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Cajun Chicken Soup

Cajun Chicken Soup Recipe

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Prep Time 15 minutes
Cook Time 25 minutes
Total Time 40 minutes
Servings: 4 servings
Calories: 483
Ingredients Method Notes

Ingredients
  

  • 1 tbsp olive oil
  • 8 oz andouille sausage, sliced into half-moons
  • 1 lb boneless, skinless chicken thighs, cut into bite-sized pieces
  • 1 tsp kosher salt, divided
  • ½ tsp freshly ground black pepper, divided
  • 1 medium yellow onion, diced
  • 2 celery stalks, diced
  • 1 green bell pepper, diced
  • 3 garlic cloves, minced
  • 2 tbsp Cajun seasoning
  • 2 tbsp all-purpose flour
  • 4 cups low-sodium chicken broth
  • ½ cup heavy cream
  • 2 cups diced red potatoes (about 2 medium, ½-inch cubes)
  • Chopped fresh parsley and sliced green onions, for serving

Method
 

  1. Heat the olive oil in a large Dutch oven over medium-high heat. Add the sliced andouille and cook until browned, about 4 minutes. Remove with a slotted spoon to a plate.
  2. Season the chicken with ½ tsp salt and ¼ tsp pepper. Add to the pot and sear until browned on both sides, about 5 minutes. Remove to the plate with the sausage.
  3. Add the onion, celery, and bell pepper to the pot. Cook until softened, about 5 minutes. Stir in the garlic and cook 1 minute longer.
  4. Stir in the Cajun seasoning and flour, and cook for 1 minute. Slowly pour in the chicken broth while scraping up any browned bits. Add the heavy cream, potatoes, remaining ½ tsp salt, and remaining ¼ tsp pepper. Bring to a boil.
  5. Reduce the heat to medium-low. Return the sausage and chicken to the pot, along with any juices. Simmer until the potatoes are fork-tender, 12 to 15 minutes. Taste and adjust the seasoning. Ladle into bowls and top with parsley and green onions.

Notes

The soup thickens as it sits, so add a splash of broth when reheating. For more heat, add ¼ teaspoon cayenne pepper along with the Cajun seasoning. Leftovers keep in the fridge for up to 4 days.