Earlier this month I visited my brother in Louisiana. While there, I was treated to some fantastic food – beignets from Cafe du Monde, gumbo from Rips On The Lake, and a Shrimp Po Boy from The Chimes in Covington. I would love to visit my brother and his wife more often, but unfortunately it is a 6+ hour drive.
So when I was recently sent several cartons of Swanson broth, stock, and cream starters to try, I knew that I would want to start with Swanson’s new Louisiana Cajun Flavor Infused Broth. It has the flavors of Louisiana already in the broth, so there is no need for me to chop, dice, etc. to try to recreate the right flavor combination. All I had to do was pour it into a pot, add some quick cooking rice, canned chicken, and some carrots for a delicious soup that reminds me of my trip to Cajun country.
Cajun Chicken and Rice Soup
- 1 32 ounce carton Swanson Louisiana Cajun Flavor Infused Broth
- 1 cup uncooked minute rice
- 1 cup frozen carrots
- 1 large can approx 13 ounces canned chicken breast, drained
Place all ingredients in a large saucepan. Bring to boil on medium-high heat. Reduce heat to low, cover, and simmer for 5 minutes.
While chicken soup is good any time of the year, it is even more so now because cold and flu season is about to start. Studies have shown that eating chicken soup may have health benefits that really help people suffering from colds. This is a really good time to try Swanson’s Flavor Infused Broths which include Mexican Tortilla, Thai Ginger, Chinese Hot & Sour, Tuscan Chicken, and Louisiana Cajun. Yum! If you want ideas of how to use these new broths, you can head over to Swanson’s website and check out the recipe section.