Cajun Chicken Soup


2 large boneless, skinless chicken breasts (cut into 1" cubes)
1 large zucchini (sliced, then cut in half)
3 stalks of celery (chopped)
3 carrots (sliced)
1 onion (diced)
2 cloves garlic (minced)
1 (15oz) can diced tomatoes
8 ounces tomato sauce
1 tablespoon parsley
1 teaspoon thyme
2 teaspoons cajun seasoning (divided)
4 cups chicken broth
1 cup dry pasta
1 (15 ounce) can kidney beans
1 tablespoon vegetable oil (divided)


Heat 2 teaspoons oil in dutch oven, or large pot, over medium-high heat. Season chicken with 1 teaspoon cajun seasoning, place in dutch oven and brown on all sides. Remove from heat.

Place 1 teaspoon of oil in dutch oven and add zucchini, celery, carrots, onion and garlic. Sautee for 5-6 minutes or until vegetables are just starting to become tender. Add diced tomatoes, parsley, thyme and cajun seasoning and cook for additional 1-2 minutes. Add chicken back to mixture. Add chicken broth and bring soup to a boil.

Once soup comes to a boil, cover and cook for 30 minutes. Add pasta and kidney beans and cover and cook for an additional 30 minutes.

When I made this soup, I didn't have Cajun Spice. So I looked a recipe up online.  There are many.  I made a small batch, big enough for this soup recipe.

Cajun Seasoning Recipe

2 tsp salt

2 tsp garlic powder

2.5 paprika

1 tsp black pepper

1 tsp onion powder

1 tsp cayenne pepper

1 1/4 tsp dry oregano

1/2 tsp red pepper flakes