Name: Creamy Cajun Chicken Soup
Prep time: 15 min
Cook time: 35 min
Total time: 50 min
Yield: 6 servings
Cuisine: Cajun
Ingredients: 2 tablespoons olive oil; 1 pound boneless, skinless chicken breasts, diced; 1 medium onion, chopped; 1 green bell pepper, chopped; 2 celery stalks, sliced; 3 garlic cloves, minced; 2 tablespoons Cajun seasoning; 4 cups chicken broth; 1 cup heavy cream; 1 cup frozen corn kernels; 1 can (14 oz) diced tomatoes, drained; Salt and black pepper, to taste

Honestly, This Creamy Cajun Chicken Soup Is My Go-To for Rainy Evenings

Hey there. Have you ever had one of those days where you just need something warm, filling, and—let’s be real—a little bit bold? Well, that’s me on like, every blustery Tuesday. Actually, the first time I made this Creamy Cajun Chicken Soup, I accidentally set off the smoke alarm (don’t ask me how; there’s no actual frying smoke involved) and my kids still bring it up whenever soup is mentioned. It’s become a bit of a running joke in our fam, but honestly? This soup is now the most-requested dinner when someone needs “something hearty with a kick.” P.S. If you ever find a rogue carrot under your fridge after chopping everything, you’re not alone; kitchen chaos is my middle name.

Why I Think You’ll Love This (and My Family Does, Too)

I make this when the weather takes a nosedive or when I’ve just had it up to my eyeballs with boring salads (no shade to salads, but, come on). My family practically lines up at the stove. Husband’s all about the spice; my eldest sneaks in extra bread for dipping, and the younger ones basically just slurp the creamy broth—barely touching the chicken, go figure. If you hate chopping bell peppers (I used to dread it, honestly), this recipe might test your patience, but it’s worth it. Oh, and sometimes I’ll forget to buy the right hot sauce, but a dash of sriracha does the trick in a pinch. Not traditional, but hey, it works.

What You Need (and What You Can Get Away With)

2 cups cooked chicken (shredded or chunked; rotisserie absolutely counts. Heck, I’ve used leftover grilled chicken once. No complaints)
1 tablespoon olive oil (or go rogue and use butter; my gran swore by Kerrygold, but any basic olive oil is fine, honestly)
1 onion, chopped (red or yellow—whatever’s lingering in your produce drawer)
1 green bell pepper, diced (red, yellow, or even orange if you’re feeling wild; I’m not here to judge color choices)
2 celery stalks, sliced pretty thin if you can be bothered
3 cloves garlic, minced (okay, garlic powder works if you forgot to buy cloves)
1 can (400ml/14oz) diced tomatoes (or fresh tomatoes, but I’m not that ambitious midweek)
4 cups chicken broth (cube or homemade—but bouillon is honestly grand if that’s all you got)
1 cup heavy cream (half-and-half in a pinch, or try coconut cream for a dairy-free vibe; it’s actually lovely)
1 1/2 teaspoons Cajun seasoning (homemade or store-bought. I’ve done both; sometimes doubled the dose, too)
1 teaspoon smoked paprika (optional, but I love it)
1/2 teaspoon salt (taste and adjust—sometimes I need more depending on the broth)
1/2 teaspoon black pepper (or cayenne for more fire)
Handful of cooked rice or small pasta (optional, but bulks it up on hungry nights)
Chopped parsley or green onion for garnishing (only if I remember!)

Let’s Cook! (And Don’t Panic If You Miss a Step)

Heat the olive oil (or butter, if you’re rolling with Grandma’s method) in a big ol’ pot over medium heat. Toss in the onion, bell pepper, and celery. Cook until soft—takes maybe 6-8 minutes. This is where I usually wander off and get distracted, so don’t worry if it browns a bit.
Stir in the garlic and let it cook for about a minute. If you’re using garlic powder, just sprinkle it in. No sweat.
Now, add your diced tomatoes, Cajun seasoning, paprika, salt, and pepper. Give everything a stir. It’ll probably look a bit of a hot mess right now (it always does at this stage, trust me), but hang tight.
Pour in your chicken broth. Bring it up to a gentle simmer. This is when I usually sneak a taste—watch out, it’s hot! Let it cook for 10-15 minutes so the flavors can mingle like old friends.
Add the chicken and cream. Stir everything together. If you’re going with rice or pasta, toss that in now too. Just a handful goes a long way. Simmer for another 5-10 minutes so it gets thick and cozy.
Check for salt. On second thought, maybe add a tad more if your broth was unsalted. If it’s looking too thick for your taste, splash in a bit more broth or water. No rules here.
Ladle into bowls, sprinkle with parsley or green onions. Take a deep breath and enjoy—you made dinner and maybe even avoided the smoke alarm this time!

