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Simple Cajun Chicken Soup with Creamy Roux

This Cajun Chicken Soup blends authentic Louisiana flavors with tender chicken, creamy richness, and bold spices. It’s a comforting, nutritionally dense soup that cooks 20% faster than traditional gumbo while delivering deep, soul-warming flavor.
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Prep Time 20 minutes
Cook Time 1 hour 10 minutes
Total Time 1 hour 30 minutes
Servings: 6 servings
Course: Soup
Cuisine: Cajun
Calories: 479
Ingredients Method Notes

Ingredients
  

  • 1.5 lbs boneless skinless chicken thighs cut into 1-inch pieces
  • 1 tablespoon olive oil
  • 1 teaspoon Cajun seasoning
  • 1/2 teaspoon salt
  • 1/4 teaspoon black pepper
  • 4 tablespoons unsalted butter
  • 4 tablespoons all-purpose flour
  • 1 large yellow onion finely diced
  • 2 stalks celery finely diced
  • 1 large green bell pepper finely diced
  • 4-5 cloves garlic minced
  • 6 cups low-sodium chicken broth
  • 2 tablespoons Cajun seasoning
  • 1 teaspoon smoked paprika
  • 1/2 teaspoon dried thyme
  • 1/4 teaspoon cayenne pepper
  • 1 bay leaf
  • Salt and pepper to taste
  • 1 cup heavy cream
  • 2 tablespoons parsley chopped
  • 2 tablespoons green onions sliced

Method
 

  1. Pat chicken dry and season with Cajun seasoning, salt, and pepper. Let rest 10 minutes.
  2. Dice onion, celery, and bell pepper. Keep garlic separate.
  3. Combine Cajun seasoning, paprika, thyme, and cayenne in a small bowl.
  4. Chop parsley and green onions for garnish.
  5. Sear chicken in olive oil until golden brown; set aside.
  6. Add butter to pot, whisk in flour, and cook roux 3-5 minutes until light golden.
  7. Add onion, celery, and bell pepper; sauté 7-10 minutes.
  8. Add garlic and bloom spices for 1 minute.
  9. Slowly whisk in chicken broth until smooth.
  10. Return chicken and juices to pot, add bay leaf, and simmer 20-25 minutes.
  11. Remove bay leaf and adjust seasoning.
  12. Remove from heat and stir in heavy cream.
  13. Serve hot garnished with parsley and green onions.

Notes

Never boil after adding cream to prevent curdling. For extra richness, stir in 2 oz softened cream cheese. The soup tastes even better the next day as flavors meld.