Creamy Cajun Chicken Soup
My creamy cajun chicken soup is a great way to bring a taste of Louisiana into your home! It’s creamy, perfectly spiced, and full of pan-seared chicken, bell peppers, and onions. Living near Nashville has allowed me to fall in love with cajun cooking. There are so many good restaurants in the city, and they’ve inspired me to make a soup full of cajun flavor! I hope you love it as much as my husband and I do! This recipe includes a video tutorial so you can make it alongside me, step-by-step!
This post may contain affiliate links of items I know and love. Read our disclosure policy for more information. I NEVER use AI (artificial intelligence) to create content for Plum Branch Home. Recipes, blog posts, photos, videos, podcasts, social media content: everything is made from scratch by me, Molly LaFontaine. After developing my recipes, they’re tested 2x by my husband, Tyler, and I before publishing. What you see from Plum Branch Home is real. It’s made for a reason, tested, and loved!
This creamy cajun chicken soup has become a new favorite in our house. My husband and I love the way the cream, seared chicken, and cajun flavors mix. Oh, and the Louisiana Hot Sauce takes the flavors up a notch!
It’s simple, easy, and full of flavor. What’s not to love?!
Inspiration Behind My Creamy Cajun Chicken Soup Recipe
Living here near Nashville, Tennessee, has allowed me to try different cajun flavors, and I’ve fallen in love with them! Growing up in the Midwest, we really didn’t have any cajun dishes at our house, but I always heard so many good things about them.
So when my husband and I moved to Tennessee after college, I knew I had to try gumbo, po boys, and cajun fries. They all exceeded my expectations, and I knew I wanted to create those flavors in our kitchen at home.
That’s when I began experimenting with flavors for this soup. I wanted it to be easy, perfect for chilly weather, and full of that delicious cajun seasoning. I hope it brings a taste of Louisiana into your home like it has in ours!
What Does This Cajun Soup Taste Like?
It’s got a mild yet bold cajun seasoning flavor. Think of a warm, smoky, almost earthy flavor with hints of garlic and onion. It’s so good!
The cream mellows out the boldness just a tad. The Louisiana hot sauce adds a zest that perks up your taste buds without being spicy. The pan-seared chicken adds heartiness, and the peppers and onions bring a little depth. My description can’t do it justice; it’s just so delicious!
Why We Love This Soup and So Will You!
- Perfect Cajun Flavor: The mix of cajun seasoning and Louisiana Hot Sauce creates the best flavor.
- One-Pot Meal: You cook the chicken and the soup in the same pot. No extra pans to clean!
- Simple and Easy: The steps are really simple so it makes a quick and easy weeknight meal.
- Wholesome Supper: The ingredients are wholesome so you can nourish your body and your family!
- Slow Cooker Friendly: It’s an easy soup to throw into the slow cooker instead of cooking in a pot on the stove.
My Tips for Making Creamy Cajun Chicken Soup
- Be sure to slice the chicken breast in half horizontally. This ensure it cooks evenly when searing.
- For the best consistency, use half and half instead of milk.
- Cook the chicken in the same pot as the soup. The flavors will be so much better!
- After adding butter to the pot, be sure to scrape the bottom to loosen the drippings from cooking the chicken.
- Top your bowl of soup with scallions or chopped green onions for a fresh garnish.
My Favorite Hot Sauce for Cajun Chicken Soup
The best hot sauce for this soup is the Original Louisiana Hot Sauce. It adds the perfect flavor and enhances the cajun spice. If I had to choose a runner-up, it would be Frank’s RedHot, but it doesn’t come close to the Louisiana brand for this recipe.
Ingredients You’ll Need (with notes and substitutions)
Note: Please see the recipe card at the bottom of this blog post for measurements.
- large onion: I like to use a yellow onion
- green bell pepper: green is best but you can use any color
- avocado oil: you can also use olive oil
- boneless, skinless chicken breast: make sure you use a large one or two small
- butter: I like using grass-fed salted stick butter from Costco but you can use any
- low sodium chicken broth: I sometimes use homemade broth that doesn’t have salt in it. If you opt for a salt-free broth just add a little extra salt to taste
- sea salt: you can use any salt you desire
- ground black pepper: adds so much flavor to this soup and chicken
- garlic powder: make sure it’s salt-free
- Louisiana Original Hot Sauce: this is by far the best hot sauce for this soup but if you can’t find it, you can use any brand of your choice
- cajun seasoning: I usually get organic cajun seasoning from our Sprouts grocery store bulk area but you can use any brand you like
- half and half: you can also use milk but I recommend half and half for a creamy consistency
Helpful Kitchen Tools for this Recipe
This section contains Amazon affiliate links to items I use and love for this recipe.
How to Make Creamy Cajun Chicken Soup
Note: Please see the recipe card at the bottom of this blog post for the full written recipe.
Finely dice onion and cut up bell pepper into small, bite-sized chunks. Set aside.
In a medium sized pot, heat avocado oil over medium heat.
Slice chicken breast horizontally in half so there are 2 flat pieces. Season both pieces of chicken with a total of 1/2 tsp of salt and 1/2 tsp pepper then add to the pot.
Cook chicken on medium heat, uncovered, for 8 minutes then flip and cook an additional 8-10 minutes until full cooked. When fully cooked remove from pot and place on a plate. Set aside and let rest.Any stuck on residue/drippings in the pot will deglaze in the next steps. Leave it there.
Once chicken is removed, add butter and melt over medium heat.
