Cajun Chicken & Rice Soup Recipe

• 1 stewing chicken (about 6 pounds)
• 2 bay leaves
• 1 teaspoon salt
• 1 teaspoon poultry seasoning
• 1 teaspoon pepper
• 1 medium onion, chopped
• 2 celery ribs, chopped
• 1 tablespoon butter
• 12 garlic cloves, minced
• 1 can (10 ounces) diced tomatoes and green chilies, drained
• 3/4 cup orange juice
• 2 tablespoons minced fresh cilantro
• 2 teaspoons Cajun seasoning
• 1 teaspoon dried oregano
• 1/2 teaspoon dried thyme
• 1/2 teaspoon ground cumin
• 1/2 teaspoon paprika
• 2 cups cooked rice
• 1 can (15 ounces) pinto beans, rinsed and drained

1. Place chicken in a large stockpot; cover with water. Add the bay leaves, salt, poultry seasoning and pepper. Bring to a boil. Reduce heat; cover and simmer for 1-1/2 hours or until chicken is tender.
2. Remove chicken from broth; set aside to cool. Strain broth, discarding seasonings. Set aside 6 cups broth for the soup; save remaining broth for another use. Skim fat from soup broth. When cool enough to handle, remove chicken from bones; discard bones. Shred and set aside 3 cups chicken (save remaining chicken for another use).
3. In a large stockpot, saute onion and celery in butter until onion is crisp-tender. Add garlic; cook 1 minute longer. Stir in the tomatoes, orange juice, cilantro, seasonings and reserved broth. Bring to a boil. Reduce heat; cover and simmer for 15 minutes or until vegetables are tender. Stir in the rice, beans and reserved chicken; heat through. Yield: 12 servings (3 quarts).

stewing chicken, bay leaves, salt, poultry seasoning, pepper, onion, celery, butter, garlic, tomatoes, orange juice, fresh cilantro, cajun seasoning, oregano, thyme, ground cumin, paprika, rice, pinto beans

Taken from www.epicurious.com/recipes/member/views/cajun-chicken-rice-soup-recipe-50127197 (may not work)