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Creamy Cajun Chicken Soup
Alyssa

Creamy Cajun Chicken Soup

Enjoy a flavorful and creamy Cajun Chicken Soup with tender chicken, spicy Cajun seasoning, and a rich broth—perfect for cozy meals on chilly days.
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Ingredients Method

Ingredients
  

  • 2 tablespoons butter: This is the foundation of our soup base providing richness and flavor.
  • 1 ½ cups holy trinity onion, celery, bell pepper: A classic combination in Cajun cooking that contributes sweet and savory notes.
  • 4 cloves garlic minced: Adds a fragrant depth to the flavor, enhancing the overall dish.
  • 2 tablespoons Cajun seasoning divided: This spice blend is essential to achieving that distinctive Cajun flavor.
  • 2 cups chicken stock: Acts as the soup's liquid base keeping it flavorful and savory.
  • 1 can diced tomatoes 14.5 oz: Provides acidity and sweetness, complementing the richness of the cream.
  • 1 pound boneless skinless chicken breasts (thinly sliced): The star protein, offering tenderness and substantial flavor.
  • 1 tablespoon neutral oil avocado or canola: Used for cooking the chicken, ensuring it doesn’t stick to the pan.
  • 1 cup heavy cream room temperature: This ingredient makes the soup creamy and luscious.
  • Chopped green onions optional garnish: Adds a fresh crunch and colorful presentation to the final dish.

Method
 

  1. Sauté Vegetables: In a large pot, melt 2 tablespoons of butter over medium-high heat. Add the 1 ½ cups of the holy trinity (onion, celery, bell pepper) and sauté until tender, approximately 5 minutes. Once tender, add 4 cloves of minced garlic and sauté for an additional 30 seconds until fragrant.
  2. Simmer the Soup Base: Pour in 2 cups of chicken stock along with 1 can of diced tomatoes. Stir well and bring the mixture to a low boil. After reaching a boil, reduce the heat and let it simmer.
  3. Cook the Chicken: While the soup base simmers, season 1 pound of thinly sliced boneless, skinless chicken breasts with the remaining 1 tablespoon of Cajun seasoning. In a separate pan, heat 1 tablespoon of neutral oil. Cook the chicken for 3-5 minutes per side until golden and cooked through. Remove from heat, let cool, and then chop into bite-sized pieces.
  4. Combine and Serve: Lower the heat on the soup base. Stir in 1 cup of heavy cream until thoroughly combined. Next, add the cooked chicken to the pot. Allow the soup to simmer for a few more minutes to blend all the flavors together. For presentation, garnish with chopped green onions if desired, and serve warm!