Go Back
–+ servings
Creamy Cajun Chicken Soup

Creamy Cajun Chicken Soup: A Cozy Bowl of Comfort

This Creamy Cajun Chicken Soup brings rich flavors and warmth, perfect for chilly evenings.
Print Recipe Pin Recipe
Prep Time 15 minutes
Cook Time 35 minutes
Total Time 50 minutes
Servings: 6 cups
Course: Soups
Cuisine: Cajun
Calories: 410
Ingredients Equipment Method Nutrition Notes

Ingredients
  

For the Soup
  • 1.5 lbs Chicken Thighs Boneless, skinless pieces
  • 1 tbsp Olive Oil Can be swapped with vegetable oil
  • 3 tsp Cajun Seasoning Adjust to suit your heat preference
  • 0.5 tsp Salt Additional to taste
  • 0.25 tsp Black Pepper Freshly ground is best
  • 4 tbsp Unsalted Butter Use salted butter and lessen added salt if preferred
  • 4 tbsp All-Purpose Flour Gluten-free flour is an alternative
  • 1 large Yellow Onion Finely diced
  • 2 stalks Celery Finely diced
  • 1 large Green Bell Pepper Finely diced
  • 4-5 cloves Garlic Minced
  • 6 cups Low-Sodium Chicken Broth Consider vegetable broth for vegetarian version
  • 1 tsp Smoked Paprika Regular paprika works too
  • 0.5 tsp Dried Thyme Fresh thyme can brighten the overall taste
  • 0.25 tsp Cayenne Pepper Adjust according to your taste
  • 1 Bay Leaf Remove before serving
  • 1 cup Heavy Cream Half-and-half can lighten the dish
  • 2 tbsp Fresh Parsley Chopped, for garnish
  • 2 tbsp Green Onions Thinly sliced, optional garnish

Equipment

  • Dutch Oven
  • Cutting Board
  • Knife
  • Measuring cups
  • Measuring spoons

Method
 

Step-by-Step Instructions
  1. Pat dry chicken thighs and cut into 1-inch pieces. Season with Cajun seasoning, salt, and black pepper.
  2. Finely dice onion, celery, and green bell pepper.
  3. Mince garlic and combine with Cajun seasoning, smoked paprika, thyme, and cayenne pepper.
  4. Chop parsley and slice green onions for garnish.
  5. Heat olive oil in Dutch oven and sear seasoned chicken for about 3-4 minutes per side.
  6. Melt butter in the same pot, whisk in flour and cook until light golden.
  7. Sauté onion, celery, and bell pepper mixture in the roux for 7-10 minutes.
  8. Add minced garlic and sauté for another minute, then add spice mixture.
  9. Whisk in chicken broth and scrape up browned bits. Bring to a simmer.
  10. Return chicken to pot, add bay leaf, and simmer for 20-25 minutes.
  11. Remove bay leaf, taste, and adjust seasoning accordingly.
  12. Stir in heavy cream, avoiding boiling after addition.
  13. Ladle into bowls and garnish with parsley and green onions.

Nutrition

Serving: 1cupCalories: 410kcalCarbohydrates: 20gProtein: 25gFat: 28gSaturated Fat: 16gPolyunsaturated Fat: 3gMonounsaturated Fat: 8gTrans Fat: 1gCholesterol: 120mgSodium: 900mgPotassium: 800mgFiber: 2gSugar: 3gVitamin A: 1200IUVitamin C: 30mgCalcium: 80mgIron: 2mg

Notes

Store leftovers in an airtight container for up to 3 days in the fridge, or freeze for up to 3 months.

Tried this recipe?

Let us know how it was!