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Creamy Parmesan Cajun Chicken Pasta Soup

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Ingredients
  

  • 1 tablespoon oil
  • 1 pound boneless and skinless chicken breasts or thighs
  • 1 teaspoon cajun seasoning
  • 1 tablespoon butter
  • 1 cup onion diced
  • 1 cup celery diced
  • 1 cup bell pepper diced
  • 4 cloves garlic chopped
  • 1 teaspoon thyme chopped
  • 1 tablespoon cajun seasoning
  • 6 cups chicken broth
  • 1 14.5 ounce can diced tomatoes (optional)
  • 1 tablespoon worcestershire sauce gluten-free from gluten-free
  • 8 ounces of pasta such as ditalini or shells (gluten-free from gluten-free)
  • 1/2 cup heavy/whipping cream optional
  • 1/3 cup parmigiano reggiano parmesan cheese, grated
  • 1 tablespoon lemon juice optional
  • 2 tablespoons parsley chopped (optional)
  • 2 green onions thinly sliced (optional)
  • cayenne salt and pepper to taste

Instructions
 

  • Heat the oil in a large saucepan over medium-high heat, add the chicken, seasoned with the cajun seasoning, and cook until golden brown, about 2-4 minutes per side, before setting aside.
  • Melt the butter in the same saucepan before adding the onion, celery and bell pepper and cooking until tender, about 5-7 minutes. Add the garlic, thyme, and cajun seasoning, and cook until fragrant, about a minute.
  • Add the broth, chicken, diced tomatoes, worcestershire sauce, and pasta, bring to a boil, reduce the heat and simmer until the pasta is al-dente tender, about 7 minutes. Remove the chicken, slice or shred it, and return it to the pot.
  • Turn off the heat, add the cream and parmesan, mix and let the cheese melt into the broth. Add the lemon juice, parsley and green onions, and season with cayenne, salt and pepper to taste before enjoying!