Chicken Creole Soup
- by: kusinera
- Rating:
- Category: Soup & Stews
- Level: Easy
- Total Time: 0 hr 55 mins
2 tablespoons butter or margarine
2 medium onions, coarsely chopped (1 cup)
2 medium stalks celery, coarsely chopped (1 cup)
1 medium green bell pepper, coarsely chopped (1 cup)
2 teaspoons finely chopped garlic
2 1/2 lb boneless, skinless chicken breasts or thighs, cut into 1-inch pieces
1/4 cup Gold Medal® all-purpose flour
1 carton (32 oz) Progresso® reduced-sodium chicken broth (4 cups)
2 cans (14.5 oz each) diced tomatoes, undrained
2 cups water
1 cup uncooked regular long-grain rice
1 teaspoon salt
1/4 teaspoon ground red pepper (cayenne)
2 dried bay leaves
1.) In 5- to 6-quart Dutch oven, melt butter over medium-high heat. Add onions, celery, bell pepper, garlic and chicken; cook 7 to 9 minutes, stirring frequently, until onion is softened.
2.) Stir in flour. Cook 5 to 6 minutes, stirring constantly, until flour is light brown.
3.) Stir in remaining ingredients. Heat to boiling. Reduce heat to medium-low. Cover; cook 15 to 20 minutes, stirring occasionally, until rice is tender and chicken is no longer pink in center. Remove bay leaves.
| Yield: | 8 servings | ||
| Prep Time: | 0 hr 35 mins | ||
| Cook Time: | 0 hr 20 mins | ||
| Ready In: | 0 hr 20 mins | ||
| Category: | Soup & Stews | ||
| Main Ingredient: | Chicken | ||
| Cooking Method: | Boiling |
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| Recipe Tags: | chicken | creole | soup |
