Blackened Chicken Noodle Soup


The Cajun Trinity replaces the French mirepoix in this twist on a classic. The addition of blackened seasoning adds the right amount of kick to this delicious soup.

YIELD 4–6 servings
PREP TIME 15 minutes
COOK TIME 25 minutes

2 tablespoons olive oil, divided
2 chicken breasts, cut into 1-inch chunks
1 tablespoon blackened seasoning
1 onion, diced
3 celery stalks, diced
1 red bell pepper, diced
½ tablespoon Italian seasoning
2 quarts chicken broth
6 ounces extra-wide egg noodles

1. Warm 1 tablespoon oil in a stockpot over medium-high. Add the chicken and blackened seasoning, stirring well. Cook for 5–7 minutes, then remove from the pot and set aside.
2. Warm the remaining oil in the pot and add the vegetables and Italian seasoning. Sauté for 2–3 minutes, then add the broth.
3. Bring to a boil and add the noodles and chicken. Reduce to a simmer and cook for 10–12 minutes, until the noodles are tender. Serve hot.

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