Creamy Cajun Chicken Soup is a rich, spicy, and comforting bowl of soup made with tender chicken, aromatic vegetables, smoky Cajun seasoning, and a velvety cream finish – perfect for cozy dinners and weeknight comfort. Creamy Cajun Chicken Soup brings bold Louisiana-inspired flavors to a simple stovetop method that yields a creamy, hearty result in under an hour.
This version balances heat and creaminess so you get depth without overwhelming spice, and it borrows the rustic feel of Cajun classics while staying approachable for home cooks. If you like other cozy bowls like a creamy chicken enchilada soup, you’ll find this both familiar and exciting.
Table of Contents
What Sets This Recipe Apart
This recipe blends a satin-rich cream base with authentic Cajun spices for a decadent texture and bright, layered flavor. It uses a simple roux-like step to thicken naturally, so you get creaminess without heavy use of thickeners. The result is a soulful soup that delivers the classic Cajun trifecta – onion, bell pepper, celery – plus paprika, cayenne, and thyme for warmth. It’s versatile – serve over rice, with crusty bread, or spooned over grits for Southern flair. Common search phrases you’ll see floating around include “easy cajun chicken soup”, “creamy cajun chicken soup recipe”, “instant pot cajun chicken soup”, “cajun chicken and rice soup”, and “best cajun chicken soup” – this recipe addresses each of those desires in a straightforward way.
Ingredients
- 1 1/2 pounds boneless skinless chicken breasts (or thighs), trimmed
- 2 tablespoons olive oil
- 1 medium yellow onion, diced
- 1 green bell pepper, diced
- 2 celery stalks, diced
- 3 cloves garlic, minced
- 2 tablespoons Cajun seasoning
- 1 teaspoon smoked paprika
- 1/4 teaspoon cayenne pepper – optional, adjust to taste
- 1/4 cup all-purpose flour
- 6 cups low-sodium chicken broth
- 1 cup heavy cream
- 1 cup half-and-half
- 1 bay leaf
- 1 teaspoon dried thyme
- Salt and freshly ground black pepper to taste
- 2 tablespoons unsalted butter
- 2 cups cooked rice or cooked small pasta – optional for serving
- 2 tablespoons chopped fresh parsley for garnish
- Lemon wedges – optional
Equipment
- Large Dutch oven or heavy-bottomed soup pot
- Wooden spoon or spatula
- Chef’s knife and cutting board
- Measuring cups and spoons
- Ladle
Step 1: Sear the Chicken
Heat: Warm 1 tablespoon olive oil in the Dutch oven over medium-high heat.
Sear: Season the chicken with salt, pepper, and 1 teaspoon Cajun seasoning. Sear chicken 3-4 minutes per side until golden – it does not need to be fully cooked. Remove and set aside.
Step 2: Sauté the Mirepoix
Cook veggies: Add remaining 1 tablespoon olive oil and 2 tablespoons butter to the pot. Add onion, bell pepper, and celery. Sauté 6-8 minutes until softened.
Add garlic: Stir in garlic and cook 30 seconds until fragrant.
Step 3: Build the Roux-like Base
Add flour and spices: Sprinkle the flour over the vegetables and stir to coat – cook 2 minutes to remove the raw flour taste. Add remaining Cajun seasoning, smoked paprika, cayenne, and thyme. Stir well.
Step 4: Add Broth and Simmer
Deglaze and simmer: Gradually pour in the chicken broth while stirring to avoid lumps. Add the bay leaf and return seared chicken to the pot. Bring to a gentle simmer, cover, and cook 18-20 minutes until chicken is cooked through and flavors meld.
Step 5: Shred and Finish with Cream
Shred chicken: Remove chicken to a cutting board and shred with two forks. Return shredded chicken to the pot.
Add dairy: Stir in heavy cream and half-and-half. Warm gently – do not boil – for 3-5 minutes until the soup is silky and slightly thickened. Adjust salt and pepper to taste.
Step 6: Final Adjustments and Serve
Adjust consistency: If too thick, add up to 1 cup extra chicken broth. If serving over rice, fold cooked rice into bowls then ladle soup.
Garnish: Sprinkle chopped parsley and serve with lemon wedges for brightness.
Tips for Success
- Use bone-in chicken for more flavor – remove bones after simmering and shred the meat.
