Yes, people…it’s cold outside! I live in the desert and we’re having 30 degree nights.
Roasted Chicken Soup Creole Style is on the menu today.
I know that’s not the same extreme weather, as some of my friends happily informed me, to contact them when the temperature drops below 0, like their experiencing!
O.K. I can’t relate to what their going through, but I can give them a recipe to make it all better.
My Spicy Creole Roasted Chicken Soup is just what is required to warm up all those chilly folks.
This soup is full of veggies, and I decided to roast the chicken thighs to add another layer of flavor.
I also took this from a broth based soup to cream base with the addition of heavy cream.
You can eat the soup without the heavy cream and it’s really good but the heavy cream takes it from good to great!
A little side note, I often make this soup with andouille sausage and chicken, and sometimes if my Baby Girl is not around, I add shrimp or crayfish.
Remember she’s allergic to seafood and she frowns upon anyone eating seafood in her presence…lol…so I sneak and eat it…
This soup is rich, creamy, spicy, and full of flavor.
I have my big soup spoon ready and it’s time to eat people!
Spicy Creole Roasted Chicken Soup
Prep Time: 10 minutes
Cook Time: 1 hour
Total Time: 1 hour 10 minutes
1 lb chicken thighs, boneless, skinless
4 tablespoons butter
4 tablespoons extra virgin olive oil
8 tablespoons flour
3 celery ribs, sliced
5 carrots, diced
1 onion, diced
1 bell pepper, diced
1 1/2 cup frozen peas
4 cloves garlic, diced
2 cups beef broth, low sodium
2 cups chicken broth, low sodium
1 cup heavy cream
2 bay leaves
1 teaspoon fresh thyme
1 1/2 tablespoon creole seasoning
1 tablespoon onion powder
1 tablespoon garlic powder
1/2 tablespoon black pepper
2 teaspoons paprika
1/4 teaspoon cayenne pepper
extra virgin olive oil for roasting chicken
green onions to garnish
Preheat oven to 400 degrees.
Mix all spices together and set aside.
In a large dutch oven or soup pot, over medium heat add butter and olive oil.
Add all the vegetables to the butter/olive oil mixture, minus the peas and garlic, saute 5 minutes, season vegetables with 2 tablespoons of seasoning blend, mix well.
Add garlic and cook 1 minute more. Add flour and cook 2 minutes. Add chicken and beef broth, thyme and bay leaves.
Add 1 tablespoon of spice blend. Cover pot and cook over medium heat for 30 minutes, stirring occasionally.
While the soup cooks, rinse chicken, pat dry, place in a bowl. Add 2 tablespoons of olive oil to chicken and 3 tablespoons of seasoning blend, rub into chicken well.
Place chicken on a baking sheet and roast chicken for 15 minutes.
Remove chicken from oven and allow to cool for about 10 minute then chop into 1 inch chunks.
Add chicken to soup pot and cook for 10 minutes, stirring occasionally. Add frozen peas and remaining seasoning to soup and stir well.
Reduce heat to medium low, remove bay leaves and stir in heavy cream.
Cook soup 10 more minutes are longer if desired.
Serve soup over hot rice or egg noodles if desired. Can be as is with crackers.