Cajun Chicken Noodle Soup is a hot and spicy version of a classic. This soup is filled vegetables, chicken, egg noodles, and cajun seasoning that adds flavor and warmth. Made in a single pot in 30 minutes.
Cajun chicken noodle soup will be your new favorite soup for winter. You'll love this recipe because it's ready in just 30 minutes or less. Plus, it's filled with nutritious vegetables and tons of flavor.
It's also made in a single pan, which minimizes kitchen mess and cleanup.
Chunks of juicy chicken, egg noodles, and vegetables make this soup substantial and flavorful - perfect for a cold winter day or when you're feeling under the weather.
Cajun seasoning adds warmth and depth to this otherwise simple soup recipe.
Ingredients and substitutions
For this recipe, you'll need 16 ounces of cubed chicken breasts. If desired, this can be substituted with cooked and shredded rotisserie chicken, or canned chicken.
If substituting with cooked chicken, skip the first step and continue with the remainder of the recipe, adding your cajun seasoning with your vegetables.
Egg noodles can be substituted with any dried pasta you have on hand. Check your pasta's cooking directions and adjust the recipe accordingly.
You can find cajun seasoning blends at your local grocery store. Or, try my recipe for Cajun Seasoning, it's easy and satisfying to make your own from scratch.
Are you concerned this recipe will be "too hot"? This soup has a mild to medium level of heat. It's not truly spicy, but adds a nice amount of warm flavor.
If you're looking for a truly hot chicken noodle soup, feel free to add more spices to taste. Try adding a quarter teaspoon at a time to your finished soup until it's spicy enough for you.
Make ahead and leftovers
If you'd like to make this soup ahead, I recommend omitting the pasta, then adding cooked pasta when ready to serve. Leftover soup with pasta continually soaks up liquid as it sets and will get soggy.
Pasta also does not do well in the freezer. If you'd like to make this soup ahead, prepare as directed, but do not add pasta. Remove from heat, allow to cool, then store in freezer safe bags or containers. Frozen soup will keep for 4 to 6 months, depending on how well it is stored.
When ready to enjoy, thaw your soup overnight in the refrigerator. Over medium heat, warm your soup until hot. Add cooked pasta and serve.
Cajun Chicken Noodle Soup
- 16 ounces boneless, skinless chicken breasts cubed
- 1 teaspoon cajun seasoning
- 2 tablespoons olive oil
- 1 small onion diced
- 1 red bell pepper diced
- 2 celery ribs diced
- 2 garlic cloves minced
- 3 cups chicken broth
- 3 cups water
- 6 ounces egg noodles uncooked
- Season cubed chicken with cajun seasoning.
- In a stock pot over medium heat, add olive oil. Add seasoned chicken and cook for 4-5 minutes, turning occasionally, until browned and cooked through. Remove from pan and set aside.
- Add onions, bell pepper, and celery. Cook for 5-7 minutes or until onions begin to turn translucent. Add garlic and cook for 1 more minute.
- Add chicken broth, water, and egg noodles to the pot. Bring to a boil, and cook for 6 minutes (or according to your egg noodles package directions for 'al dente').
- Add chicken back to the pot, stirring to combine. Optionally, add another ¼ teaspoon of cajun seasoning for a hotter soup. Remove from heat and serve.
- Chicken breasts can be substituted with cooked and shredded rotisserie chicken or canned chicken. To do so, skip the first step of the recipe, add your olive oil before the vegetables, then season vegetables with the cajun seasoning.
- Pasta will continue to absorb liquid as your soup sits, so this is best served the same day.
- To make ahead and freeze - omit pasta from the recipe. Allow soup to come to room temperature, then store in freezer bags or freezer safe containers. Soup will keep for 4 to 6 months in the freezer. Thaw overnight in the refrigerator, warm over medium heat, and add cooked pasta before serving.
- 6 ounces egg noodles = about 3 US cups