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How to Make Creamy Cajun Chicken Soup – Maebells

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  • Author: James Carter
  • Total Time: 1 hour 5 minutes
  • Yield: 6 servings 1x

Description

A comforting and flavorful Creamy Cajun Chicken Soup recipe inspired by Maebells. Easy to make with tender chicken, vegetables, and a rich, creamy broth seasoned with Cajun spices. Perfect for weeknight dinners or cozy lunches. Serve with rice or crusty bread.

Ingredients

Scale
  • 2 tablespoons olive oil
  • 1 pound boneless, skinless chicken breasts or thighs, cut into bite-sized pieces
  • 1 large yellow onion, chopped
  • 2 bell peppers (any color), chopped
  • 3 celery ribs, chopped
  • 3 cloves garlic, minced
  • 1 teaspoon smoked paprika
  • 1 teaspoon dried oregano
  • 1 teaspoon dried thyme
  • 1/2 teaspoon cayenne pepper (or more, to taste)
  • 1/4 teaspoon black pepper
  • 1/4 teaspoon white pepper (optional)
  • Salt to taste
  • 4 cups low-sodium chicken broth
  • 1 (14.5 ounce) can diced tomatoes, undrained
  • 1 cup half-and-half or heavy cream
  • 1/4 cup all-purpose flour
  • 1/2 cup shredded cheddar cheese (optional)
  • 1/4 cup chopped fresh parsley, for garnish
  • Cooked rice or crusty bread, for serving

Instructions

  1. 1. Heat olive oil in a large pot or Dutch oven over medium-high heat. Add chicken and cook until browned; remove and set aside.
  2. 2. Add onion, bell peppers, and celery to the pot; cook until softened, about 8-10 minutes.
  3. 3. Stir in garlic, smoked paprika, oregano, thyme, cayenne pepper, black pepper, and white pepper. Cook for 1 minute until fragrant.
  4. 4. Sprinkle flour over vegetables and stir to coat; cook for 1-2 minutes.
  5. 5. Gradually whisk in chicken broth, scraping up browned bits. Bring to a simmer, stirring.
  6. 6. Add diced tomatoes (undrained) and cooked chicken.
  7. 7. Reduce heat to low, cover, and simmer for 20-30 minutes (or longer for deeper flavor).
  8. 8. Stir in half-and-half or heavy cream and shredded cheese (if using) until melted.
  9. 9. Taste and adjust seasoning with salt and cayenne.
  10. 10. Serve hot, garnished with fresh parsley.

Notes

Allow soup to cool completely before storing in an airtight container in the refrigerator for up to 3-4 days. For longer storage, freeze in portion-sized containers for up to 2-3 months. Reheat gently on the stovetop or in the microwave, thinning with broth or dairy if needed. Avoid vigorous boiling.

  • Prep Time: 20 minutes
  • Cook Time: 45 minutes
  • Category: Soup
  • Method: Stovetop
  • Cuisine: American

Nutrition

  • Serving Size: 1 serving
  • Calories: Approximately 450-550 (will vary based on cream choice and additions)
  • Sugar: Approximately 5-8g
  • Sodium: Will vary based on broth and added salt
  • Fat: Approximately 20-30g
  • Carbohydrates: Approximately 25-35g
  • Fiber: Approximately 3-5g
  • Protein: Approximately 30-35g

From my kitchen to yours. Wishing you a delicious moment :-)

Find it online: https://www.flavorsbybetty.com/how-to-make-creamy-cajun-chicken-soup-maebells-recipe/