By utilizing leftover cooked chicken and a packaged dirty rice mix, this comforting and hearty Cajun Chicken Stew is on the table in just 40 minutes!
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I’m all about saving time while still being able to cook a flavorful meal that everyone loves. This soup is so delicious, no one will EVER know you took a few shortcuts!
How Many Does This Soup Serve?
This recipe yields about 12 cups, which is 6 generous (2 cup) servings.
If you don’t have leftover cooked chicken, you can also buy a cooked deli rotisserie chicken and shred the meat for this recipe… SO EASY!
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Originally published February 8, 2017. Photographs updated, recipe slightly revised and republished September 1, 2019.
Cajun Chicken Stew
- 2 tablespoons olive oil
- 1 red bell pepper seeds removed and thinly sliced
- 1 cup sliced celery about 2 stalks
- ¾ cup chopped yellow onion
- 2 teaspoons minced fresh garlic
- 1 (14 ounce) can diced tomatoes undrained
- 6 cups chicken broth
- 3 cups fully cooked shredded chicken
- 1 (15.5 ounce) can dark red kidney beans rinsed and drained
- 1 (8 ounce) package New Orleans Style Dirty Rice Mix I used Zatarain's
- ½ teaspoon kosher salt
- 1 teaspoon freshly cracked black pepper
- 2 tablespoons chopped fresh parsley for garnish (optional)
- Heat olive oil in a large soup pot or dutch oven over medium high heat. Add red bell pepper, celery, onion and garlic. Cook, stirring constantly for 3 minutes.
- Add tomatoes with juice and chicken broth. Stir to combine and bring to a boil.
- Add cooked chicken, kidney beans, contents from rice package, salt and pepper. Stir to combine. Reduce heat to maintain a gentle simmer. Cover and cook for 20 to 25 minutes or until rice is cooked and tender.
- Sprinkle with fresh chopped parsley when serving, if desired.
If provided, nutritional info is a courtesy, is not guaranteed and should only be considered as a guideline.