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–+ servings
Hearty Creamy Cajun Chicken Soup

Hearty Creamy Cajun Chicken Soup for Cozy Comfort Food

Hearty Creamy Cajun Chicken Soup is a comforting dish with succulent chicken and colorful vegetables in a creamy broth.
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Prep Time 15 minutes
Cook Time 45 minutes
Total Time 1 hour
Servings: 6 cups
Course: Soups
Cuisine: Cajun, Louisiana
Calories: 450
Ingredients Equipment Method Nutrition Notes

Ingredients
  

For the Soup
  • 1.5 lbs Chicken Thighs, boneless, skinless Can substitute with chicken breasts for a leaner option.
  • 1 tablespoon Olive Oil Can substitute with any cooking oil.
  • 1 teaspoon Cajun Seasoning for Chicken Adjust amount for desired heat.
  • ½ teaspoon Salt for Chicken Use sea salt or kosher salt as alternatives.
  • ¼ teaspoon Black Pepper for Chicken Freshly ground is preferred.
  • 4 tablespoons Unsalted Butter Can substitute with margarine or olive oil.
  • 4 tablespoons All-Purpose Flour For gluten-free, use a suitable flour blend.
  • 1 large Yellow Onion Can replace with shallots for milder taste.
  • 2 stalks Celery Omit if not preferred.
  • 1 large Green Bell Pepper Part of the 'Holy Trinity' in Cajun cooking.
  • 4-5 cloves Garlic, minced Fresh garlic is recommended.
  • 6 cups Low-Sodium Chicken Broth Vegetable broth is an alternative.
  • 1 teaspoon Smoked Paprika Regular paprika can be used but lacks smokiness.
  • ½ teaspoon Dried Thyme Omit if unavailable.
  • ¼ teaspoon Cayenne Pepper Adjust to taste.
  • 1 Bay Leaf Remove before serving.
  • 1 cup Heavy Cream Can substitute with half-and-half or coconut milk.
For Garnish
  • 2 tablespoons Fresh Parsley, chopped Can replace with cilantro.
  • 2 tablespoons Green Onions, thinly sliced Optional, omit if not desired.

Equipment

  • Dutch oven

Method
 

Step-by-Step Instructions
  1. Prepare Chicken: Cut chicken thighs into 1-inch pieces, season with Cajun seasoning, salt, and black pepper, and set aside.
  2. Chop Vegetables: Finely dice onion, celery, and bell pepper. Set aside.
  3. Mince Garlic & Measure Spices: Mince garlic and gather spices; set them within easy reach.
  4. Prepare Garnish: Chop parsley and slice green onions; set aside for garnish.
  5. Sear Chicken: Heat olive oil in Dutch oven, add chicken pieces, and cook until golden brown. Set aside.
  6. Make Roux: Melt butter in the same pot, whisk in flour, and cook until light golden.
  7. Sauté Aromatics: Stir in diced onion, celery, and bell pepper, sauté until soft.
  8. Add Garlic & Spices: Stir in garlic and spices, cook for another minute until fragrant.
  9. Deglaze & Add Broth: Pour in chicken broth, whisk to deglaze, bring to simmer.
  10. Simmer Soup: Return chicken and bay leaf to pot, cover, simmer for 25-30 minutes.
  11. Adjust Seasoning: Taste and adjust seasoning, removing the bay leaf before serving.
  12. Add Cream: Off heat, stir in heavy cream until fully incorporated.
  13. Garnish & Serve: Ladle soup into bowls, garnish with parsley and green onions, and serve hot.

Nutrition

Serving: 1cupCalories: 450kcalCarbohydrates: 20gProtein: 25gFat: 30gSaturated Fat: 15gPolyunsaturated Fat: 2gMonounsaturated Fat: 10gCholesterol: 100mgSodium: 800mgPotassium: 600mgFiber: 2gSugar: 3gVitamin A: 20IUVitamin C: 30mgCalcium: 4mgIron: 10mg

Notes

This soup can be stored in an airtight container for up to 3 days or frozen for up to 3 months. Reheat gently and stir before serving.

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