This Post May Contain Affiliate Links. Please Read Our Disclosure Policy.

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.

Overhead, zoomed-in view of a bowl of creamy cajun chicken soup in a white soup bowl with a silver spoon on a marble countertop.

🍗 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.

👩🏼‍🍳 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.
Overhead, zoomed-out view of a bowl of creamy cajun chicken soup in a white soup bowl with a silver spoon on a marble countertop.

🥣 Must-Make Soups for Fall

Overhead, zoomed-in view of a bowl of creamy cajun chicken soup in a white soup bowl with a silver spoon on a marble countertop.
Recipe By: Cheryl Malik
4.72 from 7 votes

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!
Remove Ads
4 servings

Equipment

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

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

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.
  • Place 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.
  • 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.

Approximate Information for One Serving

Serving Size: 1servingCalories: 479calProtein: 29gFat: 34gSaturated Fat: 18gTrans Fat: 0.2gCholesterol: 155mgSodium: 505mgPotassium: 843mgTotal Carbs: 15gFiber: 4gNet Carbs: 11gVitamin A: 2953IUVitamin C: 16mgCalcium: 99mgIron: 2mg
Nutrition Disclaimers
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.

Did You Make This Recipe?

Tag @40aprons on Instagram and be sure to leave a review on the blog post!

Rate this Recipe Tag @40Aprons on Instagram
Cheryl Malik

In addition to being a certified health coach, certified yoga instructor, and mom of 3, Cheryl is also the recipe developer, editor-in-chief, food photographer, and passionate foodie behind 40 Aprons. Having spent the last 10+ years as a food blogger, she's become known for her flavorful recipes, detailed instructions, gorgeous photography, and down-to-earth approach to food and cooking in general.

Never Miss A Meal!

New Recipes Straight To Your Inbox

A curated selection of our most recent recipes, delivered straight to your inbox once a week.

Leave A Review

Your email address will not be published. Required fields are marked *

Recipe Rating




This site uses Akismet to reduce spam. Learn how your comment data is processed.

26 Comments

    1. Hm, you could try cooking the chicken in butter instead of neutral oil, or you might be able to just reduce the amount of oil you use to cook the chicken.

      Reply

    1. You can, yes, but the vegetables might be mushy after freezing and defrosting. Let the prepared soup cool completely, then transfer it to airtight containers or sealable food-safe freezer bags. Keep frozen up to 3 months. When you’re ready to eat the soup, defrost it overnight in the fridge first, then heat it in a saucepan over low heat until everything’s fully defrosted and warm.

      Reply

  3. Absolutely loved how easy and delicious this soup was. I added cream cheese & added a bread bowl! So happy with how it turned out!5 stars

    Reply

    1. Any will work! We like Louisiana Fish Fry brand, and McCormick has a Cajun seasoning that’s usually pretty easy to find in most stores.

      Reply

  8. I had to add a lot more flavoring just to get it to have some taste. Cajun seasoning just isn’t enough. 1 Lb. Of chicken is way too much.

    Reply

    1. So sorry you had that experience, Shar! That definitely wasn’t the outcome on our end. We did note on step 11 to taste and adjust seasoning as needed. Is your Cajun seasoning older by chance? Fresh seasoning will definitely have more potency and might give you a stronger kick that you’re looking for. We appreciate your feedback.

      Reply

    1. I totally get the tummy ache, Lesley. We haven’t tested that out yet, but be sure to let us know if you try it! I’ve made coconut milk/coconut cream swaps to recipes like this before so I’m sure it would be perfectly fine.

      Reply

Where To Next?