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.
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.