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Creamy Parmesan Cajun Chicken Pasta Soup

Creamy Parmesan Cajun Chicken Pasta Soup for Cozy Nights

A comforting and delicious Creamy Parmesan Cajun Chicken Pasta Soup perfect for chilly evenings, ready in just 30 minutes.
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Prep Time 15 minutes
Cook Time 15 minutes
Total Time 30 minutes
Servings: 4 bowls
Course: Dinner
Cuisine: American
Calories: 450
Ingredients Equipment Method Nutrition Notes

Ingredients
  

For the Soup
  • 2 tablespoons Oil Can be substituted with butter for extra flavor.
  • 1 pound Boneless Skinless Chicken Breasts/Thighs Turkey or tofu can be used as alternatives.
  • 1 tablespoon Cajun Seasoning Customize the heat to your preference.
  • 2 tablespoons Butter Enhances flavor in sauté, can be omitted.
  • 1 medium Onion (diced) Shallots can provide a milder flavor.
  • 1 stalk Celery (diced) Leeks can be considered as an alternative.
  • 1 medium Bell Pepper (diced) Any variety is suitable.
  • 2 cloves Garlic (chopped) More can be added for stronger flavor.
  • 1 tablespoon Thyme (chopped) Can be swapped with oregano if necessary.
  • 4 cups Chicken Broth Vegetable broth works as a vegetarian alternative.
  • 1 can Diced Tomatoes (optional) Leave out for a creamier soup.
  • 1 tablespoon Worcestershire Sauce Ensure it's gluten-free if necessary.
  • 1 cup Pasta (such as ditalini or shells) Any small pasta can be substituted.
  • 1 cup Heavy/Whipping Cream (optional) Can be omitted for a lighter option.
  • 1 cup Parmigiano Reggiano (grated) Any hard cheese can be used for similar taste.
  • 1 tablespoon Lemon Juice (optional) Adjust to taste for brightness.
  • 1/4 cup Parsley (chopped, optional) Cilantro can be an alternative.
  • 1/4 cup Green Onions (thinly sliced, optional) Chives offer a subtle alternative.
  • to taste Cayenne Season to taste for desired heat.
  • to taste Salt Adjust for flavor.
  • to taste Pepper Adjust for flavor.

Equipment

  • large saucepan

Method
 

Step-by-Step Instructions
  1. Heat 2 tablespoons of oil over medium-high heat. Season chicken with Cajun seasoning and add to the pan. Cook for about 4 minutes on each side until golden brown. Remove from pan and set aside.
  2. In the same pan, melt 2 tablespoons of butter over medium heat. Add diced onion, celery, and bell pepper. Sauté for 5-7 minutes until softened.
  3. Add chopped garlic and thyme to the pan. Stir continuously for about 1 minute to allow flavors to develop.
  4. Pour in 4 cups of chicken broth and Worcestershire sauce. If using, add diced tomatoes. Bring to a light boil before adding 1 cup of pasta. Reduce heat and let it simmer for about 7 minutes until the pasta is al-dente.
  5. Remove sautéed chicken from the pan, let it cool slightly, and shred it using two forks. Return the shredded chicken to the pot.
  6. Turn off the heat and stir in 1 cup of heavy cream and 1 cup of grated Parmigiano Reggiano until the cheese melts and the soup is creamy.
  7. Stir in the juice of half a lemon and any optional parsley or green onions. Taste and adjust seasoning with salt, pepper, and cayenne. Serve hot.

Nutrition

Serving: 1bowlCalories: 450kcalCarbohydrates: 32gProtein: 28gFat: 22gSaturated Fat: 12gPolyunsaturated Fat: 3gMonounsaturated Fat: 5gCholesterol: 90mgSodium: 750mgPotassium: 780mgFiber: 2gSugar: 3gVitamin A: 800IUVitamin C: 15mgCalcium: 250mgIron: 2mg

Notes

This soup can be prepared in advance and stored in the fridge for up to 3 days, or frozen for later convenience. Consider leaving out the pasta until serving to avoid mushiness when reheating.

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