Creamy Cajun Chicken Soup Heaven
This Creamy Cajun Chicken Soup is a comforting and flavorful dish perfect for a chilly evening. It features tender chicken, a rich and creamy broth infused with Cajun spices, and fresh vegetables, creating a balanced and satisfying meal that's surprisingly easy to make.
Equipment
- Large pot or Dutch oven
- Small bowl
- Measuring spoons
- Measuring cups
- Knife
- Cutting board
- Ladle
Ingredients
- 1 tablespoon olive oil
- 1 pound boneless, skinless chicken breasts, cut into bite-sized pieces
- 1 medium onion, chopped
- 2 celery stalks, chopped
- 1 green bell pepper, chopped
- 2 cloves garlic, minced
- 2 tablespoons Cajun spice blend
- 4 cups chicken broth
- 1 cup heavy cream
- ½ cup chopped green onions, for garnish
- Salt to taste
- Black pepper to taste
- 2 tablespoons paprika
- 2 tablespoons garlic powder
- 1 tablespoon onion powder
- 1 tablespoon dried oregano
- 1 tablespoon dried thyme
- 1 tablespoon black pepper
- 1 teaspoon cayenne pepper
- 1 teaspoon salt
Instructions
- Heat the oil in a large pot or Dutch oven over medium-high heat.
- Add the chicken to the pot and cook until browned on all sides. Remove the chicken from the pot and set aside.
- Add the onion, celery, and bell pepper to the pot and cook until softened, about 5-7 minutes.
- Add the minced garlic and Cajun spice blend to the pot and cook for 1 minute more, stirring constantly.
- Pour in the chicken broth and add the diced tomatoes (with their juice). Bring the mixture to a boil, then reduce heat and simmer for 15 minutes.
- Return the seared chicken back to the pot and continue to simmer for another 10-15 minutes, or until the chicken is cooked through and tender.
- Stir in the heavy cream and heat through, but do not boil.
- Season with salt and pepper to taste.
- Ladle the soup into bowls and garnish with chopped green onions. Serve immediately.
Notes
For a richer flavor, use homemade chicken broth. Adjust the amount of cayenne pepper in the Cajun spice blend to your spice preference. Don't overcook the chicken to prevent it from becoming dry. Searing the chicken adds depth of flavor, so don't skip that step. A squeeze of lemon juice at the end brightens the flavors. Store leftover soup in an airtight container in the refrigerator for up to 3 days or freeze for up to 2 months. If freezing, be aware that the cream's texture may change slightly upon thawing. For make-ahead, prepare the soup without cream, cool, and refrigerate. Add cream when reheating. Serve with crusty bread or cornbread for a complete meal.