Chicken and rice soup from Real Cajun: Rustic Home Cooking from Donald Link's Louisiana (page 93) by Donald Link and Paula Disbrowe

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Always check the publication for a full list of ingredients. An Eat Your Books index lists the main ingredients and does not include 'store-cupboard ingredients' (salt, pepper, oil, flour, etc.) - unless called for in significant quantity.

Notes about this recipe

  • Baxter850 on March 03, 2025

    Really tasty and easy (if you use a roasted chicken from the store and Better than Bouillon). Great homey meal for when someone is sick or you want comfort food. If using Better than Bouillon (full salt), cut salt in veggies to 1/2 tbl and rice to 1/2 tsp. Then taste at end and add salt if needed.

  • Rutabaga on October 25, 2017

    This is a good soup to make in advance. While not difficult, it is time consuming if you start with roasting your own chicken, then making the stock, and so on. I added the rice when I reheated the otherwise finished soup prior to serving it, but next time wouldn't hesitate to add the rice earlier - I love the way it thickened the leftover soup. Since I didn't have much homemade chicken stock on hand, I added some Glace de Poulet Gold roasted chicken bouillon to the water along with the chicken carcass to make a richer stock. Instead of cremini mushrooms, I used a full pound of thickly sliced white chanterelles. I also left out the oregano simply because I didn't have any. Ultimately, this makes a wonderfully warming, fragrant soup, hearty enough to be a meal when served alongside a slice of rustic bread.

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