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Spicy Andouille, Chicken and Rice Soup

Servings 8 1 ¼ cups
Prep Time

Ingredients

  • 2 tbsp Vegetable Oil
  • 1 cup diced onion
  • 1 cup diced green bell pepper
  • 1 cup diced celery
  • 2 tsp Minced Garlic
  • 4 tsp Lunds and Byerlys Cajun Seasoning, divided
  • 1 tsp Kosher Salt
  • 2 cups shredded rotisserie chicken
  • 3 andouille sausage links, cut into 1/4-inch slices, cut in half
  • 3 cups 33% less sodium chicken broth
  • 2 (14 1/2 ounce) cans diced tomatoes
  • 2 cups cooked white rice

Instructions

  1. In large Dutch oven, heat oil over medium-high heat. Add onion, green pepper, celery, garlic, 2 teaspoons Cajun seasoning and salt. Sauté until vegetables are tender (5-7 minutes).
  2. Sprinkle remaining Cajun seasoning over chicken and sausage; add to pan and continue cooking 3-5 minutes. Add broth and tomatoes. Bring to a boil; reduce heat and simmer 10 minutes. Stir in rice and heat through.
  3. FoodE Tip: This soup thickens as it sits, so additional chicken broth may need to be added when reheating leftovers.