A creamy, spicy Cajun-style soup with tender chicken, small pasta, vegetables, and bold seasoning—rich, comforting, and full of flavor.

1 lb boneless, skinless chicken breasts or thighs, diced

2 tablespoons olive oil or butter

Salt and pepper, to taste

1 medium onion, diced

2 celery stalks, sliced

1 medium green bell pepper, diced

2–3 garlic cloves, minced

1–2 tablespoons Cajun seasoning (store-bought or homemade)

6 cups chicken broth

½ cup small pasta (e.g. orzo, ditalini, small shells)

1 cup heavy cream or half‑and‑half

1 teaspoon Worcestershire sauce (optional)

Pinch of smoked paprika or cayenne (optional, for extra heat)

Chopped green onions or parsley, for garnish

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Heat oil or butter in a large pot over medium-high heat. Season diced chicken with salt, pepper, and half the Cajun seasoning. Cook until lightly browned and mostly cooked through. Remove and set aside.
In the same pot, sauté onion, celery, and bell pepper until softened, about 5–7 minutes.
Add garlic and the remaining Cajun seasoning. Cook for 1 minute until fragrant.
Pour in chicken broth and bring to a gentle boil. Stir in pasta and return the chicken to the pot.
Simmer uncovered for about 10 minutes, until pasta is al dente and chicken is cooked through.
Stir in cream and Worcestershire sauce (if using). Simmer gently for 2–3 minutes until flavors meld. Adjust seasoning, adding smoked paprika or cayenne if desired.
Ladle into bowls and garnish with chopped green onions or parsley. Serve hot.

Add sliced andouille or smoked sausage for smoky flavor.

Substitute orzo with mini penne or whole-grain pasta for texture variation.

Stir in chopped tomatoes or fire‑roasted tomatoes for acidity and color.

Fold in greens like spinach or kale in the last few minutes for freshness.

Use coconut milk or dairy substitute and beans for a creamy, dairy‑free version.