Cajun chicken noodle soup is a flavorful version of the classic comfort food. This soup is filled with vegetables, chicken, egg noodles, and cajun seasoning that adds flavor and warmth.
Heather's recipe summary
Flavor: Warm, savory soup filled with juicy chicken, egg noodles, and a kick of Cajun flavor.
Serves: 4 people
Similar to: Rotisserie Chicken Noodle Soup
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Ingredients and substitutions
- Chicken - Chicken breasts can be substituted with chicken thighs if desired. To save time, shred a rotisserie chicken and add at the end of cooking.
- Cajun seasoning - Feel free to use homemade cajun seasoning or your favorite store bought blend.
- Egg noodles - Can be substituted with your favorite dried pasta. Check your pasta's cooking directions and adjust the recipe accordingly.
Making cajun chicken noodle soup
- Season and brown cubed chicken in a stock pot. Remove and cover to keep warm.
- Add vegetables and cook for 4-5 minutes or until onions begin to turn translucent. Add garlic and cook another 30 seconds.
- Add broth and noodles. Simmer for 6 minutes or until noodles are al dente.
- Add cooked chicken back and stir to combine. Add additional Cajun seasoning to taste.
Tips and tricks
Use regular broth - For best flavor use regular broth, not low sodium. The salt in the broth adds significant flavor to the soup. If you must use low sodium broth, then I recommend increasing the seasoning listed in the recipe or adding a bit of salt and pepper to make up for the lost flavor.
Brown your aromatics - Browning the aromatics (onions, celery, and bell pepper) adds significant flavor to the soup. Give them a few minutes to lightly brown around the edges and allow the onions to turn translucent. It's important to add extra flavor where we can since there are so few ingredients in this recipe.
Cook noodles to al dente - Set a timer and cook your noodles to al dente according to the package cooking directions. Al dente noodles are firm but cooked through with a slight chew.
Frequently asked questions
This soup has a warm flavor with a hint of heat and spice from the cajun seasoning. It's not meant to be extra hot or "spicy". The onion, celery, bell pepper, garlic, cajun seasoning, and broth are the flavor-adding ingredients in this recipe, so I don't recommend omitting any of them. If you're using a low sodium broth (which I don't recommend for this recipe), then you'll want to add extra seasoning to the recipe to make up for the loss in flavor. A dash of hot sauce or extra cajun seasoning straight in the broth can add extra flavor as well.
No, we're cooking the noodles right in the soup base to save time and reduce kitchen cleanup.
Homemade soup base lasts about 3 to 5 days in a tightly sealed container in the refrigerator. If you're refrigerating leftover soup that includes noodles, then it will continue to absorb liquid and get soggy the longer it sits. Soup with noodles will last 1 to 2 days in the refrigerator before degrading in quality.
Cooked noodles do not freeze well. If you'd like to make this soup for freezing, then prepare as directed but omit the noodles. Remove from heat, allow to cool, then store in freezer safe bags or containers. Frozen soup will keep for 4 to 6 months in ideal conditions.
When ready to enjoy, thaw your soup overnight in the refrigerator. Over medium heat, bring your soup to a simmer, add your dry noodles and cook to al dente.
Recommended
📖 Recipe
Cajun Chicken Noodle Soup
Ingredients
- 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
- 48 ounces chicken broth
- 6 ounces egg noodles, uncooked
Instructions
- Season cubed chicken with cajun seasoning.
- In a stock pot over medium heat, add olive oil. Add seasoned chicken and cook for about 4-5 minutes, turning occasionally, until browned and cooked through. Remove from pan and cover to keep warm.
- Add onions, bell pepper, and celery. Cook for about 4-5 minutes, or until onions begin to turn translucent. Add garlic and cook for another 30 seconds.
- Add chicken broth and egg noodles to the pot. Bring to a simmer 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, stir in ¼ teaspoon or more of cajun seasoning to the soup base. Remove from heat and serve.
Equipment Recommendations
Notes
- 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.
- Serve fresh: 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 base 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.
- Pasta weight: 6 ounces egg noodles = about 3 US cups
This soup sounds and looks delicious! I love the surface texture and the beautiful reflection on the liquid. Thank you for sharing, Heather! 🙂