Love of Soup - Sample Recipe

Cajun Chicken Soup

Serves 6

This is my version of a Cajun-style gumbo. It is much lighter than the traditional stew and the hot pepper sauce can be increased (or decreased) depending on your palate.

2 tbsp	olive or safflower oil	25 ml
1	onion, chopped	1
3	cloves of garlic, minced	3
1 lb	skinless, boneless chicken breast, cubed	500 g
1	sweet green pepper, chopped	1
2 cups	low-sodium chicken or vegetable stock	500 ml
2 cups	water	500 ml
1	can (19 oz/540 ml) diced tomatoes	1
¼ cup	long-grain rice	50 ml
2 cups	fresh or frozen corn kernels	500 ml
1 cup	sliced frozen okra or peas, partially thawed	250 ml
1 tbsp	fresh lemon juice	15 ml
1 tbsp	chopped fresh thyme or 1 tsp (5 ml) dried thyme	15 ml
2 tsp	chopped fresh oregano or ½ tsp (2 ml) dried oregano	10 ml
2 tsp	paprika	10 ml
1 tsp	celery seeds	5 ml
	Dash hot pepper sauce or to taste
.	Sea salt and freshly ground pepper to taste

Garnish: Chopped fresh cilantro or Italian parsley

1. In a large saucepan, heat oil over medium heat. Add onion, garlic and green pepper; sauté for 4 minutes. Stir in chicken and cook for 3 minutes longer.

2. Add stock, water, tomatoes with juice, rice, corn, okra or peas, lemon juice, thyme, oregano, paprika, celery seeds and hot pepper sauce; bring to a boil. Reduce heat, cover and simmer for 20 minutes or until rice is tender, stirring occasionally. Season with salt and pepper and serve garnished with cilantro or parsley.