Cajun Creamy Chicken Soup
Cajun Creamy Chicken Soup
Ingredients
For the Soup
- 1 tablespoon cooking oil
- 1 1/2 pounds boneless, skinless chicken thighs, diced
- 2 teaspoons Cajun spice blend, plus more to taste
- 10 ounces beef sausage, sliced
- 1 onion, diced
- 1 stalk celery, diced
- 2 cloves garlic, minced
- 1 green bell pepper, diced
- 4 tablespoons unsalted butter
- 1/4 cup all-purpose flour
- 4 cups chicken broth
- 2 cups half-and-half
- 1 packet Knorr Vegetable Mix
- 1/2 teaspoon smoked paprika, optional
- 1/2 teaspoon black pepper
- 2 cups red potatoes, diced, microwaved for 10 minutes
- 1/2 teaspoon salt, to taste
For Serving (Optional)
- 1 teaspoon hot sauce, as needed
- 4 slices toasted bread
Instructions
- 1
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.
⏱️ 7 min
- 2
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.
⏱️ 8 min
- 3
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.
⏱️ 10 min
- 4
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.
⏱️ 5 min
- 5
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.
⏱️ 3 min
- 6
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.
⏱️ 3 min
- 7
Return the cooked chicken and sausage to the pot. Add the pre-microwaved diced red potatoes. Stir everything together gently.
⏱️ 2 min
- 8
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.
⏱️ 7 min
- 9
Ladle the hot Cajun Creamy Chicken Soup into bowls. Serve immediately, optionally with a few dashes of hot sauce and toasted bread for dipping.
⏱️ 2 min
Kitchen Tools
Nutrition Facts (per serving)
Cajun Creamy Chicken Soup
Ingredients
For the Soup
- 1 tablespoon cooking oil
- 1 1/2 pounds boneless, skinless chicken thighs, diced
- 2 teaspoons Cajun spice blend, plus more to taste
- 10 ounces beef sausage, sliced
- 1 onion, diced
- 1 stalk celery, diced
- 2 cloves garlic, minced
- 1 green bell pepper, diced
- 4 tablespoons unsalted butter
- 1/4 cup all-purpose flour
- 4 cups chicken broth
- 2 cups half-and-half
- 1 packet Knorr Vegetable Mix
- 1/2 teaspoon smoked paprika, optional
- 1/2 teaspoon black pepper
- 2 cups red potatoes, diced, microwaved for 10 minutes
- 1/2 teaspoon salt, to taste
For Serving (Optional)
- 1 teaspoon hot sauce, as needed
- 4 slices toasted bread
Instructions
- 1
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.
⏱️ 7 min - 2
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.
⏱️ 8 min - 3
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.
⏱️ 10 min - 4
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.
⏱️ 5 min - 5
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.
⏱️ 3 min - 6
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.
⏱️ 3 min - 7
Return the cooked chicken and sausage to the pot. Add the pre-microwaved diced red potatoes. Stir everything together gently.
⏱️ 2 min - 8
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.
⏱️ 7 min - 9
Ladle the hot Cajun Creamy Chicken Soup into bowls. Serve immediately, optionally with a few dashes of hot sauce and toasted bread for dipping.
⏱️ 2 min