Cajun Wild Rice Soup

Serves 8 Prep: 30 min Cook: 1 hr 45 min

Soups/Stews/Chili · Poultry

Ingredients

  • 3 Boneless/skinless chicken thighs 
  • 1 package of mild Italian sausages 
  • 1 large yellow onion
  • 2 large carrots 
  • 3 stalks of celery 
  • 2 cups of wild rice 
  • 5-7 cups of chicken broth 
  • 2 cups heavy cream
  • 1/2 stick of butter 
  • 3 garlic cloves
  • 1 medium package of white mushrooms 
  • 1/2 cup flour
  • 1 tbsp of tomato paste 
  • 2 tsps cajun seasoning 
  • 1 tps onion powder 
  • 1 tps garlic powder 
  • 1 tsp paprika 
  • 1 tbsp Italian seasoning 
  • 1 tsp parsley 
  • 1 tsp poultry seasoning
  • 2 bay leaves 
  • 1/4 tsp cayenne pepper
  • salt and pepper to taste 
  • olive oil as needed

Directions

First cut the chicken thighs into 1 inch or smaller pieces, in a bowl toss the chicken in the paprika, onion powder, garlic powder, cajun seasoning, salt and pepper. set aside


In a large pot or dutch oven put the Italian sausages in the pot with water and boil them until cooked through, remove the sausages, and any water remaining in the pot. Slice the sausages into coins, return the pot to heat and add olive oil as needed and brown the sausages. Remove once browned.

 Add the butter to the pot and allow to deglaze as needed, and add the diced onions, and celery. Let the onions and celery cook until fragrant. Push the celery and onions to the side of the pot, add the chicken in batches to brown and cook mostly through or partially through. Set the chicken aside to rest, add the mushrooms and garlic, in and the remaining seasonings. 

Let the veggies cook a little more, then add in the tomato paste, let it mix in well then add the flour and stir until thickened, add 4 cups of the chicken broth slowly. Once the broth has been introduced, bring to a simmer and add in the wild rice, bay leaves, sausage, and chicken back into the pot. Let simmer for 20-30 minutes, or until the rice is fully cooked stirring occasionally, Adding more broth if needed, Remember to leave room for the cream. 

Once everything is well cooked reduce heat slightly and slowly introduce the cream, and let heat on low for ~10 minutes. Then enjoy.


Contributor's Notes

Feel free to add more seasonings, or liquids as you see fit, depending on the size of your pot. you can substitute half of the broth if you want less salt. 


A crusty bread or dinner rolls are great as a side. 

Recipe by Samantha