Chicken noodle soup is one of my all time favourites and this cajun inspired alternative is even better than the original! This recipe starts out by searing some cajun seasoned chicken before cooking the veggies. Normally chicken noodle soup uses the classic combination of onion, celery and carrot and this recipe takes the cajun influenced onion, celery, and bell pepper combo! The soup is seasoned with more cajun seasoning, garlic, and thyme, before adding the broth, tomatoes, and pasta (noodles) and cooking until the pasta is done. Although you could skip the cream, I like the creamy version of this soup with a hit of tasty parmesan cheese and the soup is finished off with fresh parsley and green onions! Any way you make it this cajun creamy parmesan chicken noodle soup is all sorts of tasty good!
Creamy Parmesan Cajun Chicken Pasta Soup
A tasty chicken noodle (pasta) soup with a cajun seasoned creamy parmesan broth!
ingredients
- 1 tablespoon oil
- 1 pound boneless and skinless chicken breasts or thighs
- 1 teaspoon cajun seasoning
- 1 tablespoon butter
- 1 cup onion, diced
- 1 cup celery, diced
- 1 cup bell pepper, diced
- 4 cloves garlic, chopped
- 1 teaspoon thyme, chopped
- 1 tablespoon cajun seasoning
- 6 cups chicken broth
- 1 (14.5 ounce) can diced tomatoes (optional)
- 1 tablespoon worcestershire sauce (gluten-free for gluten-free)
- 8 ounces of pasta (such as ditalini or shells) (gluten-free forgluten-free)
- 1/2 cup heavy/whipping cream (optional)
- 1/3 cup parmigiano reggiano (parmesan cheese), grated
- 1 tablespoon lemon juice (optional)
- 2 tablespoons parsley, chopped (optional)
- 2 green onions, thinly sliced (optional)
- cayenne, salt and pepper to taste
directions
- Heat the oil in a large saucepan over medium-high heat, add the chicken, seasoned with the cajun seasoning, and cook until golden brown, about 2-4 minutes per side, before setting aside.
- Melt the butter in the same saucepan before adding the onion, celery and bell pepper and cooking until tender, about 5-7 minutes.
- Add the garlic, thyme, and cajun seasoning, and cook until fragrant, about a minute.
- Add the broth, chicken, diced tomatoes, worcestershire sauce, and pasta, bring to a boil, reduce the heat and simmer until the pasta is al-dente tender, about 7 minutes.
- Remove the chicken, slice or shred it, and return it to the pot.
- Turn off the heat, add the cream and parmesan, mix and let the cheese melt into the broth.
- Add the lemon juice, parsley and green onions, and season with cayenne, salt and pepper to taste before enjoying!
Option: Add 1 teaspoon old bay seasoning.
Option: Add 4 ounces cream cheese, warmed, along with the parmesan.
Option: Add 8 ounces andouille sausage, sliced or diced and browned.
Option: Add 4 slices bacon, cooked and crumbled.
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Looks like a fun and tasty recipe Kevin. I see cajun seasoning listed twice in the ingredients, but referred to only once in the directions. Looking at the pictures, are you wanting the teaspoon of seasoning on the chicken in Direction 1 as it is cooking, and the Tablespoon in Direction 3?
The 1st cajun seasoning is used to season the chicken in step 1 (recipe updated to indicate this) and the second is used in the soup in step 3. Enjoy!
Hi! When do I add sausage if using crock pot method?
Put the sausage into the slow cooker to cook with everything. Enjoy!
When does the chicken go back in???
Good catch! I have updated the recipe! The chicken goes into the soup in step 4 with the broth to simmer, before being shredded or sliced in step 5.
looks gorgeous.
Umm. When do you return the chicken to the pot?
Cant wait to try this!
With crusty home made baguette:)
Thanks for yet another great recipie.
You should start a youtube channel!
Would this be a good soup to make for a weekend getaway? Wondering if it would be good reheated for a meal for several people?
Hello Kevin,
The first moment I saw this, I knew I had to make it. So I did, So, so good (like all of your recipes that I’ve made). I do have a quick question. Can you freeze this soup?
~Dede
You can freeze this soup!
Would this bed doable in the crock pot?
You can do this in a crockpot! I have added slow-cooker/crockpot instructions below the recipe.
Tomato optional – what have y’all been liking – with or without?
Hi, so excited to make this soup!
What is the serving size? and how long does this soup last in the fridge?
Thank you!!
This recipe makes about 6 servings of 2 cups. Enjoy!
I never comment on internet recipes but had to make an exception for this one. This soup is so scrumptious I wish I had doubled the recipe. I made one small change. In lieu of the green peppers and celery I added frozen peas and carrots and sprinkled celery seed into the broth. In my 73 years I have never eaten a better chicken soup. I wish I could give this recipe 10 stars. It is that good. Thanks!
This was fantastic!! It had just the right amount of spice, and a good depth of flavor. The lemon juice was genius and added a nice tanginess to it. I had a serrano pepper I needed to use, so I chopped it up and threw that in with the veggies, but other than that I followed the recipe exactly, including the cream and parmesan.
If I want to omit the pasta, how many cups of chicken broth should I reduce to (assuming 6 cups would be too much since it won’t be absorbed by pasta)?
Remove 2 cups of broth for a pasta-less version. Enjoy!
Not one of your recipes has ever disappointed!! And that includes this one. My mom has Stage IV pancreatic cancer and her husband, who is 88 years old, is needing me to cook meals for them as much as possible. I knew I could count on any of your recipes. They both loved this so much. Thank you so much.