Creamy Cajun Chicken Soup
A hearty and flavorful soup featuring tender chicken, colorful vegetables, and a creamy Cajun-spiced broth that warms the soul.
Equipment
- Large Pot
Ingredients
- 1 lb Boneless, Skinless Chicken Breasts cut into bite-sized pieces
- 2 tablespoons Olive Oil
- 1 medium Onion diced
- 1 red Bell Pepper diced
- 1 yellow Bell Pepper diced
- 2 stalks Celery diced
- 3 cloves Garlic minced
- 2 teaspoons Cajun Seasoning
- 0.25 teaspoon Cayenne Pepper optional, for extra heat
- 4 cups Chicken Broth
- 1 cup Heavy Cream
- 1 cup Sweet Corn (fresh, frozen, or canned)
- 1 tablespoon Cornstarch mixed with 2 tablespoons water
- 2 cups Cooked Rice
- 2 green onions sliced for garnish
- Fresh Parsley chopped for garnish
Instructions
- Heat olive oil in a large pot over medium-high heat.
- Season chicken with salt and black pepper. Add to the pot and sauté until browned, about 4-5 minutes. Remove chicken and set aside.
- In the same pot, add onion, red and yellow bell peppers, and celery. Sauté for 5-7 minutes until softened.
- Add minced garlic, Cajun seasoning, and cayenne pepper (if using). Cook for 1 minute.
- Pour in chicken broth and return the chicken to the pot. Bring to a boil, then reduce heat and simmer for 15 minutes.
- Add heavy cream and sweet corn. Simmer for another 5 minutes.
- If desired, stir in the cornstarch slurry to thicken the soup.
- Fold in cooked rice and heat through. Adjust seasoning with salt and pepper as needed.
- Garnish with sliced green onions and chopped parsley before serving.
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Notes
Store leftovers in an airtight container in the refrigerator for up to 3-4 days.