Chicken cajun soup

• 4 tbsp olive oil
• 600g chicken fillets, cut into large pieces
• 1 onion, finely chopped
• 2 stalks celery, sliced
• 5 tbsp flour
• 4 tsp The Spice Club Cajun mix
• 600 ml chicken stock (from 2 stock cubes)
• 2 green peppers, seeded and cut into pieces
• 300 g thick slices of ham, fat trimmed and diced
• 3 spring onions, sliced
• 2 tbsp coarsely chopped parsley

Step 1: Bake the chicken

• Heat 2 tablespoons olive oil in a large pan over medium heat.
• Add the chicken pieces and fry until golden brown all over, about 5-7 minutes.
• Remove the chicken from the pan and set aside.

Step 2: Sauté vegetables

• Add the remaining 2 tablespoons of olive oil to the pan.
• Add the onion and celery and cook for 3-4 minutes until softened.

Step 3: Make Cajun base

• Sprinkle the flour and The Spice Club Cajun mix over the vegetables and stir well.
• Slowly add the chicken stock, stirring constantly to avoid lumps.
• Bring to the boil and simmer for 5 minutes to thicken the soup.

Step 4: Add chicken and ham

• Add the cooked chicken back to the pan along with the green pepper, ham and spring onions.
• Let the soup simmer gently for another 10 minutes until the pepper is soft and the flavors have blended well.

Step 5: Garnish and serve

• Stir in the chopped parsley.
• Serve the soup warm, with a piece of bread if desired.

Enjoy this creamy, spicy Cajun Chicken Soup!