Chicken & Andouille Spanish Rice Soup
  • 4 Tbl. real butter (*I use Minerva Dairy Amish Butter)
  • ½ of a 12 oz. bag sweet baby carrots, sliced into fourths (6 oz. or about 1½ cups)
  • 1 large rib celery, sliced
  • 1 medium-large onion, chopped
  • 1 sweet red cubanelle pepper, medium diced
  • 2 -3 (as much as you like) medium or large boneless skinless chicken breasts, large dice
  • 4 smoked andouille or italian-style chicken sausages, 1 (12 oz.) pkg., such as Al Fresco® or Aidells®, sliced
  • 1 tsp. chili powder
  • ½ tsp. coarse ground black pepper
  • 3- 4 large cloves garlic, finely minced
  • 6 cups chicken broth
  • 1 (14.5 oz.) can fire-roasted diced garlic tomatoes
  • ½ tsp. Slap Ya Mama® cajun seasoning
  • ½ tsp. chipotle powder
  • 1 Tbl. Better Than Bouillon Roasted Chicken base
  • 1 large bay leaf
  • 1 (6.9 oz.) box Zatarain's® Spanish Rice mix
  • 3 Tbl. cornstarch mixed with 3 Tbl. cold water
  1. In stock pot, add butter and melt over medium/medium-low heat. Stir in celery, onions, peppers, chicken, sausage, chili powder and pepper. Sauté, stirring frequently, for 15 minutes. *Add minced garlic during last 5 minutes.
  2. Add rest of ingredients except rice and seasoning packet (and cornstarch/cold water), bring to a boil over medium-high heat.
  3. Add rice and seasoning packet, stir well, cover, reduce heat to low, and simmer for 25 minutes until rice is tender. Remove lid and stir, keep at a simmer over low heat.
  4. In mug, add cornstarch. Add cold water and stir until well mixed. While soup is still simmering, add slurry mixture. Stir in well and let thicken for one minute. Remove pot of soup from heat, and let rest for at least 15 minutes uncovered, stirring occasionally.
  5. Stir, ladle into bowls, and serve piping hot with garlic bread for dunking!
Recipe by Wildflour's Cottage Kitchen at