Cajun Chicken Noodle Soup

Chicken noodle soup is one of those feel good comfort foods that warms you up on chilly days. But after one too many bland, ho-hum chicken soups, I decided to liven things up with a fun Cajun twist!

This Cajun Chicken Noodle Soup packs some zesty Louisiana flavor into the classic creamy broth. Seared cajun-spiced chicken thighs, spicy andouille sausage, tender noodles and veggies come together to create one vibrant and satisfying soup.

My family devoured bowl after bowl – even the kids! The rich homemade broth soaked into the noodles is absolute perfection. And the hit of heat from the cajun seasoning keeps things interesting but not overwhelming.

This is a chicken noodle soup like you’ve never tasted before. The cajun-creole flavors add excitement that will have everyone craving more. Keep reading for why you need this spicy chicken noodle soup in your winter recipe rotation!

Why You’ll Love Cajun Chicken Noodle Soup

Classic Comfort Food Made Exciting

It’s chicken noodle soup turned up a notch! The cajun flare adds so much flavor without compromising comfort.

Savory, Complex Broth

Searing the chicken gives incredible depth to the broth. It simmers all day so the spices marry beautifully.

South Louisiana Soul

The holy trinity of onions, celery, and bell peppers cooks down into the authentic cajun base.

Just Enough Heat

Spicy andouille sausage and cajun seasoning pack a punch without overdoing it. Kid-friendly but with a kick!

So Satisfying and Simple

With juicy chicken, slurp-worthy noodles and rich broth, it’s a complete hearty meal in one pot.

Put down the can of condensed soup and enjoy this vibrant, from scratch Cajun Chicken Noodle Soup instead! It’s about to become your new favorite.

Tips for the Best Cajun Chicken Noodle Soup

Use Bone-In Chicken Pieces

Thighs or drumsticks add the most flavorful chicken broth. Take meat off bones after cooking.

Bloom the Spices

Blooming the cajun seasoning in the oil deepens the flavors. Don’t just sprinkle on top!

Simmer, Don’t Boil

A gentle simmer extracts maximum flavor and retains clarity. Boiling makes cloudy, murky broth.

Cook Noodles Separately

Pasta soaks up too much broth if cooked right in the soup. Cook just until tender.

Adjust Spice to Taste

Add hot sauce or more cajun seasoning at the end if you like extra heat!

The Ingredients

Chicken Pieces

Chicken thighs or drumsticks work best since dark meat has the most flavor for broth.

Cajun Seasoning

The cajun spice blend flavors everything from the chicken to the broth. Use homemade or store bought.

Trinity Aromatics

Onion, celery, and bell pepper make up the classic creole cooking base.

Andouille Sausage

Smoky andouille sausage adds a spicy, savory depth and richness to the broth.

Egg Noodles

Tender egg noodles soak up the savory broth beautifully. Use a wide or thin cut.

Green Onions

Chopped green onions finish it off with some freshness and bite. Always garnish with them!

How to Make Cajun Chicken Noodle Soup

This zesty chicken noodle soup comes together in a few simple steps:

Step 1 – Brown the Chicken

• Season chicken pieces with cajun seasoning.
• Sear in batches in hot oil to brown all over.

Step 2 – Simmer the Broth

• Return chicken to pot and add aromatics and andouille.
• Cover with water and simmer until chicken is tender, 1-2 hours.

Step 3 – Finish the Soup

• Remove chicken and shred, discarding bones.
• Add noodles and shredded chicken back to the pot.
• Adjust seasoning and garnish with green onions.

What to Serve with Cajun Chicken Noodle Soup

While this soup is a meal on its own, a few sides never hurt! Consider:

• Cornbread, biscuits or crusty bread for dipping
• A fresh green salad or coleslaw
• Corn on the cob or roasted corn
• Rice or cauliflower rice
• Spoon bread or cheesy grits
• Corn muffins or jalapeno hushpuppies

Substitutions

• Chicken: shrimp, turkey, sausage
• Noodles: orzo, rice, potato, tortellini
• Broth: chicken stock, veggie stock
• Sausage: turkey kielbasa, turkey andouille
• Veggies: okra, squash, kale, turnip greens

FAQs

How long does the soup keep?

It will keep 4-5 days refrigerated or 2-3 months frozen. Reheat gently before serving.

How to enhance the flavor of chicken noodle soup?

• Use bone-in chicken pieces like thighs and drumsticks for a more flavorful broth.
• Brown the chicken before simmering to develop a deeper, richer flavor.
• Sauté aromatics like onion, garlic, celery, and carrot to build a flavor base.
• Add fresh herbs, white wine, soy sauce, or citrus to brighten up the flavors.
• Use a flavorful broth like chicken stock instead of just water.
• Sprinkle in spices like cajun seasoning, garlic powder, thyme, rosemary.
• Let the soup simmer for 1-2 hours so flavors can develop fully.

What makes chicken noodle soup so healthy?

• Chicken provides lean protein, B vitamins, and minerals.
• Veggies like carrots, celery, onion add fiber, vitamins A, C, and K.
• Noodles offer carbohydrates for energy. Use whole grain for extra nutrients.
• Simmering chicken bones makes collagen-rich, mineral-packed broth.
• Lower in fat and calories compared to creamy or cheesy soups.
• Warm broth is comforting, hydrating, and may help fight inflammation.

Do you cook noodles before adding them to chicken soup?

Yes, it’s best to cook egg noodles, pasta, or rice separately to al dente before adding to soup. This prevents the noodles from becoming mushy and overcooked. Add them at the end to gently warm through.

Why is the chicken pink in chicken noodle soup?

When chicken is cooked in liquid, the proteins myoglobin and hemoglobin can leach out, turning the meat pinkish. It’s harmless, just an indication of the chicken soaked in the broth. The interior should reach 165°F for food safety. If so, the pink color is not a concern.

Can I use rotisserie chicken?

Absolutely! Omit the searing step and add shredded rotisserie chicken at the end.

Is cajun seasoning spicy?

Most blends contain paprika, garlic, onion, oregano. Modify to your preferred spice level.

Can I use bone-in breasts instead of thighs?

Dark meat thighs make the most flavorful broth, but bone-in breasts work in a pinch!

Do I need to use andouille sausage?

While andouille gives the best flavor, any smoked sausage works.

Should I skim fat from the broth?

For clarity and leanness, skim off and discard as much surface fat as possible.