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Creole Chicken Soup

A warm, hearty bowl of Creole Chicken Soup filled with tender chicken thighs and colorful vegetables, perfect for a cozy winter evening.
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Prep Time 15 minutes
Cook Time 45 minutes
Total Time 1 hour
Servings: 6 servings
Course: Main Course, Soup
Cuisine: Creole, Southern
Calories: 320
Ingredients Method Notes

Ingredients
  

Main Ingredients
  • 1 lb boneless, skinless chicken thighs
  • 1 large onion, diced
  • 1 large bell pepper, diced
  • 2 stalks celery, diced
  • 3 cloves garlic, minced
  • 4 cups chicken broth Use halal-certified broth if needed.
  • 1 can diced tomatoes (14.5 ounces)
  • 1 tbsp Creole seasoning
  • 1 tsp salt Adjust to taste.
  • 1/2 tsp black pepper
  • 1 cup okra, sliced (optional)
  • 2 cups cooked rice
  • to taste Fresh parsley, chopped (for garnish)

Method
 

Preparation
  1. In a large pot, heat a splash of oil over medium heat. Add the diced onion, bell pepper, celery, and minced garlic. Sauté for 5-7 minutes until softened and fragrant.
  2. Push the vegetables to the side and add the chicken thighs. Cook for about 5 minutes on each side until they’re golden brown.
  3. Pour in the chicken broth, diced tomatoes, and all your seasonings (Creole seasoning, salt, and black pepper). Stir well to combine and bring the mixture to a boil.
  4. If using okra, add it at this point! Reduce the heat and let the soup simmer for about 30 minutes.
  5. Once the chicken is cooked, remove it from the pot and shred it using two forks. Return the shredded chicken to the soup pot, then stir in the cooked rice.
  6. Ladle the soup into bowls, sprinkle with freshly chopped parsley, and serve hot.

Notes

Store leftovers in airtight containers in the refrigerator for up to 4 days. For longer storage, freeze for up to 3 months. Reheat on the stovetop or in the microwave. If the soup thickens, add a splash of broth or water.