Creamy Cajun Chicken & Sausage Soup

While this got some raised eyebrows the first time I made it, once it met the tongues, we were in love. So creamy, so cozy…. this soup is packed with flavor to warm your soul on a cold day.

1 Tbsp Oil

1 lb Chicken Breast, boneless, skinless

1 tsp Blackening Seasoning (see recipe)

1 ring Smoked Sausage or Andouille sausage

1 cup Onion, diced well

1 cup Bell Pepper, Green, diced well

1 cup Celery, diced

4 cloves Garlic, pressed/chopped

1 tsp Thyme, dried

1 Tbsp Blackening Seasoning (see recipe)

8 cups Chicken Broth, low sodium

1 can diced or stewed tomatoes, optional

1 Tbsp Worcestershire Sauce

8 oz Small Shell Pasta

1 cup Heavy Whipping Cream

1/3 cup Parmesan, grated

Green Onion, as garnish, optional

Homemade Croutons, as garnish, optional

1. Heat the oil in a large saucepan over medium-high heat, add the chicken, seasoned with the blackening seasoning, and cook until golden brown, about 2-4 minutes per side, before setting aside.

   *alternatively, shred a Rotisserie chicken and set aside.

2. Slice/Dice Sausage and brown. Adding blackening seasoning as desired. Set aside.

3. Melt the butter in the same saucepan before adding the onion, celery and bell pepper and cooking until tender, about 5-7 minutes.

4. Add the garlic, thyme, and blackening seasoning, and cook for approx. one minute or until fragrant.

5. Add chicken broth, chicken, tomatoes, Worcestershire sauce, and pasta. Bring to a boil, reduce the heat and simmer until the pasta is tender, about 7 minutes.

6. Shred chicken that was set aside and return it to the pot along with sausage

   *alternatively, add previously shredded Rotisserie chicken

7. Turn off the heat, add heavy cream and parmesan. Mix and allow cheese melt into the broth.

8. Serve adding garnish as desired.

Optional: Add 4 oz warmed Cream Cheese along with Parmesan

Note: I find this is a very thick soup and prefer to add more chicken broth & heavy cream, especially when re-heating.