Creamy Cajun chicken soup with pasta
A recipe for a creamy, well-spiced Cajun soup with chicken, pasta and vegetables.
Servings 4 servings
Calories 684kcal
Ingredients
- 1 onion, finely chopped
- 4 cloves garlic, finely chopped
- 2 1/2 tbsp Cajun seasoning - click here for the recipe
- 3 tbsp tomato purée
- 1 tin tomato polpa or chopped tomatoes
- 1,2 l chicken stock
- 300 g carrots, sliced
- 250 g pasta (cooking time over 10 min)
- 200 ml whipping cream or cooking cream
- 500 g cooked chicken, shredded
- 2 peppers, diced
- 50 g Parmesan, finely grated
- 8 sprigs basil, leaves only
- Salt and freshly ground pepper
- Oil
Instructions
- Heat a splash of oil in a large saucepan and cook the onion and garlic until soft and translucent.
- Add the Cajun seasoning and tomato purée and heat through for a moment.
- Pour in the chopped tomatoes, stock and carrots and let the soup simmer, covered, for about 7-8 minutes - depending on the size of the carrot slices.
- Add the pasta, put the lid on and cook for 5 minutes less than the packet states - still covered.
- Pour in the cream, chicken and peppers and let the soup simmer on, covered, until the pasta is al dente.
- Stir in the Parmesan and fresh basil - and season the soup with salt and freshly ground pepper.
Nutrition
Calories: 684kcal | Carbohydrates: 66g | Protein: 45g | Fat: 27g | Saturated Fat: 15g | Polyunsaturated Fat: 2g | Monounsaturated Fat: 7g | Trans Fat: 0.01g | Cholesterol: 151mg | Sodium: 1620mg | Potassium: 1246mg | Fiber: 7g | Sugar: 12g | Vitamin A: 15567IU | Vitamin C: 86mg | Calcium: 276mg | Iron: 3mg