Louisiana-Style Chicken Soup

Louisiana-Style Chicken Soup might be a good recipe to expand your main course recipe box. One portion of this dish contains roughly 47g of protein, 38g of fat, and a total of 638 calories. This recipe serves 4. For $3.47 per serving, this recipe covers 37% of your daily requirements of vitamins and minerals. It is a good option if you're following a gluten free and dairy free diet. Head to the store and pick up cooked brown rice, celery, red bell pepper, and a few other things to make it today. 151 person were glad they tried this recipe. It will be a hit at your Autumn event. It is brought to you by The Roasted Root. From preparation to the plate, this recipe takes about 55 minutes. All things considered, we decided this recipe deserves a spoonacular score of 92%. This score is tremendous. Similar recipes include Louisiana-Style Chicken Soup, Louisiana Style Shrimp, and Louisiana Style Flounder.

Servings: 4

Preparation duration: 10 minutes

Cooking duration: 45 minutes

 

Ingredients:

12 ounces andouille sausage, sliced

2 teaspoons Cajun seasoning

1 14-ounce can diced tomatoes

2 stalks celery, chopped

1 cup cooked brown rice for serving

2 tablespoons fresh parsley, chopped

1 jalapeño, seeded and chopped

Kosher salt to taste

32 ounces low-sodium chicken broth

1 cup okra, chopped (I used frozen)

2 tablespoons olive oil

1 red bell pepper, chopped

4 boneless skinless chicken thighs*

½ yellow onion, chopped

Equipment:

pot

Cooking instruction summary:

In a large pot, heat the olive oil over medium. Add the onion, bell pepper, jalapeno, and celery and saut, stirring frequently until softened, about 12 minutes.Add the chopped chicken and Cajun seasoning, and stir to brown the chicken, about 1 minute.Add all of the remaining ingredients except for the rice and bring to a full boil.Reduce heat, cover, and simmer for about 30 minutes or until all vegetables are softened and chicken is cooked through.Serve over cooked brown rice.

 

Step by step:


1. In a large pot, heat the olive oil over medium.

2. Add the onion, bell pepper, jalapeno, and celery and saut, stirring frequently until softened, about 12 minutes.

3. Add the chopped chicken and Cajun seasoning, and stir to brown the chicken, about 1 minute.

4. Add all of the remaining ingredients except for the rice and bring to a full boil.Reduce heat, cover, and simmer for about 30 minutes or until all vegetables are softened and chicken is cooked through.

5. Serve over cooked brown rice.


Nutrition Information:

Quickview
638k Calories
46g Protein
38g Total Fat
27g Carbs
36% Health Score
Limit These
Calories
638k
32%

Fat
38g
59%

  Saturated Fat
10g
66%

Carbohydrates
27g
9%

  Sugar
7g
8%

Cholesterol
178mg
60%

Sodium
1276mg
56%

Get Enough Of These
Protein
46g
94%

Vitamin B3
17mg
87%

Vitamin C
61mg
75%

Vitamin B6
1mg
62%

Vitamin K
62µg
60%

Phosphorus
524mg
52%

Manganese
1mg
52%

Vitamin A
2174IU
43%

Selenium
26µg
38%

Vitamin B1
0.56mg
37%

Potassium
1303mg
37%

Vitamin B2
0.57mg
33%

Vitamin B12
1µg
33%

Zinc
4mg
31%

Magnesium
108mg
27%

Vitamin B5
2mg
27%

Iron
4mg
27%

Copper
0.53mg
26%

Vitamin E
3mg
26%

Fiber
5g
21%

Folate
64µg
16%

Calcium
108mg
11%

Vitamin D
0.6µg
4%

covered percent of daily need
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Food Trivia

Pound cake got its name from its original recipe, which called for a pound each of butter, eggs, sugar, and flour.

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