Lunch: Cajun Chicken & Rice Soup Recipe

Ingredients

1 stewing chicken (about 6 pounds)
2 bay leaves
1 teaspoon salt
1 teaspoon poultry seasoning
1 teaspoon pepper
1 medium onion, chopped
2 celery ribs, chopped
1 tablespoon butter
12 garlic cloves, minced
1 can (10 ounces) diced tomatoes and green chilies, drained
3/4 cup orange juice
2 tablespoons minced fresh cilantro
2 teaspoons Cajun seasoning
1 teaspoon dried oregano
1/2 teaspoon dried thyme
1/2 teaspoon ground cumin
1/2 teaspoon paprika
2 cups cooked rice
1 can (15 ounces) pinto beans, rinsed and drained

Instructions

Place chicken in a large stockpot; cover with water. Add the bay leaves, salt, poultry seasoning and pepper. Bring to a boil. Reduce heat; cover and simmer for 1-1/2 hours or until chicken is tender.
Remove chicken from broth; set aside to cool. Strain broth, discarding seasonings. Set aside 6 cups broth for the soup; save remaining broth for another use. Skim fat from soup broth. When cool enough to handle, remove chicken from bones; discard bones. Shred and set aside 3 cups chicken (save remaining chicken for another use).
In a large stockpot, saute onion and celery in butter until onion is crisp-tender. Add garlic; cook 1 minute longer. Stir in the tomatoes, orange juice, cilantro, seasonings and reserved broth. Bring to a boil. Reduce heat; cover and simmer for 15 minutes or until vegetables are tender. Stir in the rice, beans and reserved chicken; heat through.

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