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–+ servings
Creamy Cajun Chicken Soup

Creamy Cajun Chicken Soup for Ultimate Comfort and Flavor

This Creamy Cajun Chicken Soup is a comforting embrace filled with rich flavors and is perfect for chilly evenings.
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Prep Time 10 minutes
Cook Time 30 minutes
Total Time 40 minutes
Servings: 4 bowls
Course: Dinner
Cuisine: Cajun
Calories: 450
Ingredients Equipment Method Nutrition Notes

Ingredients
  

For the Soup
  • 1 pound boneless skinless chicken thighs or use chicken breasts
  • 2 tablespoons olive oil or any cooking oil
  • 2 tablespoons Cajun seasoning adjust to taste
  • 2 tablespoons unsalted butter or margarine for dairy-free
  • 2 tablespoons all-purpose flour substitute with gluten-free blend as necessary
  • 1 medium onion any sweet onion works
  • 2 stalks celery use as much or little as desired
  • 1 medium green bell pepper or any bell pepper
  • 3 cloves garlic or garlic powder
  • 4 cups low-sodium chicken broth substitute with vegetable broth for vegetarian option
  • 1 teaspoon smoked paprika or regular paprika
  • 1 teaspoon dried thyme adjust if using fresh thyme
  • 1/4 teaspoon cayenne pepper omit for milder soup
  • 1 leaf bay leaf omit for quicker prep
  • 1 cup heavy cream or half-and-half/coconut cream for lighter
  • 1/4 cup fresh parsley for garnish, use chives if desired
  • 2 stalks green onions for garnish

Equipment

  • Large pot or Dutch oven
  • cutting board
  • Knife
  • Whisk

Method
 

Step-by-Step Instructions
  1. Cut the chicken thighs into 1-inch pieces and season with Cajun seasoning. Set aside.
  2. Chop onion, celery, and green bell pepper.
  3. Mince the garlic and combine with Cajun seasoning, smoked paprika, thyme, and cayenne pepper.
  4. In a large pot, heat olive oil and sear the seasoned chicken until golden brown. Remove and set aside.
  5. In the same pot, melt butter, whisk in flour and cook until roux reaches a light golden color.
  6. Add the diced onion, celery, and green bell pepper, sauté until softened.
  7. Stir in minced garlic and spice mixture, cook for 1-2 minutes.
  8. Whisk in chicken broth and bring to a gentle simmer.
  9. Return chicken and bay leaf to the pot and simmer for 20-25 minutes.
  10. Remove bay leaf and adjust seasoning as needed.
  11. Stir in heavy cream and avoid boiling.
  12. Ladle soup into bowls and garnish with parsley and green onions.

Nutrition

Serving: 1bowlCalories: 450kcalCarbohydrates: 30gProtein: 25gFat: 30gSaturated Fat: 15gPolyunsaturated Fat: 2gMonounsaturated Fat: 10gCholesterol: 100mgSodium: 800mgPotassium: 800mgFiber: 3gSugar: 4gVitamin A: 800IUVitamin C: 40mgCalcium: 80mgIron: 2mg

Notes

This soup is flexible! Substitute chicken with shrimp or use vegetables for a vegetarian option.

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