Cajun-Style Chicken & Sausage Soup

Name: Cajun-Style Chicken & Sausage Soup
Total time: 4500 s
Yield: 8 servings
Cuisine: American
Ingredients: 2-3 chicken breasts, thinly sliced & seasoned well; 6 cups chicken broth (48oz); 3 carrots, sliced; 2 stalks of celery, sliced; 2 large russet potatoes, diced; 1 large onion, chopped; 1 tbsp cooking oil (olive oil recommended); 1 tbsp butter; Non-stick spray; 1/2 cajun-style sausage, sliced evenly; 2 tbsp minced garlic; 1 (15 oz) can of whole sweet corn; 1 cup rice; 1 whole bay leaf

Brando @asciixd

in da kitchen

This delicious yet cheap dish is a hearty, vegetable-packed soup with seasoned chicken, sausage, potatoes, and corn. It is a great meal for a family or meal prep for a single person that always leaves leftovers. The total cost is roughly around $15-$25 for 8 meals ($1.88-$3.13/meal).

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Ingredients

1hr (cooking) 15 min (prep)

8 servings

2-3chicken breasts, thinly sliced & seasoned well
6 cupschicken broth (48oz)
3carrots, sliced
2stalks of celery, sliced
2large russet potatoes, diced
1large onion, chopped
1 tbspcooking oil (olive oil recommended)
1 tbspbutter
Non-stick spray
1/2cajun-style sausage, sliced evenly
2 tbspminced garlic
1 (15 oz)can of whole sweet corn
Optional
1 cuprice
1whole bay leaf

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Steps

1hr (cooking) 15 min (prep)

1

Preheat oven to 400°F
2

Thinly slice your chicken breasts, pat dry, season, and pat the seasonings into the chicken using your hands. Set to the side.
3

Slice carrots, celery & sausage, dice potatoes, and chop onion(s).
4

Heat your dutch oven with cooking oil & butter on medium-high heat.
5

While waiting for the dutch oven to heat: grease your baking pan with cooking spray, lay out the chicken on the pan, and spray oil over chicken.
6

Set the chicken in the preheated oven for 20 minutes to cook fully, coming out juicy and tender.
7

While the chicken is cooking, pour minced garlic in for 1 minute, then pour the rest of the vegetables & sausage into the dutch oven and allow them to tenderize.
8

When onions caramelize and vegetables start becoming tender, pour chicken broth into the dutch oven, set the heat to high, and allow to boil for 30 minutes. Add bay leaf and/or rice if used. Stir occasionally.
9

When the chicken is done, set it on a cutting board and either chop it up or shred it. Pour it into the pot while it is hot.
10

Simmer for 10 minutes and serve hot.

Tips

Use any seasonings you want for the dish, it's very forgiving and very flavorful as-is if you decide to add none. The dish is much better being left in the fridge overnight, meaning your leftovers are even tastier!

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