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Slow-Smoked Chicken Cajun Soup

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“There is a place not too far from me that is famous for their slow-smoked bar-b-q (yes, in New York, believe it or not). I drive there a couple of times a year to indulge in their smoky goodness. I ended up with some leftover slow-smoked carved chicken, and decide to use it in soup, since I thought it would lend a wonderful and unique flavor. I went rummaging through the kitchen to see what else I needed to use up, and came up with this delicious and hearty soup!”

Ingredients Nutrition


  1. Heat 2 T. olive oil in a large soup pot or Dutch oven over medium heat. Saute onion, celery, and green pepper for about 5 minutes, until softened. Add potato, and cook for another 5 minutes.
  2. Add fresh thyme, bay leaves and Cajun seasoning, and cook for another minute or so to blend seasonings in, then stir in tomatoes. Cook for another minute or so to blend, then add chicken, okra, and cole slaw mix and combine.
  3. Stir in chicken broth and water and bring to a boil. Reduce heat, cover, and simmer for 30 minutes.
  4. Stir in spinach, then cover and simmer for another 5 minutes.
  5. Before serving, taste for seasoning, and add salt, if necessary. (Some Cajun seasonings have a lot of salt, so additional salt might not be necessary.) Remove thyme sprigs and bay leaves. Enjoy!

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