Spicy Cajun Chicken Soup

Soup for the soul! This recipe is a must have now that these cold, dark rainy evenings has begun! Sometimes soups can be lacking in there protein content but because of the addition of the chicken breasts it also packs a good protein punch to keep the hunger away for longer!

Serves 3-4

• 1 green pepper deseeded and chopped
• 1 large onion chopped
• 2 sticks of celery chopped
• 2 garlic cloves crushed
• 2 x 150g chicken breast fillets
• 1 x 400g cans of chopped tomatoes
• 1tsp dried oregano
• 1 sweetener
• 1 tablespoon Cajun seasoning
• Quarter teaspoon paprika
• Quarter teaspoon tabasco sauce
• 1.7 litres chicken stock
• Salt and pepper


1. In a non-stick frying pan, dry fry the green peppers, onion and celery with the crushed garlic until soft.
2. Remove from the pan and set a side
3. Cut the chicken fillets into small pieces and dry fry them in the same pan for about 3-4 minutes until golden brown
4. Transfer the vegetables and chicken to a large saucepan. Add the tomatoes, oregano, sweetener, Cajun seasoning, paprika, tabasco, and stock.
5. Simmer gently over a low heat for 30 minutes
6. Season to taste with salt and pepper and serve hot

erin@nrgxpress.com                                                                                                                        Erin O’Leary BSc