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Creamy Parmesan Cajun Chicken Pasta Soup

Creamy Parmesan Cajun Chicken Pasta Soup for Cozy Nights

A comforting bowl of Creamy Parmesan Cajun Chicken Pasta Soup warms the soul with its creamy broth and Cajun spices.
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Prep Time 15 minutes
Cook Time 15 minutes
Total Time 30 minutes
Servings: 4 bowls
Course: Dinner
Cuisine: Cajun
Calories: 350
Ingredients Equipment Method Nutrition Notes

Ingredients
  

For the Soup Base
  • 2 tablespoons oil Great cooking base to sauté ingredients.
  • 1 lb chicken, boneless and skinless Main protein; thighs can add more flavor.
  • 2 teaspoons Cajun seasoning Adds spicy depth; Old Bay seasoning as an alternative.
  • 1 tablespoon butter Provides a rich flavor while sautéing.
  • 1 cup onion, diced Offers base flavor and sweetness.
  • 1 cup celery, diced Brings texture and freshness; frozen peas and carrots can substitute.
  • 1 cup bell pepper, diced Contributes sweetness and crunch.
  • 4 cloves garlic, chopped Enhances aroma and taste; fresh is best.
  • 1 teaspoon thyme, chopped Delivers an earthy flavor.
  • 6 cups chicken broth Acts as the delicious liquid base.
  • 14.5 oz diced tomatoes, optional Adds acidity and flavor.
  • 1 tablespoon Worcestershire Sauce Boosts umami notes.
For the Pasta & Cream
  • 8 oz pasta Adds heartiness; swap for gluten-free pasta if needed.
  • 1/2 cup heavy cream, optional Introduces creaminess and body.
  • 1/3 cup Parmesan cheese, grated Brings richness and flavor.
For the Finishing Touches
  • 1 tablespoon lemon juice, optional Adds brightness to balance the flavors.
  • 2 tablespoons parsley, chopped, optional Adds freshness and color.
  • 2 green onions, thinly sliced, optional Enhances garnishing and flavor.
  • cayenne Season to taste.
  • salt Season to taste.
  • pepper Season to taste.

Equipment

  • large saucepan

Method
 

Step-by-Step Instructions
  1. In a large saucepan, heat 2 tablespoons of oil over medium-high heat. Season 1 pound of boneless, skinless chicken with 2 teaspoons of Cajun seasoning. Sear the chicken until golden brown, about 2-4 minutes per side, then remove and set aside.
  2. Melt 1 tablespoon of butter in the same pan, adding 1 cup each of diced onion, celery, and bell pepper. Cook for 5-7 minutes until tender and slightly caramelized.
  3. Stir in 4 cloves of chopped garlic and 1 teaspoon of chopped thyme, along with an additional teaspoon of Cajun seasoning. Sauté for about 1 minute until fragrant.
  4. Pour in 6 cups of chicken broth and return the seared chicken to the pot. If using, add a 14.5 oz can of diced tomatoes and 1 tablespoon Worcestershire sauce. Bring to a boil, then add 8 ounces of pasta and simmer for about 7 minutes until al-dente.
  5. Once the pasta has cooked, remove the chicken from the pot to cool slightly. Shred or slice the chicken, then return it to the soup.
  6. Stir in 1/2 cup of heavy cream and 1/3 cup of grated Parmesan cheese, cooking for an additional 2-3 minutes to meld the flavors.
  7. Finish by squeezing in 1 tablespoon of lemon juice, adding fresh parsley and sliced green onions if desired. Adjust seasoning to taste.

Nutrition

Serving: 1bowlCalories: 350kcalCarbohydrates: 30gProtein: 25gFat: 15gSaturated Fat: 8gCholesterol: 70mgSodium: 800mgPotassium: 600mgFiber: 3gSugar: 4gVitamin A: 750IUVitamin C: 15mgCalcium: 150mgIron: 2mg

Notes

This soup is adaptable for gluten-free diets and can be made in a slow cooker.

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