Recipe Information

• Author: deesviral
• Category: Soup
• Cuisine: Cajun-American
• Prep Time: 15 minutes
• Cook Time: 35 minutes
• Total Time: 50 minutes
• Yield: 6 servings

Ingredients

• 1 tablespoon olive oil
• 1 pound boneless skinless chicken breasts or thighs
• 1 teaspoon Cajun seasoning
• 1 tablespoon butter
• 1 cup onion, diced
• 1 cup celery, diced
• 1 cup bell pepper, diced
• 4 cloves garlic, chopped
• 1 teaspoon fresh thyme, chopped
• 1 tablespoon Cajun seasoning
• 6 cups chicken broth
• 1 can (14.5 oz) diced tomatoes, optional
• 1 tablespoon Worcestershire sauce
• 8 ounces ditalini or small pasta shells
• 1/2 cup heavy cream
• 1/3 cup freshly grated Parmigiano Reggiano cheese
• 1 tablespoon fresh lemon juice
• 2 tablespoons fresh parsley, chopped
• 2 green onions, thinly sliced
• Cayenne pepper, to taste
• Salt and black pepper, to taste

Instructions

1. Season the chicken with 1 teaspoon Cajun seasoning.
2. Heat olive oil in a large Dutch oven over medium-high heat.
3. Add chicken and cook until golden brown and fully cooked. Remove and set aside.
4. Once cool enough to handle, shred or chop the chicken into bite-sized pieces.
5. Melt butter in the same pot.
6. Add onion, celery, and bell pepper and cook for 5 minutes until softened.
7. Stir in garlic and thyme and cook for 30 seconds until fragrant.
8. Add the remaining Cajun seasoning and stir well.
9. Pour in chicken broth, diced tomatoes, and Worcestershire sauce.
10. Bring the soup to a gentle boil.
11. Add pasta and cook according to package directions until tender.
12. Return the cooked chicken to the pot.
13. Reduce heat to low and stir in the heavy cream.
14. Add Parmesan cheese and stir until melted and smooth.
15. Mix in lemon juice and adjust seasoning with cayenne, salt, and pepper.
16. Garnish with parsley and sliced green onions before serving.

Serving Suggestions

• Crusty garlic bread
• Cornbread
• Caesar salad
• Roasted vegetables
• Parmesan breadsticks

Storage and Reheating

Store leftovers in an airtight container in the refrigerator for up to 4 days. Reheat gently over medium-low heat. Add a splash of broth or cream if needed to loosen the soup as the pasta absorbs liquid during storage.

Recipe Tips

• Use rotisserie chicken for a quick shortcut.
• Add extra Cajun seasoning for more heat.
• Freshly grated Parmesan melts more smoothly than pre-shredded cheese.
• Small pasta shapes work best for even cooking.
• For extra richness, add a little more cream before serving.

Why You’ll Love This Soup

This soup combines everything people love about creamy pasta dishes and comforting chicken soup. The Cajun spices add warmth and depth, while the Parmesan and cream create a velvety texture that makes every spoonful satisfying and flavorful.