My Cajun chicken noodle soup puts a deep, richly satisfying spin on the classic comfort food recipe, y'all. Trinity veggies and garlic brown down in the pot, creating a base for the soup that stuns with unexpectedly mesmerizing, earthy flavors. Then, the broth is added to come up to a boil to cook the fresh carrots, seasoned chicken pieces, and pasta into luscious, fall-apart tender deliciousness that's hearty enough for a complete bowl-in-one. Yep and yay...
Just the Right Cajun Touches Make This One Stand Out Among All the Rest, Y'all...
Cajun chicken noodle soup goes a step further than the usual recipe by browning down chopped onion, bell pepper, celery, and garlic in the pot before adding the other traditional ingredients. This process only extends the total prep time by just about 15 minutes. However, it brings a deep, distinctive depth of flavor to the soup that's unparalleled by other preparations.
Truthfully, this Cajun soup 'wows' with bold flavors, y'all, while still simultaneously giving you the signature chicken noodle tastes that you crave. Indeed.
- I highly recommend using boneless skinless chicken thighs for this recipe. They're naturally tender, so they take just a few minutes to cook in the soup alongside the other ingredients.
- Cajun trinity veggies are a must for creating the base of the recipe. So, they can't be left out at all. You can, however, sub any color bell pepper in place of the green bell pepper. While the other peppers are a little sweeter, they shouldn't change the taste of the soup enough for anyone to notice.
- The garlic works with the other veggies to add the distinctive south Louisiana flavor to this recipe. I wouldn't say that it's optional, though, as the absence of garlic will definitely change the taste of the soup a bit.
- If you're 100 percent gluten free like I am, make sure that you use gluten free broth for the soup. I often go with Swanson chicken broth, as I trust them to be gluten free because it says so right on the package.
- I used fresh carrots in the soup. However, you can substitute frozen or canned carrots. It shouldn't make any difference in taste at all, in my opinion.
- I used Jovial gluten free fusilli pasta for this recipe. I highly recommend them, as they keep their shape perfectly in the soup, even when reheated.
How to Make Cajun Chicken Noodle Soup
To begin, sprinkle the seasonings over the chopped boneless skinless chicken thighs. Set aside.
Now, pour the chopped onion, green bell pepper, and celery into a pot, along with the butter or oil.
Cover the pot partially with a clear lid. This speeds up the browning time and lets you see what's going on in the pot very easily.
Stir occasionally until the veggies soften and brown.
Then, add the broth. Continue cooking, stirring occasionally, until the broth comes to a rolling boil.
Add the carrots, and cook for just a few minutes to let them soften.
Finally, stir the uncooked pasta and seasoned raw chicken into the soup. Continue cooking until the chicken is cooked through and the carrots and pasta are tender.
And that's it, y'all!!
This Cajun chicken noodle soup has a knockout depth of flavor that gets better and better with each bite. And, the soft, seasoned chicken pieces, carrots, and pasta complement each other perfectly.
So, you get everything that you're looking for in this soup, along with some jazzed south Louisiana flavors and textures that make this soup a notch above the rest.
Share this Cajun chicken noodle soup with those whose company always surprises you with a new, delightful memory. And see y'all on the yum side...
Cajun Chicken Noodle Soup Storage
Store the leftovers covered in the fridge for up to three days.
Make sure that a digital thermometer inserted into each piece of chicken reads at least 165 degrees Fahrenheit before removing the soup from the heat.
Here are some similar recipes that are hearty meals-in-one.
Cajun Chicken Noodle Soup
For the Seasoned Chicken
- 2 pounds boneless skinless chicken thighs, chopped into bite-sized pieces
- 2 teaspoons dried parsley flakes
- ½ teaspoon dried paprika
- salt, black pepper, and cayenne pepper to taste
For the Soup
- 3 tablespoons butter or oil
- 1 medium-sized yellow onion, chopped
- 1 green bell pepper, chopped
- 2 celery stalks, trimmed and chopped Check out this tutorial
- 2 garlic cloves, minced
- 10 cups chicken broth Swanson is gluten free
- 2 cups fresh carrots, peeled and chopped
- 8 ounces gluten free fusilli pasta
- additional salt, black pepper, and cayenne pepper to taste, optional
- Season the boneless skinless chicken thigh pieces with the parsley, paprika, salt, black pepper, and cayenne pepper to taste. Set aside.
- Brown the chopped onion, bell pepper, and celery in the oil or butter in a large pot set over medium-high heat. Cover the pot partially to speed up the browning process, if desired. Stir often.
- When the veggies are browned, add the garlic and cook for one additional minute.
- Add the chicken broth to the pot.
- Let come up to a rolling boil.
- When boiling, add the carrots to the pot, then cook for about 5 minutes, stirring occassionally, until the carrots start to soften.
- Finally, stir the raw seasoned chicken and the fusilli to the pot.
- Cook for an additional 12 to 15 minutes, or until the chicken is cooked through and the pasta is al dente.
- Remove from heat, and let sit for about 5 minutes to cool before serving.
The information shown is an estimate provided by a third-party, online computer-generated nutrition calculator, not a registered dietitian or certified nutritionist. Actual nutritional content will vary based upon brands used, measuring methods and individual portion sizes, along with other factors.See our full nutrition disclaimer here.