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Cajun Chicken Soup Recipe

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★★★★★

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.

Ingredients

Scale

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

Find it online: https://cookwithlea.com/cajun-chicken-soup-recipe/