Chicken & Rice Cajun Soup

This is one of my newest creations! It's a thick and hearty feel good soup that won't last long around the house!

Ingredients:
2 full chicken legs
3-4 tbsp Cajun seasoning (or Essence by Emeril Lagasse)
1 large yellow onion (chopped)
2 large organic carrots (peeled and chopped lengthwise then diced, to make half moons)
2 large organic celery sticks (chopped)
4 cloves garlic (minced)
1 organic red pepper
3/4 cup white rice
1/4 cup wild black rice
1/2 cup red lentils (rinsed and drained)
8-10 cups water or chicken stalk


Directions:

Set a cast iron pan to medium to medium-high heat. Season chicken legs with 2 tbsp of Cajun Seasoning. Grill each side of the chicken in the pan until golden brown on both sides. Set chicken aside. With the pan still medium to med-high heat, throw all the veggie's in except the garlic. Season veggies with 1 tbsp of Cajun. When veggies are soft yet still firm, mix in the garlic, rice, and lentils. Let the mixture fry for about one more minute.

Heat a dutch oven, or a slow cooker to medium heat. Put in the chicken and all the grilled veggies and rice mixture. Add half the water or stalk and the remaining Cajun seasoning to the pot. Simmer for 30-45 minutes. Then add the remaining water, and simmer for another 45 minutes to an hour. Until chicken pulls apart easily. Remove the chicken and place it in a bowl. With two forks shred the chicken and discard the bones. Put the chicken back into the soup. Stir in salt and pepper to taste.


Serve it up!



*Gluten free