Cajun Chicken and Sausage Soup
You’re going to want this Cajun Chicken and Sausage Soup on repeat when you realize how easy and delicious it can be! This gluten-free soup recipe is super comforting and perfect for meal prepping.
Have you ever made a meal that was so good, you can’t help but recreate it over and over again? We loved this Andouille Sausage Soup SO much, I had to make a cheesy, creamy version, too! I found just the right amount of cream cheese, heavy cream, and cheddar cheese to balance out the spice and create a rich mouthfeel that you’re going to love. You’ll love the velvety texture of the creamy broth combined with the spicy sausage, juicy chicken, and tender veggies!
This soup is mildly spicy. If you don’t want spice, try other fan favorites like Crack Chicken Soup, this Marry Me Chicken Soup recipe, or delicious Keto Taco Soup!
Why you will love this Cajun Soup:
- Easy – This recipe is great for beginner cooks and busy families because it doesn’t require any fancy cooking techniques or unusual kitchen tools. You’ll have very little cleanup and will be finished in under an hour.
- Filling – With all the veggies, meats, and dairy products, this soup is sure to fill you up while hydrating you at the same time!
- Meal Prep Friendly – This is one of those tasty soups that tastes better and better as it sits in the fridge! It’s perfect for making on the weekend, then enjoying for lunches and dinners throughout the week.
Loaded Cajun Soup Ingredients
Here is a quick overview of what you will need for this easy soup. Scroll to the printable recipe card at the bottom of the page for exact measurements.
- Chicken and Andouille Sausage – We used lean chicken breasts to balance out the fat content in the andouille sausage. You could use chicken thighs and a different sausage if you prefer.
- Garlic, Celery, Onion, Bell Pepper, Carrots, and Olive Oil – These veggies are chopped small and are sauteed in the oil. Feel free to swap out olive oil for your favorite neutral cooking oil.
- Chicken Broth, Fire Roasted Tomatoes, Hot Sauce, and Cajun Seasoning – These provide tons of flavor and the bulk of the liquid for your soup. The better quality broth, the better your soup will taste! If you can’t find fire roasted tomatoes, you can use regular diced tomatoes instead.
- Cream Cheese, Heavy Whipping Cream, and Shredded Cheddar Cheese – This combination balances out any spiciness in the soup and make it deliciously creamy and cheesy. I haven’t used any dairy-free substitutes, but I assume any commercial substitutes that melt well will work in this soup.
How to Make Cheesy Cajun Soup with Chicken and Sausage
This easy one-pot soup just requires a large Dutch oven and less than an hour to cook. Here’s a step-by-step guide so you can make it perfectly every time!
- Start by grabbing your Dutch oven and heating it over medium heat. Add in your olive oil, then sauté your onion, celery, bell pepper, carrots, and garlic for 3-4 minutes. Once tender, transfer the veggies to a plate and set aside for now.
- In the same pot, pour in your sliced sausage and cook until browned, making sure to stir occasionally. Return the sautéed vegetables to the pot, then stir in your chicken, Cajun seasoning, hot sauce, fire roasted tomatoes, and chicken broth.
- Bring the mixture to a simmer and cover with a lid. Reduce the heat to medium low and cook for 30 minutes, stirring occasionally to prevent things from sticking at the bottom.
- Once the chicken has cooked through, transfer it from the pot to a cutting board. Shred with two forks and set it aside for now.
- While the chicken is out of the pot, mix in your softened cream cheese, heavy cream, and shredded cheese. Whisk until smooth, then add back in the shredded chicken and serve.
What to serve with Cajun Chicken and Sausage Soup
We love this soup garnished with extra cheese and some chopped parsley. A fresh salad is a great way to start the meal, and buttermilk biscuits soak up the broth beautifully. To keep it low carb but filling, try these keto salad bowls and keto cheesy biscuits!
Storage and Reheating Instructions
Allow the soup to cool completely, then transfer the soup to airtight containers and store in the fridge to enjoy within 3-4 days. Individual portions can be microwaved (50% power, stir between 1-minute blasts), or you can reheat to entire batch on a pot on the stove (medium low, stir occasionally).
Cajun Soup FAQs
Yes, you can! However, soups with cream cheese and melted cheese can sometimes separate when freezing and thawing. You can often avoid this by thawing it slowly (overnight in the fridge) and then reheating it slowly over low on the stove. Stirring in some warm cream can also help bring the texture back together. To avoid this completely, cook the soup while leaving out the dairy products, freeze it, then stir in the dairy products while reheating the soup.
If you prefer, you could use all chicken, all sausage, or replace those meats with something else if you prefer! To reduce the fat content, chicken sausage is an excellent option.
There is fewer than 10 net carbs per bowl, so it may work into some keto diets and not into others. We use a decent amount of tomatoes and carrots, so people may consider this more “low-carb” than “keto.”
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Get the Recipe: Cheesy Cajun Soup with Chicken and Sausage
Ingredients
- 1 tablespoon olive oil
- 1 tablespoon minced garlic
- 1 1/2 cup celery, finely chopped
- 1 cup onion, finely chopped
- 1 cup bell pepper
- 1 cup carrots, chopped
- 1 pound chicken breasts
- 1 package andouille sausage, (12-16 ounces depending on the brand)
- 1 1/2 tablespoons cajun seasoning
- 2 teaspoons hot sauce
- 1 14-ounce can fire roasted tomatoes
- 32 ounces chicken broth
- 8 ounces cream cheese, softened
- 1/4 cup heavy whipping cream
- 1 cup sharp cheddar cheese, shredded
Instructions
- Heat a large pot or Dutch oven over medium heat. Add olive oil and sauté garlic, onion, celery, bell pepper and carrots for 3-4 minutes, until tender. Remove the vegetables and set aside.
- Add the sausage, stirring occasionally, and cook until browned. Return vegetables to the pot.
- Add the chicken, Cajun seasoning, hot sauce, fire roasted tomatoes and chicken broth.
- Bring to a simmer, cover, and reduce heat to medium low. Cook for 30 minutes, stirring occasionally.
- Remove the chicken, shred and set aside.
- Stir in the soften cream cheese, heavy whipping cream and shredded cheese. Whisk until smooth.
- Add the chicken to the pot, stir and serve.
