“This soup is delicious and has just what it takes to warm you on a cold winter’s day – a little kick from the cayenne pepper.  It’s a keeper in my book.”   Page 28 of our book

DSC_0355 Posted by Jo Giacovelli. 

Not too spicy but with a very detectable New Orleans flavor. The cayenne pepper doesn’t add too much kick so don’t be afraid to add the recommended amount.  The smoky kielbasa added to Ted’s version of this soup infused so much flavor into the rice and the chicken, the result was a full flavored soup in a rich broth, I wouldn’t suggest any other substitutions.  

I made a vegetarian version.  Instead of Kielbasa I used vegetarian style chorizo sausage and vegetarian chicken strips. It was perfectly spiced for me. Chorizo flavors tend to be a bit hotter than kielbasa.  I still added the cayenne – I like a good kick in the b…… 🙂

For both soups, I added spinach.

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  • 1 TBS vegetable oil
  • 1 lb smoke sausage, such as andouille or kielbasa – Cut into 1/4” pieces
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  • 2 medium onions, chopped
  • 1 red bell pepper, chopped (I used 1/2 red and 1/2 green)
  • 1 celery rib, chopped
  • 1/2 bag frozen spinach*optional
  • 6 garlic cloves, minced
  • 1 tsp dried thyme
  • 1/2 tsp cayenne pepper
  • 1/4 cup flour
  • 2 qt. low sodium chicken broth
  • 1 1/2 lb boneless, skinless chicken breast cut into 1/2 inch cubes (I purchased chicken tenders – easy and quick to cut up).
  • 1 cup long grain rice
  • salt and pepper to taste.

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Heat oil in large Dutch oven over medium heat.  Add the sausage and cook until light brown (about  8 minutes).  With a slotted spoon, transfer sausage to paper towel lined plate.

Add the onions, peppers, celery, and spinach (if using) to the sausage fat in the Dutch oven and cook over medium heat, stir frequently until softened, about 8 minutes.  Stir in the garlic, thyme, and cayenne pepper and cook about 30 seconds.  Add the flour and stir frequently for about 8 – 10 minutes.

Add the chicken broth and 2 cups (I used 1 3/4) water.  Bring to a boil.  Add the raw, cut up chicken and the rice (you will cook the chicken in the boiling water. It will be amazingly tender and will absorb the flavors of the soup). Simmer until the rice is tender and the chicken is cooked through. This will take about 10 –15 minutes.  Add the sausage and simmer another 5 minutes. 

Season with salt and pepper to taste.  *If you use brown rice, it will need to cook a little longer.

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It’s so cold outside now, these soups are a welcome solution to finding a satisfying, filling, warming Sunday meal.  This soup is easy to make and didn’t take long at all.  It would be a good week night, warm up fix as well.

Another good soup from Utica.  Those Uticans sure know how to cook!

Joanne

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