At the end of summer, I had this idea to host a soup party in the fall or early winter. My vision was to set out a buffet of about 8 different soups, some assorted breads and lots of bowls. I thought it would be so fun. I still think it would be fun. But, the difference between end of summer and now is one little newborn baby. She has this ability to put a cramp in organizational skills. Making the soups and breads wouldn’t be a problem. It’s just the drawing up of a guest list, deciding on a date and sending out invitations that’s proven problematic. So, the soup party has been put on hold until next year.
In the meantime, I’ve been working on increasing my soup repertoire. I want to have a fantastic lineup of soups for next year, so I’m doing what I can in the name of research. Oh who am I kidding? It’s soup, people. I never need an excuse to simmer up a pot of soup.
We all absolutely loved this soup. Even the kids were drinking up the remaining stock from their bowls. That usually doesn’t happen! I think the Cajun seasoning is what makes this soup so good. It gives it just the right kick without being over-powering. And there is just something about noodles cooked in stock that we all love.
Cajun Chicken Noodle Soup
- 1 onion
- 3 cloves garlic
- 1 green pepper
- 4 carrots
- 3 celery stalks
- 1/2 lb. sausage (smoked, chorizo or andouille)
- 1 T. oil
- Salt and pepper, to taste
- 6 c. chicken stock
- 1/2 lb. boneless, skinless chicken breasts
- 1 T. Cajun/blackening seasoning, more or less to taste
- 2 c. mini bow-tie pasta (or other pasta shape)
Dice onion, garlic and green pepper. Peel carrots and slice. Slice celery. Place all the veggies in a baggie or covered bowl and refrigerate until using. Cut sausage in half lengthwise and slice; refrigerate.
+ 20 – 30 minutes simmer time Heat oil in a large stock pot. Add veggies and season to taste with salt and pepper. Cook for 2 minutes. Add sausage and cook for 3 minutes. Pour in chicken stock and add chicken. Bring to a boil, reduce heat to low and simmer for 20-30 minutes, until chicken is fully cooked. Skim foam from the surface as needed.
+ 15 – 20 minutes simmer time Remove chicken and shred. Add back to the pot along with the Cajun seasoning and noodles. Increase heat to bring the soup back to a boil. Reduce heat and simmer, stirring occasionally, until the noodles are tender, about 15 to 20 minutes. Adjust Cajun seasoning as needed before serving.