicken and Rice Soup is coming at you with the help of my good friends from Tony Chachere’s. This recipe is the last in a series of four recipes for 2021 that I’ve created using Tony’s top-notch products. But no need to worry because I’ll be partnering again with Tony’s in 2022 to bring you some new tasty Cajun recipes!
I use Tony’s Original Creole Seasoning often in my kitchen. It takes the flavor of any dish I’m making up a notch! It’s bold and zesty and gives the perfect amount of zing to any dish, from your morning eggs, to soups, meats, chicken, seafood, salads…the possibilities are endless. And delicious!
This creamy chicken soup with rice is so nice and hearty. Loaded with chicken, rice and veggies all in a creamy base, yet not overly creamy. We’ve enjoyed it countless times for lunch or dinner with warm biscuits (Mr. Picky’s slathered with butter) on the side.
Cajun Comfort Chicken and Rice Soup Ingredients
- yellow onion
- all-purpose flour
- Tony Chachere’s Original Creole Seasoning
- fresh thyme leaves
- diced pimentos
- low-sodium chicken broth
- white rice
- shredded rotisserie chicken
You’re not only going to love the taste, you’ll love how easy it is to prepare. I’ve used already shredded rotisserie chicken from my market to make things easy. But since we all know Thanksgiving is just around the corner, you can also opt to use leftover shredded turkey from your holiday bird instead of the chicken.
You’ll simply cook your veggies until they’re somewhat softened, add your flour, Tony’s seasoning and thyme leaves, followed by the pimentos, broth and milk and cook until the mixture thickens a bit before finally adding your chicken and rice.
This is a stick to your bones kinda soup that you need to add to your comfort food menu this season folks, so grab your Tony’s Original Creole Seasoning and get cookin’. Enjoy!
A Few Cook’s Notes for Cajun Comfort Chicken and Rice Soup
With the Thanksgiving holiday just around the corner, feel free to substitute any leftover turkey for the chicken in this recipe.
You can use fresh thyme leaves or dried for this recipe. If you opt to use dried, use 1 ½ teaspoons.
As mentioned above, I love to serve our soup with some warm biscuits on the side.
More Delicious Soup Recipes to Enjoy
- 4 Tbsp. butter, divided
- 1 small yellow onion, chopped
- 3/4 cup celery, chopped
- 3/4 cup carrots, chopped
- 2 cloves garlic, minced
- 1/3 cup all-purpose flour
- 1 Tbsp. Tony Chachere's Original Creole seasoning
- 1 Tbsp. fresh thyme leaves
- 1 4-oz. jar diced pimentos, drained
- 4 cups low-sodium chicken broth
- 1 1/2 cups milk
- 2 cups cooked white rice
- 2 cups shredded rotisserie chicken
- In a large Dutch oven, melt the butter over medium heat. Add the onions, celery, carrots and garlic to the pot and cook for 8-10 minutes until softened, stirring often. Add the flour, Tony’s seasoning and thyme leaves and continue to cook for 2 minutes, stirring often. Add the pimentos, broth and milk and reduce the heat to a simmer. Cook uncovered, stirring occasionally for 8-10 minutes until the mixture thickens. Add the rice and shredded rotisserie chicken and cook until heated through, about 2-3 minutes. Serve.