- For a thinner soup, add extra chicken broth in 1/2 cup increments.
- Taste for seasoning at the end – Cajun blends vary in saltiness.
- To make this in an Instant Pot, brown chicken and sauté vegetables using the Sauté function, then pressure cook 8 minutes with natural release – finish with cream.
- If you want a dairy-free option, substitute coconut cream and unsweetened almond milk – reduce coconut flavor with extra citrus and herbs.
For more cozy comfort-soup ideas, see this excellent amazing chicken pot pie soup.
Serving Suggestions
- Serve over steamed rice or small pasta for a heartier bowl.
- Top with shredded cheddar or pepper jack for extra richness.
- Offer hot sauce on the side for those who crave extra heat.
- For a Southern touch, serve with warm cornbread.
- Sprinkle extra Cajun seasoning sparingly on top to taste.
Note: This Creamy Cajun Chicken Soup also pairs beautifully with a crisp green salad.
Storage
- Refrigerate in airtight containers up to 3 days.
- Freeze in portions up to 3 months – thaw overnight in the fridge and reheat gently.
- Reheat slowly over low heat, adding a splash of broth to restore creaminess.
Nutrition (approximate per serving)
- Calories: 420 kcal
- Protein: 35 g
- Fat: 24 g
- Carbohydrates: 12 g
- Fiber: 1 g
- Sodium: varies with broth and seasoning
Safety
- Cook chicken to an internal temperature of 165°F.
- Keep dairy-based soups refrigerated promptly – do not leave at room temperature more than 2 hours.
- Reheat to at least 165°F before serving.
FAQs
Can I use pre-cooked rotisserie chicken?
Yes – add shredded rotisserie chicken during Step 5 and reduce simmer time since the chicken is already cooked.
Is this very spicy?
It has a warm heat from Cajun seasoning and optional cayenne – adjust to taste by reducing cayenne or choosing a milder blend.
Can I make this gluten-free?
Substitute a gluten-free flour blend or cornstarch slurry (1 tablespoon cornstarch mixed with 2 tablespoons cold water) to thicken.
Can I make this ahead?
Yes – flavors develop nicely overnight. Reheat gently and add fresh cream if needed.
Conclusion
This Creamy Cajun Chicken Soup is a winner because it blends bold Cajun flavors with a smooth, comforting cream finish – delivering spicy warmth, tender chicken, and a satisfyingly silky texture. Key benefits are quick stovetop preparation and flexible serving options – over rice, with bread, or paired with a salad.
If you tried this recipe, please leave a comment below and give it a star rating so others can find it. Share it on Pinterest or Facebook to spread the comfort. Looking for more variations or inspiration – check out this version: Creamy Cajun Chicken Soup – Maebells. What variations did you try? Let us know below!
Creamy Cajun Chicken Soup
Ingredients
Method
- Warm 1 tablespoon olive oil in the Dutch oven over medium-high heat.
- Season the chicken with salt, pepper, and 1 teaspoon Cajun seasoning. Sear chicken 3-4 minutes per side until golden – it does not need to be fully cooked. Remove and set aside.
- Add remaining 1 tablespoon olive oil and 2 tablespoons butter to the pot.
- Add onion, bell pepper, and celery. Sauté 6-8 minutes until softened.
- Stir in garlic and cook for 30 seconds until fragrant.
- Sprinkle the flour over the vegetables and stir to coat – cook 2 minutes to remove the raw flour taste.
- Add remaining Cajun seasoning, smoked paprika, cayenne, and thyme. Stir well.
- Gradually pour in the chicken broth while stirring to avoid lumps.
- Add the bay leaf and return seared chicken to the pot.
- Bring to a gentle simmer, cover, and cook for 18-20 minutes until chicken is cooked through and flavors meld.
- Remove chicken to a cutting board and shred with two forks. Return shredded chicken to the pot.
- Stir in heavy cream and half-and-half. Warm gently – do not boil – for 3-5 minutes until the soup is silky and slightly thickened. Adjust salt and pepper to taste.
- If too thick, add up to 1 cup extra chicken broth. If serving over rice, fold cooked rice into bowls then ladle soup.
- Sprinkle chopped parsley and serve with lemon wedges for brightness.