Little Discoveries and Notes

The soup thickens if you let it sit. I think it tastes even better the next day (assuming it lasts—rare at my place!)
Once, I added extra cream because I spilled half my chicken stock, and, you know what, it wasn’t half bad—just thicker.
If the soup looks curdled, you probably boiled it too hard, but don’t stress—just stir and keep going; it still tastes great.

Variations I’ve Tried (Some Better Than Others)

I once swapped chicken for shrimp—really tasty, but needs less cooking time. Learned the hard way. Don’t overcook them!
Tried tossing in sweet corn once—nice touch, especially for kids.
A mate suggested using smoked sausage instead of chicken… honestly, too greasy for my taste, but maybe you’ll like it?
Soy milk as a cream substitute? Wouldn’t recommend, it never gets creamy enough.

Equipment (But Don’t Sweat the Small Stuff)

Big soup pot or Dutch oven (if you don’t have one, anything deep enough works—once used a rice cooker when my main pot was MIA. Weird, but doable!)
Cutting board + sharp knife (or, honestly, kitchen scissors are underestimated. Try them!)
Ladle, but a mug with a handle works in a pinch. Dangerously fun.

How I Store This Soup (If It Ever Survives Dinner)

Just pop leftovers (ha! as if) in an airtight container. Fridge is fine for 2-3 days. Freezer? Absolutely—I’ve thawed and reheated on the hob, and it’s totally decent. Though honestly, in my house it never lasts more than a day!

Here’s How We Serve Ours (With Some Personal Flair)

Always with crusty bread—it’s an unwritten rule here. Sometimes with a sprinkle of shredded cheddar on top if I’m feeling fancy.
My youngest will flat-out refuse it without a squeeze of lemon. No idea why, but it’s non-negotiable for him.
One time I tried serving it with cornbread muffins (I used this recipe from Sally’s Baking Addiction) and, wow, that combo really brings out the Southern comfort vibes.

Troubleshooting / Pro Tips (AKA What I Messed Up)

Don’t try to rush the simmering or you’ll get bland soup; I know, I’ve tried and regretted it. The flavors really need time to hang out.
Heavy cream curdles if the heat’s too high after adding. Let it cool down a bit first. Learned this after a very odd-looking batch, trust me.
Too salty? Toss in a raw peeled potato for ten minutes. Maybe an old wives’ tale but seems to help.

Chit-chatty FAQ (Real Questions, Real Answers—Sorta)

Can I use cooked turkey instead of chicken?: Yup, especially after Thanksgiving. Actually, I think turkey holds up even better because it’s a bit denser. Just be sure it’s not too dry to start with!
Can I make it in a slow cooker?: Probably! I’ve chucked it all in and left it all day. Just wait till the end to add the cream and rice or it gets gummy.
Is it super spicy?: It’s got a little kick but not over the top. You can adjust the Cajun seasoning. Or add extra if you’re feeling brave (or reckless).
What’s the best way to reheat?: Low and slow on the stove, but microwave is all right for leftovers. Add a splash of broth or water if it’s thicker next day.
I’m dairy-free—any substitutions?: Coconut cream works brilliantly, as I said up above. One time, I tried almond milk and—well, not a fan.
Where do you get your Cajun seasoning?: I like making my own using this simple mix. Otherwise, Tony Chachere’s is the shop-bought one I trust. But, honestly, whatever’s on sale works.

So there you go—my Creamy Cajun Chicken Soup, warts and all. If you find a way to make it even better or have a kitchen disaster story, I’m all ears. (Or eyeballs, since this is online…) Happy cooking, and if you want a fun kitchen read, I always check Serious Eats’ chicken soup guides for more inspiration. Let me know how your soup saga turns out!

Creamy Cajun Chicken Soup: Cozy Up Southern-Style Tonight