By Grocery List Plus Editorial Staff | Published on June 12, 2026
Serves 4
978 cal · 55 min
Louisiana-Style Chicken Soup
Recipe GLPR5a49357b1166b7
A hearty, aromatic chicken soup inspired by Louisiana flavors. Tender chicken thighs simmer with andouille sausage, fresh vegetables, okra, and warm Cajun spices in a savory broth, creating a deeply satisfying one-pot meal. Served over fluffy brown rice for a complete, comforting dish.
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Ingredients
2 tablespoons olive oil
½ yellow onion, chopped
1 red bell pepper, chopped
1 jalapeño, seeded and chopped
2 stalks celery, chopped
4 boneless skinless chicken thighs
2 teaspoons Cajun seasoning
12 ounces andouille sausage, sliced
32 ounces low-sodium chicken broth
1 14-ounce can diced tomatoes
1 cup okra, chopped (fresh or frozen)
Kosher salt to taste
2 tablespoons fresh parsley, chopped
1 cup cooked brown rice for serving
Directions
Heat the olive oil in a large pot over medium heat.
Add the chopped onion, red bell pepper, jalapeño, and celery to the pot. Sauté, stirring frequently, until the vegetables are softened, about 12 minutes.
Add the chicken thighs and Cajun seasoning, stirring gently to coat with the seasonings and partially brown the chicken, about 1 minute.
Pour in the chicken broth, add the canned diced tomatoes with their juice, sliced andouille sausage, and chopped okra. Stir well and bring the mixture to a full boil.
Reduce the heat to medium-low, cover the pot, and simmer for about 30 minutes, until the chicken is cooked through (internal temperature of 165°F), the vegetables are completely softened, and the flavors have melded together.
Taste the soup and adjust seasoning with kosher salt as needed. Stir in the fresh chopped parsley.
Divide the cooked brown rice among four bowls and ladle the chicken soup over the rice. Serve hot.
Comments
This hits a sweet spot for a Charlotte weeknight: every ingredient is stocked at Harris Teeter, Food Lion, and Kroger banners, andouille sausage is now mainstream enough that even ALDI and Walmart carry it reliably. Cost per serving lands around $2.50–$3.00, driven mainly by the chicken thighs and sausage, which is reasonable for a complete meal with broth and rice. The 55-minute stated time is honest if you start the rice separately and work briskly on mise en place, though browning the sausage and building the base adds real minutes—call it 50 if you're practiced, 65 if you're not. It's a hands-on dish that needs attention at the stove but rewards family-style serving and reheats beautifully the next day, a genuine strength for leftovers.
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