Creamy Cajun Chicken Soup

Deliciously creamy, rich, and full of flavor, this Cajun chicken soup is quick and easy to make but restaurant-quality in taste. Positively delicious and naturally low carb.

What Makes This Recipe So Good

• Bright, bold, delicious Cajun flavors shine in this recipe, highlighted by tender chicken, tangy tomatoes, and rich heavy cream. It’ll earn a permanent spot in your soup-season meal rotation for sure. It has one in mine!
• Every bit of this creamy Cajun chicken soup is robust, hearty, and satisfying. Packed with lean protein and naturally low carb, this is one soup that won’t have you raiding the pantry shortly after dinner.
• It keeps well and reheats even better. Just refrigerate it in an airtight container and it’ll last 5-6 days. When you’re hungry, just reheat it on the stovetop or in the microwave, whatever’s handy.

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Chef’s Tips

• To get the juiciest, most flavorful chicken in your creamy Cajun chicken soup, use thinly sliced chicken breasts or even chicken tenders. I like to use 4 thin chicken breasts that weigh roughly ¼ pound each, or I’ll take 2 thicker chicken breasts and halve them into cutlets. That gives me more Cajun seasoning per chicken breast, and also helps them cook faster and more evenly.
• For a thicker, creamier soup, add 2 ounces of softened (room temperature) cream cheese when you add the heavy cream. For a thinner, more broth-like soup, use an additional ½ cup chicken stock.
• You can make your own holy trinity (onion, celery, and bell pepper blend) or you can probably find a frozen, pre-packaged blend at your local grocery store. It might be called mirepoix or even Cajun-style mirepoix.

Must-Make Soups for Fall

• 15 Bean Soup
• Creamy Keto Taco Soup
• Whole30 Lasagna Soup
• Italian Meatball Soup with Homemade Meatballs
• Smoked Turkey and White Bean Soup

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5 from 1 vote

Creamy Cajun Chicken Soup

Prep:15 minutes

Cook:25 minutes

Total:40 minutes

Quick and easy Cajun chicken soup is full of bold flavor that you'll absolutely love!

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4 servings

Ingredients

• ▢ 2 tablespoons butter
• ▢ 1 ½ cups holy trinity see Notes
• ▢ 4 cloves garlic minced
• ▢ 2 tablespoons Cajun seasoning divided
• ▢ 2 cups chicken stock
• ▢ 1 14.5-ounce can diced tomatoes do not drain
• ▢ 1 pound boneless, skinless chicken breasts sliced thin
• ▢ 1 tablespoon neutral oil avocado, canola, etc.
• ▢ 1 cup heavy cream or half-and-half, at room temperature
• ▢ chopped green onions optional, for garnish

Equipment

• large dutch oven or other large heavy-bottomed pot
• Large wooden spoon or silicone spatula
• Cutting board
• small skillet
• Tongs
• Sharp knife

Instructions 

• Heat large dutch oven over medium-high heat. When pot is hot, add butter and let butter melt completely.
• Add holy trinity blend to dutch oven. Stir, then sauté blend until veggies are tender and fragrant, approximately 5 minutes.
• When vegetable blend is tender, add minced garlic to dutch oven and stir to incorporate. Sauté 30 to 60 seconds or until garlic is fragrant, then add 1 tablespoon Cajun seasoning and stir until well incorporated.
• Pour 2 cups chicken stock and 1 can diced tomatoes into dutch oven. Stir to incorporate, then let mixture come to low boil. When liquid begins to boil, reduce heat to medium and simmer while preparing chicken.
• Placed chicken on cutting board. Season all sides of chicken with remaining 1 tablespoon cajun seasoning. Set aside.
• Heat small skillet over medium heat. When skillet is hot, add 1 tablespoon neutral oil and swirl pan to spread oil around. Continue heating skillet until oil is hot and shimmery.
• When oil is hot, place chicken in skillet. Cook 3 to 5 minutes, then flip chicken over and cook another 3 to 5 minutes or until firm.
• Transfer chicken to cutting board and let chicken cool until comfortable to handle. Chop cooled chicken into bite-sized pieces. Set aside.
• Reduce heat under dutch oven to low. Let mixture cool slightly, then add heavy cream and stir until fully combined.
• Add chopped chicken to dutch oven. Stir to incorporate, then let ingredients simmer and meld 3 to 5 minutes.
• After simmering, taste soup and adjust seasonings as needed. Portion soup into serving bowls and garnish with chopped green onions if desired. Serve warm.

Notes

• Holy Trinity: ½ cup chopped onion, ½ cup chopped celery, and ½ cup chopped bell pepper. You can use frozen or fresh vegetables. A lot of grocery stores offer frozen, pre-chopped holy trinity – you might find it called Cajun-style mirepoix.
• Want a creamy Cajun chicken soup with a little something extra? Check out my recipe for creamy Cajun chicken pasta soup.

Nutrition Information

Serving: 1serving, Calories: 479kcal, Carbohydrates: 15g, Protein: 29g, Fat: 34g, Saturated Fat: 18g, Polyunsaturated Fat: 2g, Monounsaturated Fat: 10g, Trans Fat: 0.2g, Cholesterol: 155mg, Sodium: 505mg, Potassium: 843mg, Fiber: 4g, Vitamin A: 2953IU, Vitamin C: 16mg, Calcium: 99mg, Iron: 2mg, Net Carbs: 11g

Number of total servings shown is approximate. Actual number of servings will depend on your preferred portion sizes.

 

Nutritional values shown are general guidelines and reflect information for 1 serving using the ingredients listed, not including any optional ingredients. Actual macros may vary slightly depending on specific brands and types of ingredients used.

 

To determine the weight of one serving, prepare the recipe as instructed. Weigh the finished recipe, then divide the weight of the finished recipe (not including the weight of the container the food is in) by the desired number of servings. Result will be the weight of one serving.

© Author: Cheryl Malik