Cajun Style Chicken & Rice Soup with mixed veg

Cajun Style Chicken & Rice Soup with mixed veg

When the skies are grey, the air just slightly chilled and it’s not quite feeling like spring (in that moment)… there is nothing more comforting than a hearty soup-like stew that is packed full of protein and veg to make you feel warm and fuzzy and want to curl up, watch the rain but still know that you’re eating healthy. This will be your new ‘comfort food’ go to – I promise! Use whatever protein you like best. I’m using chicken but you could also use sausage, tofu or a hearty fish like cod or halibut or even seafood such as prawns, mussels or clams. Even better – use a combination of your favourites. There are no rules here! Especially now when needing to be creative during Covid-19!

INGREDIENTS:

-        3 tbsp of veg oil or coconut oil

-        1 Lg Onion – medium diced

-        3-4 ribs of celery – diced

-        1 medium Yam (skin on) – diced

-        4-5 Mushrooms – quartered

-        4 cloves of Garlic – chopped

-        6-8 boneless, skinless Chicken Thighs – cut into bite sized pieces

-        1 ½ tbsp of Cayenne

-        1 ½ tbsp of fresh spicy Oregano (or regular Oregano if you don’t have spicy)

-        1 ½ tbsp of smoked Paprika (or regular if you don’t have smoked)

-        1 Jalapeno pepper – chopped finely (*optional if wanting extra heat)

-        4 qrts (16 cups) of Chicken or Vegetable Broth

-        1 can (540ml) of diced Tomatoes

-        2 tsp Salt

-        1 ½ cups of long grain brown Rice (uncooked)

-        4 cups of chopped fresh Kale (including stalks)

-        4 cups of chopped fresh Swiss Chard

-        Chopped Coriander or Parsley for garnish

METHOD:

Place veg oil in a 8qrt pot on med-high heat

Add onion, celery, yam, mushrooms and garlic

Stir every so often for approx. 6-8min to let veg heat through and start to cook.

Once onion and celery are starting to look somewhat translucent add chicken pieces. Stir to combine.

Add Cayenne, Oregano, Paprika and Jalapeno (if using). Let spices start to heat and adhere to chicken and veg while continuing to stir – approx. 5min

Add Chicken or Veg broth and diced tomatoes. Cover with a tight fitting lid and bring to a boil.

Once at a rapid boil add Salt (this will help flavour the uncooked rice you are about to add – if you add salt later it will not absorb the flavour as well).

Add rice – stir once or twice to combine. Reduce heat to med-low, cover with lid and leave to simmer for 20min. (reduce heat to low if liquid starts to boil vs simmer).

After 20min – add chopped Kale and Swiss Chard. Stir to combine and cover with lid. Turn heat to Low (if not on low already).

Let gently simmer for 10min – turn off heat and let sit (with lid on) for an additional 10min (this will allow the soup to slightly thicken as well as allowing flavours to blend and be further absorbed).

Ladle soup into individual bowls and serve with chopped Coriander or Parsley to garnish.

Serves 4-6

·      ** If using fish or seafood – add to soup after the 20min of the rice is being added is done. You don’t want the fish or seafood to over cook.

·       ** The rice will continue to absorb the broth after it is cooked and the soup sits. If you have leftovers and want to reheat – add additional stock or water to create soup consistency again if desired and/or needed.

·      ** This soup can be stored in the fridge for up to 5 days or can easily be frozen if desired.