Ingredients
- Chicken breasts, boneless and skinless: 1.5 pounds
- Andouille sausage, sliced: 12 ounces
- Yellow onion, chopped: 1 medium
- Celery, chopped: 2 stalks
- Chicken broth: 6 cups
- Heavy cream: 1 cup
- Cajun seasoning: 2 tablespoons
- Olive oil: 2 tablespoons
Instructions
- Step 1: Heat olive oil in a large pot or Dutch oven over medium-high heat. Add chicken breasts and cook until browned on all sides and cooked through (about 8-10 minutes). Remove chicken from pot and shred with two forks. Set aside.
- Step 2: Add the sliced andouille sausage, chopped onion, and celery to the pot. Cook until the vegetables are softened and the sausage is browned, about 5-7 minutes.
- Step 3: Stir in the Cajun seasoning and cook for 1 minute more, until fragrant.
- Step 4: Pour in the chicken broth and bring to a simmer.
- Step 5: Return the shredded chicken to the pot. Reduce heat to low and simmer for 15 minutes to allow flavors to meld.
- Step 6: Stir in the heavy cream and heat through. Do not boil. Serve hot.
Notes
- Store leftover soup in an airtight container in the refrigerator for up to 3 days.
- Reheat gently over mediumlow heat, stirring occasionally, to prevent scorching and cream separation.
- Garnish each bowl with a dollop of sour cream or a sprinkle of fresh parsley for extra flavor and visual appeal.
- For a richer, more authentic flavor, use a highquality andouille sausage and don't skimp on the Cajun seasoning.
- Prep Time: 15 minutes
- Cook Time: 20 minutes
- Method: Stovetop
- Cuisine: American