Cajun Chicken and Rice soup is a warm, comforting soup recipe. It features juicy chicken, fresh vegetables, and robust Cajun seasonings blend. Take this soup from ordinary to extraordinary.
Want more delicious hearty and warm soup ideas? Try my chicken noodle soup for colds and my spicy jalepeno corn chowder.
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Why this Cajun Chicken and Rice Soup Recipe is a Keeper
This easy recipe features savory chicken with Cajun seasoning and tender rice, cooked in a pot or large skillet. The blend of Cajun spices gives this creamy chicken soup plenty of flavor, making it a great easy weeknight meal. If you love one pot meals, here are a few reasons why you’ll want to try this one pan chicken and rice skillet:
- 30 Minute Meal: Make this Cajun soup with tender chicken and rice in just 30 minutes.
- Easy Ingredients: All of the ingredients in this Cajun chicken soup can be found in your kitchen or local grocery store.
- Adaptable: This easy and delicious rice and chicken soup can be easily modified to your tastes and dietary needs. Add in your favorite proteins, vegetables, and seasonings.
Is Cajun Seasoning Hot and Spicy?
Yes; Cajun seasoning is spicy. It includes cayenne pepper or chili powder, along with paprika, garlic powder, onion powder, and other spices.
Easy Cajun Chicken and Rice Ingredient Notes
- Chicken: Use cooked boneless skinless chicken breasts to make this one pot chicken soup in a creamy Cajun sauce. You can also use chicken thighs.
- Cup of Rice: Use long-grain white rice in this easy one pot Cajun chicken soup. You can also use brown rice instead. Make the soup in a stock pot or Dutch oven; cover the pot when cooking the rice.
- Cajun Seasoning: Use storebought Cajun spice, or make your own.
- Tomato Paste: Tomato paste makes the base for the broth in this one pan meal.
See the recipe card below for a complete list of the ingredients with measurements.
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Prep Ahead Suggestions for One Pot Cajun Chicken and Rice Soup
- Cook the Chicken: You can cook the chicken in advance, whether it’s baked, boiled, or roasted. Shred it and store it in the refrigerator or freezer.
- Sauté the Vegetables: Sauté the vegetables (onion, celery, bell pepper) and store them in an airtight container in the refrigerator. This will save you time when you’re ready to assemble the soup.
- Prepare the Broth: Make a large batch of chicken broth and freeze it in portions. This way, you’ll always have it on hand for soups and other dishes.
Pro Tip for Cajun Chicken Rice Soup
For an extra depth of flavor, consider roasting the chicken and vegetables before adding them to the soup. Roasting caramelizes the natural sugars, creating a rich, smoky flavor that will elevate your Cajun Chicken and Rice Soup.
How to Make the Best Chicken and Rice Soup
These are the basic steps for making this Cajun chicken rice recipe. Refer to the full, printable recipe card below for detailed instructions.
1. Add Chicken with Cajun Seasoning and Cook
Add half the oil to a stock pot, Dutch oven, or skillet over medium heat. Then, season the chicken with salt and pepper, as well as half of the Cajun seasoning. Once the oil is hot, add the chicken to the pot. Brown the chicken for 6-8 minutes, or until the chicken is cooked. It’s ready when the internal temperature of the chicken reaches 165 degrees F.
2. Cook the Rice
Rinse the rice, then add the rice to the pot and cook in 1 1/3 cup of water until the rice is tender. Bring to a boil to allow the undercooked rice to cook, then reduce. Cover the skillet and simmer the cooked rice for 15-20 minutes, or until the rice absorbs the water. Allow to sit for 5 minutes.
3. Add Rice and Chicken
Once the rice is cooked, add the onion and vegetables to the pot with the chicken, and more oil if needed. Cook until the onions are translucent and the vegetables are soft. Stir in the tomato paste and cook for 2 minutes. Stir in the rice and seasoned chicken, bring to a boil, turn off the heat, and serve.
How to Store, Reheat and Use Leftover One Skillet Cajun Soup
- Storing: Store leftover soup in an airtight container in the refrigerator.
- Reheating: Reheat the soup in the microwave or on the stovetop until warmed through.
- Using Leftovers: This soup should stay good for up to 3 days.
Comfort Food Cajun Recipe Variations and Substitutions
- Cajun Shrimp: Use shrimp, sausage, or turkey instead of chicken.
- Instant Pot: Make this recipe using an instant pot. Sauté the chicken and veggies, then pressure cook for 5 minutes after adding the broth.
- Vegetables: For a heartier soup, consider adding additional vegetables like corn, okra, or green beans.
