Cajun Chicken Soup Recipe

Introduction

This Cajun Chicken Soup is a flavorful and comforting dish that combines tender chicken with a spicy, creamy broth. Inspired by classic Cajun flavors, it’s perfect for warming up on a chilly evening.

Ingredients

• 2 tablespoons butter
• 1 ½ cups holy trinity (onion, bell pepper, celery)
• 4 cloves garlic, minced
• 2 tablespoons Cajun seasoning, divided
• 2 cups chicken stock
• 1 14.5-ounce can diced tomatoes (do not drain)
• 1 pound boneless, skinless chicken breasts, sliced thin
• 1 tablespoon neutral oil (avocado, canola, etc.)
• 1 cup heavy cream or half-and-half, at room temperature
• Chopped green onions (optional, for garnish)

Instructions

1. Step 1: Heat a large Dutch oven over medium-high heat. Add butter and let it melt completely.
2. Step 2: Add the holy trinity blend to the pot. Stir and sauté until the vegetables are tender and fragrant, about 5 minutes.
3. Step 3: Add the minced garlic and sauté for 30 to 60 seconds until fragrant. Stir in 1 tablespoon of Cajun seasoning until well incorporated.
4. Step 4: Pour in the chicken stock and diced tomatoes with their juice. Stir and bring to a low boil. Reduce heat to medium and simmer while preparing the chicken.
5. Step 5: Season the sliced chicken breasts on all sides with the remaining 1 tablespoon of Cajun seasoning and set aside.
6. Step 6: Heat a small skillet over medium heat. Add the neutral oil and heat until hot and shimmering.
7. Step 7: Cook the chicken in the hot oil for 3 to 5 minutes per side, until firm and cooked through. Transfer to a cutting board and let cool.
8. Step 8: Chop the cooled chicken into bite-sized pieces and set aside.
9. Step 9: Reduce heat to low under the Dutch oven. Let the soup cool slightly, then stir in the heavy cream until fully combined.
10. Step 10: Add the chopped chicken back into the soup. Stir and let simmer for 3 to 5 minutes to meld flavors.
11. Step 11: Taste and adjust seasonings if needed. Serve warm, garnished with chopped green onions if desired.

Tips & Variations

• For a thicker soup, let it simmer a little longer uncovered to reduce the liquid.
• Swap heavy cream for half-and-half or evaporated milk for a lighter version.
• Add cooked rice or cooked sausage for extra heartiness.
• If you don’t have a holy trinity, use equal parts onion, bell pepper, and celery.

Storage

Store leftover soup in an airtight container in the refrigerator for up to 3 days. Reheat gently on the stove over low heat, stirring occasionally to prevent curdling of the cream. You can also freeze the soup for up to 2 months; thaw overnight in the fridge before reheating.

How to Serve

Serve this delicious recipe with your favorite sides.

FAQs

What is the holy trinity in Cajun cooking?

The holy trinity is a mix of three vegetables—onion, bell pepper, and celery—that forms the flavorful base for many Cajun and Creole dishes.

Can I use pre-cooked chicken in this soup?

Yes, pre-cooked or leftover chicken can be added in step 10. Just heat the soup until warmed through to avoid overcooking the chicken.

Cajun Chicken Soup Recipe

Print Recipe

★★★★★

4.6 from 129 reviews

A creamy and flavorful Cajun Chicken Soup featuring a fragrant holy trinity vegetable base, tender Cajun-seasoned chicken, diced tomatoes, and a rich, creamy broth. This comforting soup balances spicy and smoky Cajun seasoning with savory vegetables and smooth cream, perfect for a hearty meal.

• Author: lea
• Prep Time: 15 minutes
• Cook Time: 25 minutes
• Total Time: 40 minutes
• Yield: 4 servings 1x
• Category: Soup
• Method: Stovetop
• Cuisine: Cajun

Ingredients

Scale 1x2x3x

Soup Base

• 2 tablespoons butter
• 1 ½ cups holy trinity (diced onions, celery, and green bell peppers)
• 4 cloves garlic, minced
• 2 tablespoons Cajun seasoning, divided
• 2 cups chicken stock
• 1 (14.5-ounce) can diced tomatoes, undrained

Chicken

• 1 pound boneless, skinless chicken breasts, sliced thin
• 1 tablespoon neutral oil (avocado, canola, etc.)

Finishing

• 1 cup heavy cream or half-and-half, at room temperature
• Chopped green onions, optional for garnish

Instructions

1. Heat the base: Heat a large dutch oven over medium-high heat. Once hot, add the butter and allow it to melt completely.
2. Sauté vegetables: Add the holy trinity (diced onions, celery, and green bell peppers) to the dutch oven. Stir and sauté until the vegetables are tender and fragrant, about 5 minutes.
3. Add garlic and seasoning: Incorporate the minced garlic and sauté for 30 to 60 seconds until fragrant. Stir in 1 tablespoon of Cajun seasoning until well combined.
4. Add liquids and simmer: Pour in the chicken stock and diced tomatoes with their juice. Stir, bring the mixture to a low boil, then reduce heat to medium and simmer while you prepare the chicken.
5. Season the chicken: Place chicken slices on a cutting board and season all sides evenly with the remaining 1 tablespoon of Cajun seasoning. Set aside.
6. Cook chicken: Heat a small skillet over medium heat. Add the neutral oil and swirl to coat the pan. Once the oil is hot and shimmering, add the chicken slices and cook 3 to 5 minutes per side, until cooked through and firm to touch.
7. Chop chicken: Transfer the cooked chicken to a cutting board and allow it to cool to a comfortable handling temperature. Chop into bite-sized pieces and set aside.
8. Finish the soup base: Lower the heat under the dutch oven to low. Let the mixture cool slightly before stirring in the heavy cream until fully combined.
9. Combine and simmer: Add the chopped chicken back into the dutch oven. Stir to combine and let the soup simmer gently for 3 to 5 minutes to meld flavors.
10. Adjust and serve: Taste the soup and adjust seasonings as necessary. Ladle into serving bowls, garnish with chopped green onions if desired, and serve warm.

Notes

• Holy trinity is a traditional Cajun vegetable mix consisting of diced onions, celery, and green bell peppers.
• You can substitute heavy cream with half-and-half for a lighter texture.
• Adjust Cajun seasoning according to your preferred spice level.
• Use a neutral oil with a high smoke point, like avocado or canola oil, to cook the chicken evenly.
• For thicker soup, you can reduce some of the chicken stock or simmer the soup longer.

Keywords: Cajun chicken soup, creamy chicken soup, Cajun seasoning recipe, easy chicken soup, spicy chicken soup