This Creamy Cajun Chicken Soup is a delightful mix of tender chicken, smoky spices, and a rich, velvety broth that warms you right up. It’s got just the right kick from Cajun seasoning, combined with creamy goodness that makes every spoonful comforting and satisfying.
I love making this soup on cooler days when I want something a little spicy but also smooth and soothing. The blend of peppers, garlic, and a touch of heat from the Cajun spices gives it a lively flavor without being too overwhelming. I always find myself going back for seconds because it’s such a perfect balance.
My favorite way to enjoy this soup is with a warm slice of crusty bread or over a bed of rice to soak up all the creamy sauce. It’s great for family dinners or when friends come over, and everyone seems to appreciate how cozy and flavorful it is. Plus, it’s pretty easy to whip up, which is a big win in my book!
Key Ingredients & Substitutions
Chicken Breast: This lean protein cooks quickly and stays tender. You can swap it for chicken thighs if you want a juicier texture.
Cajun Seasoning: It’s the heart of the flavor here. If you don’t have it, mix paprika, garlic powder, onion powder, cayenne, and oregano.
Heavy Cream: This adds richness and creaminess. For a lighter version, try half-and-half or coconut milk for a dairy-free option.
Vegetables (Onion, Bell Pepper, Celery, Garlic): These create the classic Cajun “holy trinity” flavor base. Frozen versions work fine in a pinch.
All-Purpose Flour: Helps thicken the soup. You can substitute with cornstarch slurry if you prefer gluten-free.
How Do You Make the Soup Thick and Creamy Without Lumps?
The secret is to add the flour to the sautéed veggies first, cooking it for a minute or two. This step removes the raw flour taste and prevents clumps later.
- After sautéing veggies and spices, sprinkle flour evenly over them.
- Stir well constantly for 1-2 minutes to form a roux base.
- Slowly pour in chicken broth while stirring to avoid lumps.
- Simmer gently to let the soup thicken before adding cream.
- When adding cream, warm it slowly and don’t boil, or it may curdle.
Equipment You’ll Need
- Large heavy-bottomed pot – I like this because it heats evenly and prevents burning while simmering.
- Wooden spoon – perfect for stirring without scratching the pot and scraping up flavorful bits.
- Measuring spoons and cups – to get your seasonings and liquids just right.
- Knife and cutting board – for chopping the chicken and vegetables.
- Can opener – to easily open the diced tomatoes.
Flavor Variations & Add-Ins
- Swap chicken for cooked shrimp or sausage for a different protein boost.
- Add chopped spinach or kale at the end for some greens — it’s quick and adds nutrients.
- Use smoked paprika instead of regular for a deeper smoky flavor.
- Stir in a splash of hot sauce or cayenne for more heat, if you like it spicy.
Creamy Cajun Chicken Soup
Ingredients You’ll Need:
- 2 tablespoons olive oil
- 1 pound boneless, skinless chicken breast, cut into bite-sized pieces
- 1 medium onion, diced
- 1 green bell pepper, diced
- 2 celery stalks, diced
- 3 cloves garlic, minced
- 1 tablespoon Cajun seasoning
- 1 teaspoon smoked paprika
- 1/4 teaspoon cayenne pepper (optional, for extra heat)
- 1 can (14.5 oz) diced tomatoes, drained slightly
- 4 cups chicken broth
- 1 cup heavy cream
- 2 tablespoons all-purpose flour
- Salt and black pepper, to taste
- Fresh parsley, chopped (for garnish)
- Croutons (for serving)
How Much Time Will You Need?
This creamy Cajun chicken soup takes about 10 minutes to prep and roughly 25 minutes to cook, so in total, expect around 35 minutes from start to finish. It’s a quick, satisfying meal perfect for any day when you want comfort food with a little kick.
Step-by-Step Instructions:
1. Cook the Chicken:
Warm the olive oil in a large pot over medium-high heat. Add the chicken pieces and cook them for 5 to 7 minutes until they’re nicely browned and cooked through. Once done, take them out and set aside for later.
2. Sauté the Vegetables:
In the same pot, add the diced onion, green bell pepper, and celery. Cook these veggies for about 5 minutes until they soften and smell delicious.
3. Add Spices and Garlic:
Stir in the minced garlic, Cajun seasoning, smoked paprika, and cayenne (if you want a bit more heat). Cook this mixture for about a minute until the flavors really pop.
4. Thicken the Soup:
Sprinkle the flour over the vegetables, stirring well to mix. Cook for 1 to 2 minutes to get rid of the raw flour taste—it helps make the soup smooth and thick.
5. Add Broth and Simmer:
Slowly pour in the chicken broth, stirring constantly so no lumps form. Bring the soup up to a boil, then turn the heat down to low. Let it simmer gently for 10 minutes to thicken slightly.
6. Add Tomatoes and Chicken:
Mix in the diced tomatoes (drained slightly) and the cooked chicken pieces you set aside earlier.
7. Finish with Cream:
Pour in the heavy cream and stir everything together. Warm the soup without letting it boil to keep it creamy and smooth.
8. Season and Serve:
Add salt and black pepper to taste. Spoon the soup into bowls, sprinkle with fresh parsley, and top with crunchy croutons if you like. This soup pairs beautifully with crusty bread for dipping.
Can I Use Frozen Chicken for This Soup?
Yes! Just be sure to fully thaw the chicken beforehand, preferably overnight in the fridge. Pat it dry before cooking to avoid extra moisture that can affect the soup’s texture.
How Can I Make This Soup Spicier or Milder?
To turn up the heat, add more cayenne pepper or a splash of hot sauce. For a milder version, reduce or omit the cayenne and use less Cajun seasoning.
Can I Make This Soup Ahead of Time?
Absolutely. Prepare the soup as directed, then cool it completely and store in an airtight container in the fridge for up to 3 days. Reheat gently on the stove to keep the cream from curdling.
What’s the Best Way to Store Leftovers?
Keep leftovers in a sealed container in the refrigerator for 3-4 days. Reheat on the stove over low heat, stirring occasionally to maintain creamy texture. Avoid boiling after adding cream.
