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Cajun Comfort
Cajun Chicken Noodle Soup
A cozy Cajun chicken noodle soup with the holy trinity, smoky seasoning, and egg noodles in a rich broth.
RECIPE AT A GLANCE
20
min
Active Time
40
min
Total Time
6
SERVINGS
Stovetop
METHOD
Why It Works
Browning the chicken and trinity first builds a deeper broth than dumping everything in at once. Cooking the noodles right in the pot lets them soak up the seasoning.
Ingredients
Protein
• 1¼ lb boneless skinless chicken breast
Seasoning
• 1 tablespoon Cajun seasoning
• ½ teaspoon kosher salt
• 1 teaspoon smoked paprika
• ½ teaspoon dried thyme
Sauce
• 2 tablespoons olive oil
• 3 cloves garlic, minced
• 8 cups low-sodium chicken broth
Vegetables
• 1 yellow onion, diced
• 2 celery stalks, diced
• 1 green bell pepper, diced
• 2 carrots, sliced
Pasta & Grains
• 2 cups wide egg noodles
Topping
• 2 tablespoons chopped fresh parsley
How to Make It
1
Season chicken with Cajun seasoning and salt.
2
Heat olive oil in a large pot over medium-high. Brown chicken 3 minutes per side, then transfer to a plate.
3
Add onion, celery, bell pepper, and carrots. Cook 5 minutes, then stir in garlic and cook 30 seconds.
4
Pour in broth, smoked paprika, and thyme. Return chicken, bring to a simmer, and cook 12 minutes.
5
Remove the chicken, shred it, and return it to the pot.
6
Add egg noodles and simmer 6 to 8 minutes until tender.
7
Stir in parsley and serve.
How to Make It
1
Season chicken with Cajun seasoning and salt.
2
Heat olive oil in a large pot over medium-high. Brown chicken 3 minutes per side, then transfer to a plate.
3
Add onion, celery, bell pepper, and carrots. Cook 5 minutes, then stir in garlic and cook 30 seconds.
4
Pour in broth, smoked paprika, and thyme. Return chicken, bring to a simmer, and cook 12 minutes.
5
Remove the chicken, shred it, and return it to the pot.
6
Add egg noodles and simmer 6 to 8 minutes until tender.
7
Stir in parsley and serve.
Ingredients
Protein
• 1¼ lb boneless skinless chicken breast
Seasoning
• 1 tablespoon Cajun seasoning
• ½ teaspoon kosher salt
• 1 teaspoon smoked paprika
• ½ teaspoon dried thyme
Sauce
• 2 tablespoons olive oil
• 3 cloves garlic, minced
• 8 cups low-sodium chicken broth
Vegetables
• 1 yellow onion, diced
• 2 celery stalks, diced
• 1 green bell pepper, diced
• 2 carrots, sliced
Pasta & Grains
• 2 cups wide egg noodles
Topping
• 2 tablespoons chopped fresh parsley
Storage & Reheat
Store:
Store up to 4 days; the noodles will absorb broth as it sits.
Reheat:
Reheat on the stovetop, adding broth to loosen.
Swaps
No chicken broth? Use the same amount of vegetable broth.
Avo's Tip
Cook the noodles separately if you're meal-prepping — they turn to mush sitting in broth for days.
COMMON QUESTIONS
Frequently Asked Questions
Everything you need to know before you start cooking.
Can I use rotisserie chicken?
Yes. Stir in 3 cups shredded rotisserie chicken at the end and simmer just to heat through.
What noodles work best?
Wide egg noodles are classic, but any short pasta works.
Can I freeze it?
Freeze the soup without noodles up to 2 months, then add fresh noodles when reheating.
Quick Fixes
Broth too thick: add more broth; the noodles drink it up.
Too spicy: stir in a splash of cream.
Making ahead: cook the noodles separately so they don't get mushy.
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