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Creamy Cajun Chicken Pasta Soup

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  • Author: Margaret Holloway
  • Prep Time: 15 mins
  • Cook Time: 30 mins
  • Total Time: 45 minutes
  • Yield: 6 servings
  • Category: Soups

Description

Wave after wave of smoky paprika and Cajun heat swirl through this silky chicken pasta soup, with tender chicken, crisp peppers, and a velvety cream broth that hugs every bite.

Ingredients

  • 1 pound boneless skinless chicken breasts
  • 2 tablespoons olive oil
  • 1 tablespoon butter
  • 1 medium onion diced
  • 1 cup red bell pepper diced
  • 1 cup green bell pepper diced
  • 1/2 cup celery diced
  • 3 cloves garlic minced
  • 2 tablespoons Cajun seasoning
  • 1 teaspoon smoked paprika
  • 1/2 teaspoon dried thyme
  • 1/2 teaspoon dried oregano
  • 1 bay leaf
  • 4 cups chicken broth
  • 14 ounce diced tomatoes
  • 1 cup uncooked penne pasta
  • 1 cup heavy cream
  • Salt to taste
  • Pepper to taste
  • 2 tablespoons chopped fresh parsley

Instructions

  1. Cut chicken into bite-size pieces and season with salt, pepper, and 1 tablespoon of Cajun seasoning.
  2. Heat olive oil and butter in a large pot over medium-high heat.
  3. Add seasoned chicken and cook until browned on all sides, about 5 minutes, then remove chicken and set aside.
  4. In the same pot, add onion, red bell pepper, green bell pepper, and celery; sauté until softened, about 4 minutes.
  5. Stir in garlic, remaining 1 tablespoon Cajun seasoning, smoked paprika, dried thyme, and dried oregano; cook until fragrant, about 1 minute.
  6. Add diced tomatoes, chicken broth, and bay leaf; bring mixture to a gentle simmer.
  7. Return chicken to the pot and stir in uncooked penne pasta; simmer until pasta is al dente and chicken is cooked through, about 10 minutes.
  8. Reduce heat to low and stir in heavy cream; heat through for 2 to 3 minutes without boiling.
  9. Remove bay leaf, taste and adjust seasoning with salt and pepper as needed.
  10. Ladle soup into bowls, garnish with chopped fresh parsley, and serve hot.

Notes

  • For extra richness, stir in 2 ounces of cream cheese when you add the cream.
  • Adjust the amount of Cajun seasoning to increase or reduce the heat level.
  • Leftovers keep well in the refrigerator for up to 3 days in an airtight container.
  • Reheat gently over low heat to prevent the pasta from becoming mushy.

Find it online: https://simplegout.com/creamy-cajun-chicken-pasta-soup/