Cajun Creamy Chicken Soup
The Perfect Late Winter Soup Meal
Cajun Creamy Chicken Soup starts with well-seasoned chicken thighs rubbed in chili powder, paprika, cayenne, garlic, and onion powder before they are seared until golden then slowly simmered with onions, carrots, celery seed, and rich vegetable bouillon. It’s all finished with cream cheese for that velvety texture plus tender potatoes, pearl onions, fresh spinach, and a sprinkle of red pepper flakes to create the kind of cozy soup that is exactly what this time of year calls for.
I’ll be honest, Cajun cuisine has never fully been my lane mostly because I am not a huge fan of seafood, especially shrimp or anything with claws. There is just something about it that has never really been my thing, therefore I do not have a ton of traditional Cajun recipes in my rotation.
That said, I absolutely love the bold, smoky, spicy seasonings that come with Cajun cooking. I had some chicken thighs in the fridge and thought why not take all those flavors I love and turn them into a creamy, cozy soup except without the seafood like you would find in a gumbo.
I truly just built it as I went, layering spices and letting it simmer, and I cannot get over how good it turned out.
Canned Potatoes’ Number One Fan
I love using canned potatoes and I will never understand the backlash they get on Facebook. Canned potatoes are perfect for soups and stews because they hold their shape, they do not fall apart, and they keep a nice bite even after simmering.
I think they absorb flavor beautifully and they add a hearty texture without turning mushy. They are also a pantry staple in food banks and in rural areas where fresh produce is not always accessible.
I appreciate how practical and dependable they are. They are especially delicious in my Beef Stew Recipe, which I will link, because they stay tender without breaking down into the broth.
People are always shocked when I tell them there are canned potatoes in a dish but they have been sitting in the canned vegetable aisle for over a century, yet somehow people just skip right past them. They are not new, they are not weird, and they are incredibly useful.
I also love using canned sliced potatoes for my Pork Chop Potatoes, which I will link as well. They create the perfect texture every single time.
Thighs Or Breasts
I used chicken thighs in this recipe because I love how chicken thighs get tender and add flavor to soups. Thighs are also usually more affordable than chicken breasts and they also shred and fall apart beautifully in the soup, which gives it that hearty, cozy texture.
You can absolutely use chicken breast in this recipe if that is what you have on hand or prefer, I just personally love using chicken thighs because they bring more flavor to the broth and stay tender after simmering.
Add Sausage Or Shrimp
If you would like to add smoked sausage to this soup, you absolutely can, just make sure it is already fully cooked and slice it before adding. Stir it in at the very end when you add the potatoes, pearl onions, and greens so it simply warms through.
If you add cooked sausage at the beginning, it will simmer too long and lose a lot of its flavor into the broth. Adding it at the end keeps those bold, smoky bites of sausage intact throughout the soup.
You can also add shrimp if that is your thing! I would add the shrimp cooked at the very end of cook time but you can also serve the shrimp on top when you ladle out this Cajun Creamy Chicken Soup.
Serving Ideas
Another great way to serve this soup is with a side of cooked rice. I like to keep the rice separate and let everyone add a big scoop to their own bowl when serving if they want to make it even heartier.
I do not stir the rice directly into the soup because it will absorb too much of that delicious broth and thicken everything up more than I prefer.
I’m serving this with some thick slices of toasty bread and broiling Monterey Jack cheese right on top until it’s melted and bubbly. That creamy, slightly smoky cheese with the crisp edges of the bread is perfect for dunking into the rich, spicy broth and it turns a cozy bowl of soup into a full, comforting meal.
Pay Attention Salt Police
There is a fair amount of sodium in this recipe between the bouillon, seasoned chicken, canned potatoes, and cream cheese. I have adjusted the measurements to fit my personal taste so it is flavorful without being overly salty, but everyone’s preference is different.
If you are watching your sodium intake, you can absolutely scale back the bouillon, garlic salt, celery salt, or any of the seasonings to suit your needs. The same goes for the heat level as you can adjust the cayenne and red pepper flakes up or down to make it exactly how you like it.
Cajun Creamy Chicken Soup Recipe
This is a rich, cozy, spicy-creamy soup that tastes like you worked all day on it. The chicken gets deeply seasoned and seared first, then slowly simmers into the most flavorful broth before being finished with cream cheese, potatoes, pearl onions, and greens. It is hearty, bold, and perfect for cold nights.
Ingredients
- 2 pounds boneless skinless chicken thighs
- 2 tablespoons olive oil
- 2 teaspoons chili powder
- 1 teaspoon paprika, or to taste
- 1 teaspoon cayenne pepper, or to taste
- 1 teaspoon black pepper
- 2 teaspoons onion powder
- 2 teaspoons garlic powder
- 1 teaspoon garlic salt
- 1/2 teaspoon celery salt
- 2 teaspoons celery seed
- 1/2 teaspoon poultry seasoning
- 18 ounce package cream cheese, softened
- 1 medium yellow onion, diced
- 4 carrots, diced
- 1 bag frozen pearl onions
- 2 cans whole potatoes, drained
- 3 tablespoons butter
- 1 heaping tablespoon vegetable bouillon, such as Better Than Bouillon
- 10 cups water
- 4 to 5 handfuls fresh spinach or greens of choice
- 2 teaspoons dried red pepper flakes, or to taste
- Dried parsley, to taste
Instructions
- Spread the chicken thighs out on a sheet pan and pat them dry. Rub them with the olive oil and season them with the chili powder, paprika, cayenne, black pepper, onion powder, garlic powder, garlic salt, celery salt, celery seed, and poultry seasoning. Let them sit at room temperature for about 30 minutes.
- Dice the onion and carrots. In a large soup pot or deep sided skillet, melt the butter over medium heat. Add the onion and carrots and sauté until tender and starting to turn golden brown. You can lightly season the vegetables with a small pinch of celery seed and celery salt, using it sparingly since the chicken and bouillon already contain salt.
- Push the vegetables to the side of the pot or temporarily remove them. Increase the heat slightly and add the chicken thighs. Sear on both sides for about 7 to 8 minutes per side until a deep golden crust forms.
- Add the 10 cups of water and the vegetable bouillon. Bring to a boil, then reduce the heat, cover, and simmer on low for 90 minutes, stirring occasionally.
- If using a slow cooker, transfer everything after searing to the crockpot and cook on low for 6 to 8 hours.
- After simmering, cube the softened cream cheese. Ladle a few scoops of the hot broth into a bowl with the cream cheese and whisk until completely smooth. Pour this mixture back into the soup and whisk until fully combined and creamy.
- Add the drained potatoes, frozen pearl onions, and spinach or greens. Bring back to a gentle simmer on low and cook for another 15 to 20 minutes until heated through.
- If using the slow cooker method, after whisking in the cream cheese and adding the potatoes, pearl onions, and greens, cover and cook on low for another hour.
- Stir in the dried red pepper flakes at the end along with as much dried parsley as you like. Taste and adjust seasoning if needed.
- Serve hot with crusty bread and prepare for everyone to ask for the recipe.