Receta Slow Cooker Cajun Chicken Soup
This week, let the slow cooker do the cooking and arrive home to a healthy Cajun Chicken Soup to enjoy at the end of the day!
Do you put away your soup recipes as the temperature outside begins to warm?
I do to some extent, but have never discovered a decent substitute for soup; both for its nourishment and how easy it is to make.
Plus, when I puree soup, my two kids will eat vegetables they would otherwise never touch. They even devoured this Asparagus, Leek and Potato Soup, which was a total shocker. So, I'm sticking with making soup for the time being. If you're with me, consider adding this Slow Cooker Cajun Chicken Soup to your weekly soup rotation!
After four hours in the slow cooker, the meat on the chicken drumsticks is so tender it basically falls off the bone!
And, maybe have some fun with it by skewering the shredded chicken, pasta and cilantro.
Great for photos to share on Instagram (you'll find me here) and it gives the person you're serving it to a chance to select what they'd like in their bowl.
To me, the skewers make the soup look more like a summer dish. Or maybe, that's just me searching for a reason not to put the soup recipes away just yet. 😉
Slow Cooker Cajun Chicken Soup
Makes: 4 to 6 servings
Prep Time: 10 minutes
Cook Time: 4 hours on HIGH, 6 hours on LOW
INGREDIENTS
2 tsp. canola oil
4 or 5 chicken drumsticks (skin removed)
1 leek, white and light green parts only, sliced
1 large clove garlic, minced
1 tsp. paprika
1/2 tsp. ground cumin
3 cups chicken broth
1 can (28 oz / 796 ml) stewed tomatoes, undrained
1 can (127 ml) chopped green chilies
1/4 tsp. freshly ground black pepper
1 cup (about 3 oz. or 85 g) Pennette Rigate (or any small pasta)
Chopped fresh cilantro DIRECTIONS
1. To brown chicken drumsticks (optional), heat oil in a skillet over medium heat. Add chicken drumsticks. Cook and turn to brown all sides, about 2 minutes per side. Remove browned drumsticks from skillet and place in slow cooker. 2. To make soup, add the remaining ingredients to the slow cooker, except for the pasta and cilantro. Set the slow cooker to LOW and cook for 6 hours, or set to HIGH and cook for 4 hours. Remove chicken drumsticks from soup and shred with a fork. Set aside.
3. Just before soup is ready, cook pasta according to package directions. Drain and set aside.
4. In a blender or food processor, puree soup in batches and return to slow cooker. Taste and adjust seasoning as needed. Serve with desired amount of chicken, pasta and chopped fresh cilantro in each bowl. *Tip: Browning the chicken drumsticks is optional but I like to brown them because it adds appetizing color to the chicken and extra flavor to the soup!
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