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To make this creamy Cajun chicken soup, gather these ingredients: - 1 lb (450g) boneless, skinless chicken breast, diced - 1 tablespoon olive oil - 1 medium onion, diced - 2 cloves garlic, minced - 1 green bell pepper, diced - 1 yellow bell pepper, diced - 1 cup celery, diced - 1 can (14 oz) diced tomatoes, with juice - 4 cups chicken broth - 1 cup heavy cream - 2 tablespoons Cajun seasoning - 1 teaspoon smoked paprika - Salt and pepper to taste - 2 tablespoons fresh parsley, chopped (for garnish) You can add these garnishes to make your soup shine: - Fresh parsley for color and flavor - Crusty bread for dipping - A sprinkle of additional Cajun seasoning for extra spice This creamy Cajun chicken soup is hearty and satisfying. Here’s a quick look at its nutrition per serving: - Calories: About 400 - Protein: 30g - Fat: 25g - Carbohydrates: 15g - Fiber: 2g - Sugars: 3g This soup gives a great balance of protein and flavor. It's rich and filling without being too heavy. {{ingredient_image_1}} Start by heating a large pot over medium heat. Add one tablespoon of olive oil. When the oil is hot, add one pound of diced chicken. Season the chicken with salt and pepper. Cook it for about 5 to 7 minutes. You want the chicken to brown nicely on all sides. Once browned, remove the chicken from the pot and set it aside. This step builds flavor in your soup. In the same pot, toss in the diced onion, minced garlic, and the green and yellow bell peppers. You also need to add one cup of diced celery. Sauté these veggies for about 5 to 6 minutes. Cook until they are soft and fragrant. This mix brings a sweet and savory base to your soup. The smells will make your kitchen feel warm and inviting. Now it’s time to add some bold flavors. Stir in two tablespoons of Cajun seasoning and one teaspoon of smoked paprika. Cook these spices for one minute to wake up their flavors. Next, add one can of diced tomatoes with their juice and four cups of chicken broth. Bring this mixture to a boil. Once it boils, lower the heat and let it simmer for 15 minutes. After simmering, return the browned chicken to the pot. Now, stir in one cup of heavy cream. Let the soup simmer on low for another 10 minutes. This helps the soup thicken and become creamy. Taste it and adjust the seasoning if needed. When you serve it, sprinkle fresh parsley on top. This adds a nice touch and a burst of color. To make your soup nice and creamy, use heavy cream. It adds rich flavor. Pour it in after the chicken simmers. This helps the soup blend well. Stir gently to mix it in. If you want it thicker, simmer longer. You can also add a cornstarch slurry. Just mix cornstarch with cold water and stir it in. Cajun seasoning is key to flavor. Start with two tablespoons, but taste as you go. Smoked paprika adds a nice touch, too. Don’t forget salt and pepper. Always season the chicken before cooking. It helps lock in the flavor. When adding veggies, sprinkle a bit of salt. This brings out their natural taste. One mistake is overcooking the chicken. It can become dry and tough. Cook it until browned, then set it aside. Another mistake is not letting the soup simmer. Simmering helps the flavors mix well. Finally, don't skip the garnishing step. Fresh parsley gives it a pop of color and taste. Pro Tips Use Bone-in Chicken: For a richer flavor, consider using bone-in chicken thighs instead of breast. This will enhance the depth of the soup. Homemade Cajun Seasoning: If you have the time, make your own Cajun seasoning. It’s simple and allows you to customize the spice level to your liking. Vegetable Variations: Feel free to add other vegetables like corn or zucchini for added texture and flavor. The more, the merrier! Thicker Soup: If you prefer a thicker soup, mix a tablespoon of cornstarch with a little water and stir it in during the last 10 minutes of cooking. {{image_2}} To make this soup vegetarian, swap the chicken for hearty vegetables. You can use diced potatoes, carrots, or mushrooms for texture. Also, replace chicken broth with vegetable broth. Adding canned chickpeas boosts protein. For creaminess, use coconut milk or cashew cream. These swaps maintain the rich flavors while keeping it plant-based. You control the heat in this recipe. If you like mild spice, reduce the Cajun seasoning to one tablespoon. For a kick, add more seasoning or a dash of hot sauce. Jalapeños or crushed red pepper also work well. Taste as you go to find your perfect level of spice. This soup is flexible with proteins. If you're not a chicken fan, try shrimp or sausage. Cook shrimp until pink, then add them near the end. For sausage, slice it and brown it before adding to the pot. Each protein brings its unique flavor, making the soup your own. To store leftover soup, let it cool first. Transfer it to an airtight container. This keeps the soup fresh. Place it in the fridge if you plan to eat it soon. It will stay good for about 3 to 4 days. If you want to keep it longer, freezing is a great option. When you're ready to enjoy the soup again, pour it into a pot. Heat it over medium heat. Stir it often to avoid sticking. If the soup is too thick, add a little chicken broth or water. Heat until it’s hot throughout. You can also use a microwave if you prefer. Just cover it and heat in short bursts, stirring in between. To freeze the soup, pour it into freezer-safe containers. Leave some space at the top for expansion. The soup can last in the freezer for up to 3 months. When you want to eat it, move it to the fridge to thaw overnight. Reheat as instructed above. Enjoy that creamy Cajun flavor anytime! Yes, you can use frozen chicken breast. Just make sure to thaw it first. You can do this in the fridge overnight or in cold water for a quicker method. Diced, the chicken cooks evenly and blends with the flavors in the soup. If you need a substitute for heavy cream, try using half-and-half or whole milk. You can also use coconut milk for a dairy-free option. Just remember, these alternatives will make the soup less creamy but still tasty. Yes, this recipe is gluten-free. All the ingredients, like chicken broth and spices, are safe for those with gluten allergies. Just double-check the brand of chicken broth to be sure. To spice up the soup, add more Cajun seasoning or some cayenne pepper. You can also toss in chopped jalapeños for extra heat. Just add a little at a time, so you find your perfect spice level. In this post, we explored the ingredients, step-by-step instructions, and tips for making a creamy chicken soup. We discussed variations and how to store leftovers. The key to a great soup is using fresh ingredients and proper seasoning. By following these steps, you can enjoy a delicious meal that's easy to prepare. Don’t hesitate to experiment with flavors and make it your own. Happy cooking!

