Go Back
–+ servings
Creamy cajun chicken soup made with shredded chicken, wild rice, and vegetables
Print

Creamy Cajun Chicken Soup

This Cajun Chicken Soup is savory, herby, and lightly spiced with cayenne, with a silky, naturally creamy base from blended cannellini beans. Packed with shredded chicken, vegetables, and wild rice, it’s a protein-rich, freezer-friendly soup that’s perfect for cozy weeknight dinners or meal prep.
Prep Time 20 minutes
Cook Time 55 minutes
Total Time 1 hour 15 minutes
Servings 6
Author Rachael DeVaux

Ingredients

For the Creamy Base:

  • 6 cups chicken bone broth (I like Kettle & Fire)
  • 1 can cannellini beans drained and rinsed
  • ¼ cup full-fat coconut milk (I like Native Forest; if not dairy-free, option to sub half and half or cream)

For the Soup:

  • 2 tablespoons olive oil
  • 2 cups diced yellow onion (about 1 onion)
  • 1 cup diced carrot (about 1 large carrot)
  • 1 cup diced celery (about 2 large stalks of celery)
  • 1 red bell pepper diced
  • 4 cloves garlic minced
  • 2 teaspoons dried thyme
  • 2 teaspoons kosher salt
  • 1 teaspoon dried rosemary
  • 1 teaspoon smoked paprika
  • 1 teaspoon onion powder
  • 1 teaspoon garlic powder
  • ¼ - ½ teaspoon cayenne pepper
  • Freshly ground black pepper
  • 4 cups shredded chicken (rotisserie)
  • 1 cup wild rice rinsed until the water runs clear
  • 1 tablespoon freshly squeezed lemon juice
  • ¼ cup chopped fresh parsley

Instructions

For the Creamy Base:

  • In a high-speed blender, add the drained beans, the chicken bone broth, and coconut milk. Blend on medium until totally smooth. Set aside.

For the Soup:

  • In a large stockpot over medium heat, add the olive oil.
  • Once hot, add the onion, carrot, celery, and red bell pepper. Cook, stirring occasionally, until the veggies are translucent, about 7 to 8 minutes.
  • Add the garlic, thyme, salt, rosemary, paprika, onion powder, garlic powder, cayenne, and a few grinds of freshly cracked pepper. Stir and cook until the garlic is fragrant, about 1 minute.
  • Add the chicken and wild rice, stir to combine.
  • Pour in the broth mixture and stir to combine. Bring the soup to a low boil before turning it to medium-low to simmer. Cover and cook, stirring occasionally, for about 40 to 45 minutes, or until the rice is totally cooked and the veggies are tender.
  • Remove from the heat and stir in the lemon juice and parsley. Taste for seasoning and adjust as needed.
  • Serve in shallow bowls. Enjoy!

To Freeze:

  • Let the soup cool completely before transferring to airtight containers. Leave at least a ½ inch of clearance between the soup and the top of the lid. This will last in the freezer for up to 5 months.

Notes

Recipe Swaps & Substitutions:
  • Wild rice: Substitute jasmine, basmati, or brown rice — just adjust cook time as needed. Quinoa works too (add during the last ~15 minutes).
  • Coconut milk: If not dairy-free, use half-and-half or heavy cream. Milk or unsweetened almond milk also work for a lighter option.
  • Cannellini beans: Swap for great northern or navy beans with no changes.
  • Chicken: Use any cooked shredded chicken, or cook raw diced chicken in the pot after sautéing the veggies.
  • Bone broth: Regular chicken broth or stock works perfectly.
  • Bell pepper: Any color bell pepper works, or replace with extra carrot or celery.
  • Parsley: Fresh cilantro or green onions can be used, or skip if needed.
  • Lemon juice: Substitute a splash of apple cider vinegar or white wine vinegar for brightness.