Go Back
Homemade Cajun Chicken Noodle Soup photo

Cajun Chicken Noodle Soup

This Cajun Chicken Noodle Soup is a comforting twist on a classic! Packed with flavor, it's perfect for chilly evenings.
Print Recipe Pin Recipe
Prep Time 15 minutes
Cook Time 30 minutes
Total Time 45 minutes
Servings: 6 servings
Course: Soup
Cuisine: Cajun
Ingredients Equipment Method Notes

Ingredients
  

For the Soup:
  • 2 stalks celery chopped
  • 2 medium carrots chopped
  • 1 medium bell pepper chopped
  • 1 medium onion chopped
  • 1 Tbsp olive oil
  • 3 cups chopped cooked chicken (I used rotisserie chicken)
  • 1 can unsalted cream of chicken soup (10.5 oz)
  • 6 cups chicken broth
  • 1 cup water
  • 2 to 3 tsp Cajun seasoning
  • 1 tsp garlic powder
  • 6 oz dried fine egg noodles uncooked

Equipment

  • Large pot or Dutch oven
  • Cutting board
  • Sharp knife
  • Wooden spoon
  • Measuring cups and spoons

Method
 

Cooking Instructions:
  1. In a large pot or Dutch oven, heat the olive oil over medium heat. Add the chopped celery, carrots, bell pepper, and onion. Sauté for about 5-7 minutes, until the vegetables are softened and fragrant.
  2. Stir in the chopped cooked chicken, followed by the chicken broth and water. Mix well to combine the ingredients.
  3. Add the can of unsalted cream of chicken soup to the pot. Stir until the soup is fully incorporated into the broth. Then, sprinkle in the Cajun seasoning, garlic powder, and salt and pepper to taste. Remember, if you're using salted Cajun seasoning, you may want to skip the added salt.
  4. Increase the heat and bring the soup to a gentle boil. Once boiling, reduce the heat to low and let it simmer for about 10 minutes, allowing the flavors to meld beautifully.
  5. Add the uncooked egg noodles to the pot and cook for an additional 8-10 minutes, or until the noodles are tender. Stir occasionally to prevent sticking.
  6. Once the noodles are cooked, taste the soup and adjust the seasoning if necessary. Ladle the Cajun Chicken Noodle Soup into bowls and serve hot.

Notes

  • Allow the soup to cool to room temperature before storing it.
  • Transfer to an airtight container and refrigerate for up to 3-4 days.
  • This soup can be frozen for up to 3 months; noodles may soften upon reheating.
  • Reheat on the stovetop over medium heat, adding a splash of water or broth if it’s too thick.