Creamy Cajun Chicken Soup

A rich and flavorful soup with Cajun spices, chicken, and creamy goodness.
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Prep Time 15 minutes
Cook Time 30 minutes
Total Time 45 minutes
Course Main Course
Cuisine Cajun
Servings 4
Calories 400 kcal

Ingredients
  

  • 1 lb boneless, skinless chicken breast, diced
  • 1 tablespoon olive oil
  • 1 medium onion, diced
  • 2 cloves garlic, minced
  • 1 green bell pepper diced
  • 1 yellow bell pepper diced
  • 1 cup celery, diced
  • 1 can (14 oz) diced tomatoes, with juice
  • 4 cups chicken broth
  • 1 cup heavy cream
  • 2 tablespoons Cajun seasoning
  • 1 teaspoon smoked paprika
  • to taste salt and pepper
  • 2 tablespoons fresh parsley, chopped (for garnish)

Instructions
 

  • In a large pot, heat the olive oil over medium heat. Add the diced chicken and season with salt and pepper. Cook until browned on all sides (about 5-7 minutes). Remove the chicken from the pot and set aside.
  • In the same pot, add diced onion, garlic, green and yellow bell peppers, and celery. Sauté for about 5-6 minutes, or until the vegetables are softened.
  • Stir in the Cajun seasoning and smoked paprika, cooking for an additional minute to release the flavors.
  • Add the diced tomatoes with their juice and the chicken broth to the pot. Bring the mixture to a boil, then reduce the heat and let it simmer for 15 minutes.
  • Return the browned chicken to the pot and stir in the heavy cream. Let the soup simmer on low for another 10 minutes, allowing it to thicken slightly. Adjust seasoning if needed.
  • Serve hot, garnished with fresh parsley on top for a pop of color and freshness.

Notes

Adjust seasoning to taste and serve hot.
Keyword Cajun, chicken, creamy, soup