Cajun Chicken Soup Recipe: {Diddles & Dumplings}

Ingredients:

2 large boneless, skinless chicken breasts (cut into 1" cubes)

1 large zucchini (sliced, then cut in half)

3 stalks of celery (chopped)

3 carrots (sliced)

1 onion (diced)

2 cloves garlic (minced)

1 (15oz) can diced tomatoes

8 ounces tomato sauce

1 tablespoon parsley

1 teaspoon thyme

2 teaspoons cajun seasoning (divided)

4 cups chicken broth

1 cup dry rotini pasta

1 (15 ounce) can kidney beans

1 tablespoon vegetable oil (divided)

Instructions:

Heat 2 teaspoons oil in dutch oven, or large pot, over medium-high heat. Season chicken with 1 teaspoon cajun seasoning, place in dutch oven and brown on all sides. Remove from heat.

Place 1 teaspoon of oil in dutch oven and add zucchini, celery, carrots, onion and garlic. Sautee for 5-6 minutes or until vegetables are just starting to become tender. Add diced tomatoes, parsley, thyme and cajun seasoning and cook for additional 1-2 minutes. Add chicken back to mixture. Add chicken broth and bring soup to a boil.

Once soup comes to a boil, cover and cook for 30 minutes. Add pasta and kidney beans and cover and cook for an additional 30 minutes.