Start by gathering all your ingredients for the Cajun Chicken Soup. Chop the onion, bell peppers, and celery into small pieces; mince the garlic; and measure out your broth and Cajun seasoning. Set everything within reach on your countertop to streamline the cooking process and keep your workspace organized.

In a Dutch oven or heavy-bottomed pot, heat 2 tablespoons of olive oil over medium heat. Add the chopped onion, bell peppers, and celery, sautéing them for about 5-7 minutes until they become tender and fragrant. Stir occasionally to prevent sticking.

Once the vegetables are tender, stir in the minced garlic and cook for an additional minute until fragrant.

Next, add bite-sized pieces of chicken to the pot, along with your Cajun seasoning. Stir to coat the chicken in the spices and cook for about 5-6 minutes until lightly browned.

Pour in the broth and add rice to the pot. Bring the mixture to a rolling boil, then reduce heat to low, cover, and let it simmer for about 20 minutes.

After simmering, check your soup for thickness. If too thick, stir in a splash of additional broth or water until desired consistency is reached.

Ladle the soup into bowls, distributing chicken, rice, and vegetables evenly. Garnish with fresh parsley or green onions.