Description
This Creamy Cajun Chicken Soup is a rich and flavorful dish combining tender chicken, a fragrant holy trinity vegetable base, and a luscious creamy broth infused with Cajun spices. Perfect as a comforting meal, it offers a delightful blend of spices and textures with a creamy finish, garnished with fresh green onions.
Ingredients
Units
Scale
Vegetables and Aromatics
- 1 1/2 cups holy trinity (1/2 cup chopped onion, 1/2 cup chopped celery, 1/2 cup chopped bell pepper)
- 4 cloves garlic, minced
Spices and Seasonings
- 2 tablespoons Cajun seasoning (divided)
Liquids
- 2 cups chicken stock
- 1 14.5-ounce can diced tomatoes (do not drain)
- 1 cup heavy cream or half-and-half (at room temperature)
Protein and Fats
- 1 pound boneless, skinless chicken breasts, sliced thin
- 2 tablespoons butter
- 1 tablespoon neutral oil (avocado, canola, etc.)
Garnish
- Chopped green onions (optional)
Instructions
- Prepare the base: Heat a large dutch oven over medium-high heat. Add butter and let it melt completely.
- Sauté holy trinity: Add the chopped holy trinity (onion, celery, bell pepper) to the dutch oven. Stir and sauté for about 5 minutes until the vegetables are tender and fragrant.
- Add garlic and seasoning: Stir in minced garlic and sauté for 30 to 60 seconds until fragrant. Then add 1 tablespoon Cajun seasoning and mix thoroughly.
- Add liquids and simmer: Pour in chicken stock and diced tomatoes with their juice. Stir to combine and bring the mixture to a low boil. Once boiling, reduce heat to medium and let it simmer while preparing chicken.
- Season the chicken: Place sliced chicken on a cutting board and season all sides with the remaining 1 tablespoon Cajun seasoning. Set aside.
- Cook the chicken: Heat a small skillet over medium heat. Add neutral oil and heat until shimmering. Cook the chicken for 3 to 5 minutes on each side until firm and cooked through.
- Chop the chicken: Transfer cooked chicken to the cutting board. Let it cool slightly to handle, then chop into bite-sized pieces.
- Add cream and chicken to soup: Reduce heat under the dutch oven to low. Allow the soup mixture to cool slightly, then stir in the heavy cream until fully combined. Add chopped chicken and stir.
- Simmer the soup: Let the soup simmer gently for 3 to 5 minutes to meld the flavors.
- Adjust seasoning and serve: Taste the soup and adjust seasoning if needed. Portion into serving bowls and garnish with chopped green onions if desired. Serve warm.
Notes
- Holy Trinity: This refers to the classic Cajun mirepoix – equal parts onion, celery, and bell pepper. Frozen pre-chopped versions are available for convenience.
- You can substitute heavy cream with half-and-half for a lighter version.
- For a variation with more texture and flavor, try the creamy Cajun chicken pasta soup recipe linked in the original source.
- Ensure chicken is cooked thoroughly to an internal temperature of 165°F (74°C) for food safety.
Nutrition
- Serving Size: 1 bowl (approx. 1 cup)
- Calories: 350
- Sugar: 5g
- Sodium: 720mg
- Fat: 22g
- Saturated Fat: 10g
- Unsaturated Fat: 10g
- Trans Fat: 0g
- Carbohydrates: 10g
- Fiber: 2g
- Protein: 28g
- Cholesterol: 95mg
