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Heat the cooking oil in a large Dutch oven or soup pot over medium-high heat. Add the diced chicken thighs and cook until fully browned and cooked through, about 5-7 minutes. Season the chicken with 2 teaspoons of Cajun spice blend while it cooks. Remove the cooked chicken from the pot and set aside.

Add the sliced beef sausage to the same pot. Cook until the sausage is browned and slightly crispy, about 5-8 minutes. Remove the sausage from the pot and set aside, leaving any rendered fat in the pot.

Reduce the heat to medium-low. Add the diced onion, celery, garlic, and green bell pepper to the pot. Cook, stirring occasionally, until the vegetables are softened and translucent, about 8-10 minutes.

Add the unsalted butter to the softened vegetables and allow it to melt completely. Once melted, sprinkle in the all-purpose flour. Stir continuously for 2-3 minutes, toasting the flour mixture until it turns a nice golden brown color to create a roux.

Gradually pour in the chicken broth, whisking constantly to deglaze the pot and incorporate the roux and vegetables into a smooth base. Bring the mixture to a gentle simmer.

Stir in the half-and-half and the Knorr Vegetable Mix packet. Bring the soup back to a medium heat. Season with additional Cajun spice blend (to taste), smoked paprika (if using), and black pepper.

Return the cooked chicken and sausage to the pot. Add the pre-microwaved diced red potatoes. Stir everything together gently.

Add salt to taste, starting with 1/2 teaspoon and adjusting as needed. Let the soup simmer on medium heat for 5-7 minutes, stirring occasionally, until it thickens to a nice, creamy consistency.

Ladle the hot Cajun Creamy Chicken Soup into bowls. Serve immediately, optionally with a few dashes of hot sauce and toasted bread for dipping.


Heat the cooking oil in a large Dutch oven or soup pot over medium-high heat. Add the diced chicken thighs and cook until fully browned and cooked through, about 5-7 minutes. Season the chicken with 2 teaspoons of Cajun spice blend while it cooks. Remove the cooked chicken from the pot and set aside.

Add the sliced beef sausage to the same pot. Cook until the sausage is browned and slightly crispy, about 5-8 minutes. Remove the sausage from the pot and set aside, leaving any rendered fat in the pot.

Reduce the heat to medium-low. Add the diced onion, celery, garlic, and green bell pepper to the pot. Cook, stirring occasionally, until the vegetables are softened and translucent, about 8-10 minutes.

Add the unsalted butter to the softened vegetables and allow it to melt completely. Once melted, sprinkle in the all-purpose flour. Stir continuously for 2-3 minutes, toasting the flour mixture until it turns a nice golden brown color to create a roux.

Gradually pour in the chicken broth, whisking constantly to deglaze the pot and incorporate the roux and vegetables into a smooth base. Bring the mixture to a gentle simmer.

Stir in the half-and-half and the Knorr Vegetable Mix packet. Bring the soup back to a medium heat. Season with additional Cajun spice blend (to taste), smoked paprika (if using), and black pepper.

Return the cooked chicken and sausage to the pot. Add the pre-microwaved diced red potatoes. Stir everything together gently.

Add salt to taste, starting with 1/2 teaspoon and adjusting as needed. Let the soup simmer on medium heat for 5-7 minutes, stirring occasionally, until it thickens to a nice, creamy consistency.

Ladle the hot Cajun Creamy Chicken Soup into bowls. Serve immediately, optionally with a few dashes of hot sauce and toasted bread for dipping.
