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Chicken Creole Soup
Chicken Creole Soup
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Prep Time:
35 minutes
Total Time:
55 minutes
Spicy Creole chicken soup with tomatoes and rice.
Ingredients:
  • 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
Instructions:
  • In a large Dutch oven, melt butter over medium-high heat. Add onions, celery, bell pepper, garlic, and chicken. Cook, stirring frequently, for 7 to 9 minutes until the onions are softened.
  • Whisk flour into the mix and cook, stirring continuously, until flour turns a light golden brown, for about 5 to 6 minutes.
  • Combine all the remaining ingredients into the pot and bring to a boil. Reduce the heat to medium-low, cover, and cook for 15 to 20 minutes, stirring occasionally until the rice is tender and the chicken is cooked through. Don't forget to remove the bay leaves before serving.

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