Creole Chicken and Rice Soup 

One of the first stories that I recall that pertained to culinary creativity was the story of Stone Soup. This is a tale, apparently of eastern European origin, in which a hungry soldier (or soldiers, depending on which version you hear) wanders into a famished town looking for food and rest. The townsfolk, who are faring only marginally better, hide what little food they have and refuse to offer any to the stranger. The soldier, being quite resourceful, begins to make “stone soup” in a large cauldron by boiling some stones in water. 

After some time, he tastes the broth and convinces one of the curious citizens to try it. They agree that it needs something, and the local contributes an onion. Later quizzical villagers contribute all the additional ingredients that combine to make a hearty, savory potage that the entire town feasts on. They are all amazed that such a grand soup could be created from just a few stones and beg the soldier for his secret.  

His secret, of course, is that if everyone pitches in and contributes what assets they have, no matter how seemingly insignificant, a superior result greater than the sum of the parts is achieved. As this is true in the philosophy of community and teamwork, it is also true in the culinary world. A soup, stew, potage, bisque, or chowder, if made properly, transcends all the individual ingredients to become a mélange of flavors in one satisfying dish.  

So how does one achieve that perfect marriage of ingredients? The starting point is a good stock. This can be a laborious and time-consuming endeavor if it is made from scratch, simmering bones, and roasted meat for hours with the proper mire poix and sachet d’epices. Or it can be accomplished using a quality soup base or broth with the main ingredient being the product it is named (i.e. “beef” as the first ingredient in beef base or stock). The broth should be rich and flavorful to complement the rest of the ingredients. The stock should then be simmered with vegetables appropriate to the recipe, generally celery, onion, carrot and/or peppers. Good quality aromatics should be used in addition to spices and freshly ground pepper. If any salt is added, I would recommend sea salt for a clean flavor.  

Making soup is akin to an artist creating on canvas. The recipes are guidelines that can be modified to suit individual tastes or whims. This is the time of year to try your hand at a pot of homemade soup, as there’s nothing that warms the body and soul on a crisp fall’s day like the aroma of a favorite potage wafting through the house when you walk through the door. Here’s a relatively easy one that has a little kick.   

---

Creole Chicken and Rice Soup

Ingredients

• 2 lbs diced cooked chicken 
• 1 ½ c chopped onions 
• 1 ½ c diced tomatoes  
• 1 c chopped celery  
• 1 c diced carrots  
• ½ c chopped green peppers 
• 2 tbsp minced garlic  
• 1/4 c minced fresh parsley leaves  
• 3 qts chicken stock 
• 2 tsp dried leaf thyme 
• 2-3 tsp Hoss’s Cajun seasoning 
• 1/4 lb long grain white rice, uncooked  

Directions

1. Bring the stock to a boil. 
2. Add the onions, celery, carrots, garlic, tomato, thyme and Cajun seasoning, bring back to a boil. 
3. Add the rice. Reduce the heat to a simmer, uncovered, for about 15 minutes. 
4. Add peppers, simmer 5 more minutes or until the rice is tender. 
5. Add the chicken and parsley. Add more Cajun, if desired, to taste.  

---

Jim “Hoss” Koetting is a retired restaurateur/chef who enjoys gardening, good food, good bourbon, and good friends.