Creole Chicken Soup
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!
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Recipe Information
Ingredients
- 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
Heat the olive oil in a large pot or Dutch oven over medium-high heat.
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.
In the same pot, add the diced onion, green bell pepper, and celery. Sauté for 5 minutes until softened.
Stir in the minced garlic and cook for 1 minute until fragrant.
Pour in the diced tomatoes (with their liquid) and chicken broth. Add the bay leaf, thyme, smoked paprika, cayenne pepper, and Creole seasoning.
Return the chicken thighs to the pot. Bring the mixture to a simmer, cover, and cook for 20 minutes.
Remove the chicken thighs, shred the meat using two forks, and return the shredded chicken to the pot.
Stir in the rice and okra. Cover and cook for an additional 15 minutes, or until the rice is tender.
Remove the bay leaf and adjust seasoning with more salt and pepper, if needed.
Garnish the soup with chopped fresh parsley and serve hot.
Nutrition Facts
Calories |
1792 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 83.9 g | 108% | |
| Saturated Fat | 18.5 g | 92% | |
| Polyunsaturated Fat | 2.7 g | ||
| Cholesterol | 567 mg | 189% | |
| Sodium | 5698 mg | 248% | |
| Total Carbohydrate | 116.6 g | 42% | |
| Dietary Fiber | 23.3 g | 83% | |
| Total Sugars | 32.5 g | ||
| Protein | 148.1 g | 296% | |
| Vitamin D | 0.8 mcg | 4% | |
| Calcium | 539 mg | 41% | |
| Iron | 14.7 mg | 82% | |
| Potassium | 3714 mg | 79% | |
*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.
