Creamy Cajun Chicken Soup
A rich and flavorful soup featuring tender chicken, colorful vegetables, and a creamy Cajun-spiced broth.
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 (optional)
HOMECOOKIN Slow Cooker, Extra Large 10 Quart Digital Programmable Slow Cookers with Timer
Ninja Air Fryer with Air Crisp | 5 QT Capacity fits up to 4lbs of Fries | 4-in-1 Pro
Instant Pot 6QT VORTEX Plus Air Fryer, 6-in-1
Cuisinart Stand Mixer, 12 Speed, 5.5 Quart Stainless Steel Bowl, Chef’s Whisk, Mixing Paddle, Dough Hook, Splash Guard w/ Pour Spout, White Linen, SM-50NAS, Manual
Instructions
- Heat olive oil in a large pot over medium-high heat. Add chicken pieces, season with salt and pepper, and sauté until browned, about 4-5 minutes. Remove chicken and set aside.
- Add onion, red bell pepper, yellow bell pepper, and celery to the pot. Sauté for 5-7 minutes until softened.
- Add minced garlic, Cajun seasoning, and cayenne pepper. Stir for about 1 minute until fragrant.
- Pour in chicken broth and return the browned chicken to the pot. Bring to a boil, then reduce heat and let it simmer for 15 minutes.
- Stir in heavy cream and sweet corn. Allow to simmer for another 5 minutes.
- If desired, add cornstarch slurry to thicken the soup. Stir until thickened.
- Add cooked rice and heat through for 5 minutes. Adjust seasoning with salt and pepper as needed.
- Serve hot, garnished with green onions and parsley.
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Notes
Store leftovers in an airtight container in the refrigerator for up to 3-4 days.