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Creamy Parmesan Cajun Chicken Pasta Soup

Creamy Parmesan Cajun Chicken Pasta Soup for Cozy Nights

A warm, comforting bowl of Creamy Parmesan Cajun Chicken Pasta Soup perfect for chilly evenings.
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Prep Time 10 minutes
Cook Time 30 minutes
Total Time 30 minutes
Servings: 4 bowls
Course: Soups
Cuisine: Cajun
Calories: 450
Ingredients Equipment Method Nutrition Notes

Ingredients
  

For the Soup Base
  • 2 tablespoons oil canola or vegetable for neutral taste
  • 1 lb chicken breasts/thighs boneless
  • 1 tablespoon Cajun seasoning plus 1 teaspoon additional
  • 1 tablespoon butter or substitute with olive oil for dairy-free
  • 1 cup onion, diced red onions for milder flavor
  • 1 cup celery, diced or substitute with leeks
  • 1 cup bell pepper, diced any color or jalapeños
  • 4 cloves garlic, chopped or 1 teaspoon garlic powder
  • 1 teaspoon thyme, chopped oregano as substitute
  • 6 cups chicken broth or vegetable broth for vegetarian
  • 1 can diced tomatoes optional for acidity
  • 1 tablespoon Worcestershire sauce gluten-free if necessary
  • 8 oz pasta e.g., ditalini or shells, gluten-free option available
For Creaminess and Flavor
  • 1/2 cup heavy/whipping cream optional, or coconut milk for dairy-free
  • 1/3 cup Parmesan cheese, grated nutritional yeast as substitute
  • 1 tablespoon lemon juice optional, lime juice can be used
  • 2 tablespoons parsley, chopped optional, or basil/cilantro
  • 2 green onions, sliced optional
  • cayenne, salt, and pepper to taste

Equipment

  • large saucepan

Method
 

Step-by-Step Instructions
  1. Sear the Chicken: Heat 2 tablespoons of oil in a large saucepan over medium-high heat. Cook seasoned chicken for 2-4 minutes per side until golden brown, then remove from the pan.
  2. Sauté the Vegetables: In the same pan, add 1 tablespoon of butter. Sauté 1 cup each of diced onion, celery, and bell pepper for 5-7 minutes until tender.
  3. Add Aromatics and Spices: Stir in 4 chopped garlic cloves, 1 teaspoon of thyme, and 1 tablespoon of Cajun seasoning. Cook for an additional minute until fragrant.
  4. Incorporate the Broth and Pasta: Pour in 6 cups of chicken broth, reserved chicken, 1 can of diced tomatoes, 1 tablespoon of Worcestershire sauce, and 8 ounces of pasta. Bring to a boil, then simmer for about 7 minutes.
  5. Shred the Chicken: Remove the chicken from the pot and shred it before returning it to the soup.
  6. Stir in Cream and Cheese: Add 1/2 cup of heavy cream and 1/3 cup of grated Parmesan. Stir until melted and creamy. Optionally mix in lemon juice.
  7. Finish with Fresh Herbs: Fold in 2 tablespoons of chopped parsley and 2 sliced green onions. Season with cayenne, salt, and pepper to taste.

Nutrition

Serving: 1bowlCalories: 450kcalCarbohydrates: 40gProtein: 25gFat: 22gSaturated Fat: 12gPolyunsaturated Fat: 2gMonounsaturated Fat: 8gCholesterol: 80mgSodium: 900mgPotassium: 600mgFiber: 4gSugar: 4gVitamin A: 800IUVitamin C: 20mgCalcium: 200mgIron: 2mg

Notes

Store leftovers in an airtight container for up to 3 days in the fridge or up to 3 months in the freezer. Reheat gently on the stove.

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