Once melted, add diced onions and bell peppers. Cook for 2 minutes, stirring with a wooden spoon occasionally. (As you stir any stuck on drippings from the chicken will begin to deglaze and come off to flavor the veggies)
Add in chicken broth, 1/2 tsp salt, 1/4 tsp pepper, garlic powder, cajun seasoning, hot sauce, and half and half. Stir to combine over medium heat.
Shred cooked chicken and add into soup. Stir to combine.
Cook soup over low-medium heat, uncovered, for 10-15 minutes. Stir occasionally.
Take off heat, add any extra salt and pepper to taste and enjoy!
Video Tutorial
Slow Cooker Instructions
- Add all ingredients, even raw chicken, into slow cooker.
- Stir to combine and add lid.
- Cook on HIGH for 3-4 hours or LOW for 6-7 hours.
- Remove lid when finished cooking, shred chicken, stir to combine, and serve!
Serve this Soup in a Bread Bowl
My husband’s absolute favorite way to enjoy this soup is in one of my homemade sourdough bread bowls. They are so simple to make and elevate this soup! We highly recommend giving it a try.
Our Favorite Sides to Serve with Cajun Chicken Soup
This soup is amazing with homemade bread sides. Here are a few of my husband and I’s favorites:
- sourdough honey cornbread
- sourdough garlic knots
- sourdough Parker House rolls.
- sourdough buttermilk biscuits
- sourdough Texas toast
- sourdough steakhouse roadhouse (Texas Roadhouse-inspired)
- quick and easy sourdough garlic bread
Storage Instructions
Once the soup has cooled down completely, store it in an airtight container, preferably glass. It’ll last for 2-3 days.
My Favorite Way to Reheat Soup
There are only two ways I reheat soup. In the oven or on the stovetop. I never use a microwave; it zaps all the flavor! So, for the best flavor and texture, pour the leftover soup into a pot and warm over medium heat.
If you’d like to warm it back up in the oven, set the temperature to 350 or 375 degrees Fahrenheit and heat until warm.
Freezing and Thawing Instructions
You can easily freeze this soup, preferably in a glass freezer-safe container. It’ll last about 1-2 months in the freezer.
To thaw, you’ll simply place the container in the fridge overnight. Use within 2-3 days.
Frequently Asked Question
It’s got a mild spice level, just enough to taste without being spicy.
Sure, just cook it on the side and add it in before serving.
This soup has a mild spice, but if you still find it too spicy, you can add cajun seasoning and hot sauce to taste.
You can, but it will be less creamy.
Sure, just cook the pasta on the side and add it in before serving.
You can add extra hot sauce for more spice, different colors of bell pepper, corn, beans, potatoes, sweet potatoes, rice, pasta, or whatever else you desire.
You can, but you’ll need to add a little extra salt and pepper to your soup at the end since you won’t be cooking the chicken in the pot.
More Homemade Soup Recipes to Try
If you’re looking for more easy soups made from scratch, try a few of these:
- Savory Pumpkin Chicken Soup
- Creamy Parmesan Italian Sausage Soup
- Mexican Chicken and Rice Soup
- Creamy Chicken Gnocchi Soup Recipe (Inspired by Olive Garden)
- Game Day Chili (no beans, pasta optional)
- Creamy Vegetable Chowder
- Crockpot Chicken Enchilada Soup (with sweet potatoes)
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Recipe
Creamy Cajun Chicken Soup
Ingredients
- 1/2 of a large yellow onion
- 1 green bell pepper
- 2 tsp avocado oil (or olive oil)
- 1 large boneless, skinless chicken breast
- 2 Tbsp butter
- 2 cups low sodium chicken broth
- 1 tsp sea salt
- 3/4 tsp ground black pepper
- 3/4 tsp garlic powder
- 1 Tbsp Louisiana Original Hot Sauce
- 1 tsp cajun seasoning
- 1 cup half and half (or milk)
Instructions
- Finely dice onion and cut up bell pepper into small, bite-sized chunks. Set aside.
- In a medium sized pot, heat avocado oil over medium heat.
- Slice chicken breast horizontally in half so there are 2 flat pieces. Season both pieces of chicken with a total of 1/2 tsp of salt and 1/2 tsp pepper then add to the pot.
- Cook chicken on medium heat, uncovered, for 8 minutes then flip and cook an additional 8-10 minutes until full cooked. When fully cooked remove from pot and place on a plate. Set aside and let rest. Any stuck on residue/drippings in the pot will deglaze in the next steps. Leave it there.
- Once chicken is removed, add butter and melt over medium heat.
- Once melted, add diced onions and bell peppers. Cook for 2 minutes, stirring with a wooden spoon occasionally. (As you stir any stuck on drippings from the chicken will begin to deglaze and come off to flavor the veggies)
- Add in chicken broth, 1/2 tsp salt, 1/4 tsp pepper, garlic powder, cajun seasoning, hot sauce, and half and half. Stir to combine over medium heat.
- Shred cooked chicken and add into soup. Stir to combine.
- Cook soup over low-medium heat, uncovered, for 10-15 minutes. Stir occasionally.
- Take off heat, add any extra salt and pepper to taste and enjoy!
Video
Yum! Will have to try this soup!
It is delicious! You’ll love it!
Looks super yummy and perfect for Fall!
It really is! We’ve got it on repeat haha!
Thank you for adding the slow cooker option. I love my slow cooker when I’ll be out of the house and can come home to a house smelling amazing.
You’re so welcome! I’m the same way, especially on the weekends. I love coming home to supper cooking in the slow cooker!
Oh my goodness this looks delicious!
Thank you so much!
YUMMMM….THIS would make the perfect comfort camping meal!! 🤩
Yes, it would!! What a great idea!