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Get ready to indulge in a creamy and flavorful Creamy Parmesan Cajun Chicken Pasta Soup. This recipe combines Cajun seasoning, parmesan cheese, and fresh herbs for a truly delicious meal.
A tasty chicken noodle (pasta) soup with a Cajun seasoned creamy parmesan broth! 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! Creamy Parmesan Cajun Chicken Pasta Soup for the win!
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 for gluten-free)
- 1/2 cup heavy/whipping cream optional
- 1/3 cup parmigiano Reggiano parmesan cheese, grated
- 1 tablespoon lemon juice optional
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- 2 tablespoons parsley chopped (optional)
- 2 green onions thinly sliced (optional)
- cayenne salt and pepper to taste
INSTRUCTIONS:
- 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!
- Slow Cooker:
- Optionally implement steps 1-3, place everything up to (not including) the pasta into the slow cooker and cook on LOW for 6-10 hours or HIGH for 2-4 hours, before adding the pasta and cooking on HIGH until tender, about 10 minutes, and continue with steps 5-7.
- 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.
More Recipe Suggestions:
Cajun Shrimp and Sausage Pasta
Cajun Pepper Shrimp with Creamed Corn Orzo
Creamy Parmesan Cajun Chicken Pasta Soup
A tasty chicken noodle (pasta) soup with a Cajun seasoned creamy parmesan broth!
Servings 6 Servings
Equipment
- Soup Pot / Dutch Oven (Lots of fun colors)
- Crock Pot / Slow Cooker (Model w/lid locks and meat temp probe)
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 for gluten-free)
- 1/2 cup heavy/whipping cream optional
- 1/3 cup parmigiano Reggiano parmesan cheese, grated
- 1 tablespoon lemon juice optional
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- 2 tablespoons parsley chopped (optional)
- 2 green onions thinly sliced (optional)
- cayenne salt and pepper to taste
Instructions
- 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!
- Slow Cooker:
- Optionally implement steps 1-3, place everything up to (not including) the pasta into the slow cooker and cook on LOW for 6-10 hours or HIGH for 2-4 hours, before adding the pasta and cooking on HIGH until tender, about 10 minutes, and continue with steps 5-7.
- 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.