Cajun Chicken Soup Recipe FAQs
Serve this soup with skillet green beans or maple glazed carrots, or any one of our easy to prepare skillet recipes.
Simmer the soup for 15-20 minutes, or until all the water is absorbed.
Thicken the soup broth with milk or cream. Or make a Cornstarch slurry: Cornstarch is a common thickening agent.
Expert Tips for Making This Recipe for Cajun Chicken and Rice Recipe
- Rinse the Top of Rice: To achieve rice with a fluffy consistency, it important that you rinse the rice and stir in order to remove the excess starch, if not rinsed the extra starch will make the rice mushier an stick together.
- Homemade Cajun Seasoning: Use this recipe from Gimme Some Oven to make your own Cajun blend.
- Top: Top with a little fresh cilantro, thyme, or oregano and finish with a wedge of fresh lime to squeeze on top.
Cajun Chicken Rice Soup
Equipment
- Fine Mesh Strainer
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Ingredients
- 2 tablespoons Butter, or oil
- 2 cups Chicken, chopped
- ¼ teaspoon Salt and Pepper, or to taste
- 1 tablespoon Cajun Seasoning
- 1 cup Rice, or 1 1/2 cups Cooked Rice
- 1 Small Onion, diced
- 2 Stalks Celery, diced
- 1 Sweet Bell Pepper, diced
- 1 tablespoon Tomato Paste
- 4 cups Chicken Broth
Instructions
- Add half of the oil to stockpot or Dutch oven and cook over medium heat.
- Season the chicken with salt, black pepper, and half of the Cajun seasoning. Once the oil is hot, add the chopped chicken to the pot. Cook until the chicken is golden brown and reaches an internal temperature of 165 F. This should take 6-8 minutes.
- Rinse the rice and cook in 1 1/3 cup water until fluffy and tender, bring the rice and water to a boil, then reduce to low. Cover and simmer for 15-20 minutes, or until all the water is absorbed. Remove from heat and allow to sit covered for at least 5 minutes.
- Add the chopped veggies to the Dutch oven with the chicken, and add more oil as needed.
- Cook the onions until they are translucent and veggies are soft and slightly charred. This should take 6-8 minutes.
- Stir in tomato paste and cook until dark brown, about 2 minutes.
- Add the cooked rice and the chicken broth in with the veggies and chicken.
- Bring to a boil, then turn off heat and serve.
Christina’s Notes
- Rinse the Top of Rice: To achieve rice with a fluffy consistency, it important that you rinse the rice and stir in order to remove the excess starch, if not rinsed the extra starch will make the rice mushier an stick together.
- Homemade Cajun Seasoning: Use this recipe from Gimme Some Oven to make your own Cajun blend.
- Top: Top with a little fresh cilantro, thyme, or oregano and finish with a wedge of fresh lime to squeeze on top.
For more helpful information about this recipe, such as variations, substitutions and other pro-tips, scroll up on the page.
Nutrition
The nutritional information provided are estimates. To learn more about how I calculate this information go to www.itisakeeper.com/about-its-a-keeper/privacy-disclosure-policies/
We love honest feedback, but to keep reviews helpful for everyone, we reserve the right to remove star ratings if it is clear the recipe has not been made, if the comment does not provide meaningful input, or if significant substitutions or alterations were made. Please note that ratings should reflect the original recipe as written to avoid confusing other readers.
This recipe is my personal adaption of an ethnic-inspired recipe. It is not intended to be an authentic recipe. I’ve recreated this recipe because I enjoy the flavors and I want to encourage my readers to expand their tastes and try new flavor combinations. The recipe, ingredients, and processes may have been adapted to make the recipe accessible to the average American. I have provided links to authentic versions of the recipe in the post above. I encourage you to visit these pages and learn more about the traditional version(s) of this recipe.
How would this convert to a crockpot recipe?
You can definitely make this in the crockpot.
Yes, but how. Would you just dump all the ingredients and add cooked chicken at the end? What about the rice?
I have never made it in the slow cooler but I would place all the ingredients but the rice in the slow cooker and cook for 3 to 4 hours. Then add the rice and cook for another hour.
If the chicken is already cooked, I would add at the end. I hate overcooked chicken.
Od course, whatever you prefer.
I made this for dinner tonight! It’s so good and comes together quickly! The only change I made was I added a big can of Rotel that I wanted to use up. This is definitely going to be one of my go to recipes when I want a quick bowl of warm and spicy soup.
Great idea!
I’m yet to cook this but it looks amazing! Is it possible to cook it in the slow cooker?
Absolutely.