Creamy Cajun Chicken Pasta Soup
This creamy Cajun chicken pasta soup is a comforting and flavorful dish that combines tender chicken, pasta, and vegetables in a deliciously spiced cream broth. Perfect for a hearty dinner, this recipe serves four and brings a taste of the South to your table.
Equipment
- 1 large pot
- 1 cutting board
- 1 wooden spoon
- 1 measuring cups and spoons
- 1 ladle
Ingredients
- 1 tablespoon olive oil
- 1 pound boneless, skinless chicken breasts About 4 pieces.
- 1 medium onion, diced
- 3 cloves garlic, minced
- 1 bell pepper diced Red or green.
- 2 stalks celery, diced
- 1 tablespoon Cajun seasoning
- 1 teaspoon salt
- ½ teaspoon black pepper
- 4 cups chicken broth
- 1 cup heavy cream
- 1 cup uncooked pasta Such as penne or rotini.
- 1 cup frozen corn
- 1 cup diced tomatoes Canned or fresh.
- ¼ cup fresh parsley, chopped For garnish.
Instructions
- Heat the olive oil in a large pot over medium heat. Add the diced onion, garlic, bell pepper, and celery. Sauté for about 5 minutes until the vegetables are softened.
- Season the vegetables with Cajun seasoning, salt, and black pepper. Stir to combine, cooking for an additional 2 minutes to release the flavors.
- Add the chicken breasts to the pot and pour in the chicken broth. Bring to a boil, then reduce heat to a simmer. Cook for 15-20 minutes until the chicken is cooked through.
- Remove the chicken from the pot and shred it using two forks. Return the shredded chicken to the pot.
- Stir in the heavy cream, uncooked pasta, frozen corn, and diced tomatoes. Bring the soup back to a simmer and cook for another 10-12 minutes, or until the pasta is tender.
- Taste the soup and adjust seasoning if necessary.
- Ladle the soup into bowls and garnish with fresh parsley before serving.
- For extra spice, consider adding diced jalapeños or extra Cajun seasoning to taste.
Notes
For a bit of extra spice, consider adding diced jalapeños or extra Cajun seasoning to taste.
You can substitute the chicken with cooked and shredded rotisserie chicken for a quicker option.
Leftover soup can be stored in the refrigerator for up to 3 days or frozen for up to 3 months.