Description
This rich, creamy noodle soup is full of incredible flavors and tender Cajun-blackened chicken.
Ingredients
2 tablespoons butter
1 small white onion, chopped
4 cloves garlic, minced
2 tablespoons cajun seasoning, divided
5 cups chicken stock (or 4 cups stock + 1 cup water)
1 14.5-ounce can diced tomatoes, undrained
1 cup heavy cream, room temperature
1 cup ditalini or small pasta, dry
1 pound chicken breasts or tenders
1 tablespoon neutral oil
1 cup freshly grated parmesan, room temperature
Salt and pepper, to taste
Green onions, sliced, for garnish
Instructions
1. Heat butter in large dutch oven over medium-high heat. Add onions and garlic; sauté 5 minutes. Stir in 1 tablespoon cajun seasoning.
2. Remove pot from heat and stir in broth, tomatoes, and cream. Return to heat and bring to boil, then reduce to medium.
3. Add dry pasta and cook 10 minutes, stirring to prevent sticking.
4. Season chicken with remaining cajun seasoning.
5. Heat skillet over medium; add oil. Cook chicken 3–5 minutes per side. Let cool, then chop.
6. Reduce heat under dutch oven to low. Remove from heat and stir in parmesan.
7. Return pot to heat; add chicken; simmer 2–3 minutes.
8. Taste and season. Serve warm with green onions.
Notes
Use thin chicken breasts or tenders for faster cooking.
Freshly grated parmesan melts best.
For low-carb, use palmini noodles and check tomatoes for added sugar.
- Prep Time: 15 minutes
- Cook Time: 30 minutes
- Category: Soup
- Method: Stovetop
- Cuisine: Cajun