Description
A hearty, flavorful soup featuring tender chicken, vegetables, and a blend of Cajun spices, simmered slowly for deep, comforting Southern flavors.
Ingredients
Scale
For the Crust:
- 1 lb boneless, skinless chicken thighs, chopped
- 1 onion, diced
- 2 celery stalks, sliced
- 1 green bell pepper, diced
- 3 cloves garlic, minced
- 1 can (14.5 oz) diced tomatoes
- 4 cups chicken broth
- 1 cup okra, sliced (fresh or frozen)
- 1 tsp smoked paprika
- 1 tsp dried thyme
- 1/2 tsp cayenne pepper (adjust to taste)
- 1 bay leaf
- Salt and black pepper to taste
- 2 tbsp olive oil
- Cooked rice for serving (optional)
Instructions
1. Prepare the Crust:
- Heat olive oil in a large pot over medium heat. Add chicken and cook until browned, about 5-7 minutes. Remove and set aside.
- In the same pot, add onion, celery, and bell pepper. Sauté until softened, about 5 minutes. Stir in garlic and cook for 1 minute until fragrant.
- Return chicken to the pot. Add diced tomatoes, chicken broth, okra, smoked paprika, thyme, cayenne, bay leaf, salt, and pepper. Stir to combine.
- Bring to a boil, then reduce heat to low. Cover and simmer for 45 minutes to 1 hour, stirring occasionally, until flavors meld and chicken is tender.
- Remove bay leaf. Adjust seasoning if needed. Serve hot, optionally over cooked rice.
Notes
You can customize the seasonings to taste.