Louisiana Style Chicken Soup…

If you didn’t know, I have love for Creole food! Here’s a simple Bayou tasty treat…Louisiana Style Chicken Soup recipe. Who doesn’t love chicken soup? I make many versions of chicken soup here at Ali in the Valley but this Louisiana Style Chicken Soup is extra special because it contains all the flavors of the Bayou but with all of the healthy ingredients of a traditional chicken soup, all cooked up in one big pot of Louisiana love. I can’t brag enough about how delicious this cajun soup recipe came out, and it was all pulled together from leftovers and vegetables from my refrigerator. So what makes this big bowl of cajun love pop you might ask? It’s all the sautéd flavors, onions, celery, bell pepper, jalapeño, tomatoes, chicken, chicken andouille sausage, cajun seasonings cooked in pot and served on top of your favorite rice. So do yourself a favor an add a little spice to your traditional chicken soup.

It’s time to visit the Bayou…

Ali in the Valley

Louisiana Style Chicken Soup...

Adapted from Cooking Light Magazine...

Prep Time10 mins

Cook Time45 mins

Total Time55 mins

Servings: 4 to 6

Author: Alison Ball


  1. 2 tablespoons olive oil

  2. ½ yellow onion chopped

  3. 1 red bell pepper chopped

  4. 1 jalapeño seeded and chopped

  5. 2 stalks celery chopped

  6. 4 boneless skinless chicken breast or thighs

  7. 2 teaspoons Cajun seasoning

  8. 32 ounces low-sodium chicken broth

  9. 1 cup okra chopped (fresh or frozen) (I substituted with frozen corn)

  10. 1 14- ounce can diced tomatoes

  11. 12 ounces chicken andouille sausage sliced

  12. 2 tablespoons fresh parsley chopped

  13. Kosher salt to taste

  14. 1 cup cooked brown rice for serving


In a large pot, heat the olive oil over medium. Add the onion, bell pepper, jalapeño, and celery and sauté, stirring frequently until softened, about 12 minutes.

Add the chopped chicken and Cajun seasoning, and stir to brown the chicken, about 1 minute.

Add all of the remaining ingredients except for the rice and bring to a full boil.

Reduce heat, cover, and simmer for about 30 minutes or until all vegetables are softened and chicken is cooked through.

Serve over cooked brown rice.

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