Creole Chicken Soup

Nutriscore Rating: 74/100

Warm up your weeknight dinners with a hearty bowl of Creole Chicken Soup, a flavor-packed dish that brings the vibrant essence of Louisiana cuisine to your table. This one-pot wonder combines tender shredded chicken thighs, aromatic trinity vegetables (onion, bell pepper, and celery), and an irresistible blend of Creole spices like smoked paprika and cayenne pepper, all simmered in a rich tomato and chicken broth base. With the addition of okra, long-grain rice, and a touch of fresh parsley, this soup delivers a perfect balance of comforting textures and spicy, smoky flavors. Ready in just over an hour and serving six generously, this dish is the ultimate choice for a crowd-pleasing, soul-satisfying meal. Whether you're looking to spice up your dinner rotation or need a warming bowl of comfort food, Creole Chicken Soup hits all the right notes!

Recipe Information

• Prep Time: 20 min
• Cook Time: 45 min
• Total Time: 1 hr 5 min
• Servings: 6 servings
• Difficulty: Medium

🥘 Ingredients

18 items

• 2 tablespoons olive oil
• 1 pound boneless, skinless chicken thighs
• 1 medium yellow onion, diced
• 1 medium green bell pepper, diced
• 2 large celery stalks, diced
• 4 cloves garlic cloves, minced
• 14 ounces diced tomatoes (with liquid, canned)
• 6 cups low-sodium chicken broth
• 1 whole bay leaf
• 1 teaspoon dried thyme
• 1 teaspoon smoked paprika
• 0.5 teaspoon cayenne pepper
• 1 tablespoon Creole seasoning
• 0.75 cup long-grain white rice
• 1 cup frozen sliced okra
• 0.25 cup chopped fresh parsley
• 1 teaspoon salt
• 0.5 teaspoon black pepper

📝 Instructions

10 steps

1. Heat the olive oil in a large pot or Dutch oven over medium-high heat.

2. Season the chicken thighs with salt and black pepper. Add them to the pot and brown on both sides, about 6 minutes total. Remove the chicken and set aside.

3. In the same pot, add the diced onion, green bell pepper, and celery. Sauté for 5 minutes until softened.

4. Stir in the minced garlic and cook for 1 minute until fragrant.

5. Pour in the diced tomatoes (with their liquid) and chicken broth. Add the bay leaf, thyme, smoked paprika, cayenne pepper, and Creole seasoning.

6. Return the chicken thighs to the pot. Bring the mixture to a simmer, cover, and cook for 20 minutes.

7. Remove the chicken thighs, shred the meat using two forks, and return the shredded chicken to the pot.

8. Stir in the rice and okra. Cover and cook for an additional 15 minutes, or until the rice is tender.

9. Remove the bay leaf and adjust seasoning with more salt and pepper, if needed.

10. Garnish the soup with chopped fresh parsley and serve hot.

Nutrition Facts

1 serving (524.6g)

Calories		300
% Daily Value*
Total Fat		13.6 g	17%
	Saturated Fat	3.1 g	16%
	Polyunsaturated Fat	0.0 g
Cholesterol		79 mg	26%
Sodium		705 mg	31%
Total Carbohydrate		20.5 g	7%
	Dietary Fiber	3.7 g	13%
	Total Sugars	4.7 g
Protein		23.6 g	47%
Vitamin D		0.1 mcg	1%
Calcium		93 mg	7%
Iron		2.1 mg	12%
Potassium		659 mg	14%

*The % Daily Value tells you how much a nutrient in a serving of food contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.

Source of Calories

Fat: 746 cal (41.4%%)

Protein: 568 cal (31.6%%)

Carbs: 485 cal (27.0%%)