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Creamy Cajun Chicken Soup

A rich, spicy, and comforting bowl of soup made with tender chicken, aromatic vegetables, smoky Cajun seasoning, and a velvety cream finish.
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Prep Time 15 minutes
Cook Time 30 minutes
Total Time 45 minutes
Servings: 6 servings
Course: Main Course, Soup
Cuisine: Cajun, Southern
Calories: 420
Ingredients Method Notes

Ingredients
  

Main Ingredients
  • 1.5 pounds boneless skinless chicken breasts (or thighs), trimmed
  • 2 tablespoons olive oil
  • 1 medium yellow onion, diced
  • 3 cloves garlic, minced
  • 2 tablespoons Cajun seasoning
  • 1 teaspoon smoked paprika
  • 0.25 teaspoon cayenne pepper optional, adjust to taste
  • 0.25 cup all-purpose flour
  • 6 cups low-sodium chicken broth
  • 1 cup heavy cream
  • 1 cup half-and-half
  • 1 teaspoon dried thyme
  • salt and pepper to taste freshly ground black pepper
  • 2 tablespoons unsalted butter
  • 2 cups cooked rice or small pasta optional for serving
  • 2 tablespoons chopped fresh parsley for garnish
  • Lemon wedges optional

Method
 

Preparation
  1. Warm 1 tablespoon olive oil in the Dutch oven over medium-high heat.
  2. 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.
Cooking the Vegetables
  1. Add remaining 1 tablespoon olive oil and 2 tablespoons butter to the pot.
  2. Add onion, bell pepper, and celery. Sauté 6-8 minutes until softened.
  3. Stir in garlic and cook for 30 seconds until fragrant.
Building the Base
  1. Sprinkle the flour over the vegetables and stir to coat – cook 2 minutes to remove the raw flour taste.
  2. Add remaining Cajun seasoning, smoked paprika, cayenne, and thyme. Stir well.
Simmering the Soup
  1. Gradually pour in the chicken broth while stirring to avoid lumps.
  2. Add the bay leaf and return seared chicken to the pot.
  3. Bring to a gentle simmer, cover, and cook for 18-20 minutes until chicken is cooked through and flavors meld.
Finishing Touch
  1. Remove chicken to a cutting board and shred with two forks. Return shredded chicken to the pot.
  2. 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.
Serving
  1. If too thick, add up to 1 cup extra chicken broth. If serving over rice, fold cooked rice into bowls then ladle soup.
  2. Sprinkle chopped parsley and serve with lemon wedges for brightness.

Notes

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. For a dairy-free option, substitute coconut cream and unsweetened almond milk – reduce coconut flavor with extra citrus and herbs. Refrigerate in airtight containers up to 3 days. Freeze in portions up to 3 months – thaw overnight in the fridge and reheat gently.