In a large Dutch oven heat olive oil. Add onion, bell pepper, celery,
and garlic, cook until tender, 5-7 minutes. Add salt, black pepper,
thyme, paprika, oregano, rosemary, and cayenne pepper and cook,
stirring, until lightly toasted and fragrant, about 2 minutes.
Add the chicken broth and bay leaves, bring the soup to a boil.
Reduce heat to a simmer, add the rice, cover and cook until
tender, about 45 minutes, stirring occasionally.
When the rice is tender, whisk together the heavy cream and flour
in a small bowl until dissolved. While stirring the soup, slowly pour
in the cream mixture until well combined.
Stir in the cooked chicken, cook uncovered for 5 to 10 minutes
until thickened. Remove bay leaves and serve.
Originally Submitted
8/14/2022
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