Best 3 Chicken Creole Soup Recipes

**Chicken Creole Soup: A Flavorful Journey to Louisiana's Culinary Heritage**

In the heart of Louisiana, where the soulful rhythms of jazz music intertwine with the tantalizing aromas of Creole cuisine, there exists a culinary gem that captures the essence of this vibrant region: Chicken Creole Soup. This hearty and flavorful soup is a testament to the rich cultural heritage of Louisiana, where diverse culinary influences have blended together to create a symphony of flavors.

As you embark on this culinary adventure, you'll discover a treasure trove of recipes that showcase the versatility of Chicken Creole Soup. From the classic New Orleans-style soup, brimming with succulent chicken, the holy trinity of celery, bell peppers, and onions, and a medley of aromatic spices, to the more contemporary interpretations that incorporate a variety of vegetables, herbs, and even seafood, there's a recipe for every palate and preference.

Chicken Creole Soup is a culinary canvas that invites experimentation and creativity. Whether you prefer a soup with a thick, roux-based gravy or a lighter broth-based version, the recipes in this article provide a comprehensive guide to crafting this delectable dish. You'll learn how to select the perfect ingredients, master the art of the roux, and infuse your soup with the authentic flavors of Louisiana.

So, gather your ingredients, prepare your taste buds, and let's embark on a culinary journey that celebrates the vibrant spirit of Chicken Creole Soup. From the bustling streets of New Orleans to the cozy kitchens of local homes, this soup embodies the essence of Louisiana's culinary heritage and is sure to become a staple in your own kitchen. Get ready to savor the flavors of the bayou with every spoonful of this captivating Chicken Creole Soup.

Let's cook with our recipes!

CHICKEN CREOLE SOUP

Chicken Creole Soup image

Chicken soup? Cook up a spicy-thick Creole style soup with lots of tomatoes and rice.

Provided by By Betty Crocker Kitchens

Categories Entree

Time 55m

Yield 8

Number Of Ingredients 14

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

Steps:

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.
Stir in flour. Cook 5 to 6 minutes, stirring constantly, until flour is light brown.
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.

Nutrition Facts : Calories 340, Carbohydrate 31 g, Cholesterol 95 mg, Fat 1, Fiber 2 g, Protein 36 g, SaturatedFat 3 g, ServingSize 1 Serving, Sodium 810 mg, Sugar 4 g, TransFat 0 g

CHICKEN CREOLE SOUP

Chicken Creole Soup image

Make and share this Chicken Creole Soup recipe from Food.com.

Provided by CookbookCarrie

Categories One Dish Meal

Time 1h55m

Yield 8 serving(s)

Number Of Ingredients 14

Ingredients

2 tablespoons butter or 2 tablespoons margarine
2 medium onions, chopped (2 cups)
2 stalks celery, chopped (2 cups)
1 medium green bell pepper, coarsely chopped (1 cup)
2 teaspoons finely chopped garlic
2 1/2 lbs boneless skinless chicken breasts or 2 1/2 lbs boneless skinless chicken thighs, cut into 1 inch pieces
1/4 cup flour
4 cups chicken broth
2 (14 1/2 ounce) cans diced tomatoes, undrained (I use the petite diced that you get at superwalmart)
2 dried bay leaves or 1 fresh bay leaf
1 teaspoon salt
1/4 teaspoon ground red pepper (cayenne)
1 cup uncooked regular long grain rice
2 cups water

Steps:

Melt butter in 5 to 6 quart dutch oven over medium-high heat.
Cook onions, celery, bell pepper, garlic and chicken in butter 7 to 9 minutes, stirring frequently, until onion is softened and chicken is no longer pink in the center.
Stir in flour.
Cook 5 to 6 minutes, stirring constantly, until flour is light brown.
Stir in remaining ingredients except rice and water.
Heat to boiling; reduce heat to medium low.
Cover and cook 25 to 30 minutes, stirring occasionally, until chicken is tender.
Meanwhile, cook rice in water as directed on package; stir cooked rice into soup.
Remove bay leaves.

CREOLE CHICKEN SOUP

Creole Chicken Soup image

Just put this in the slow cooker in the morning and get a whiff of heaven when you come in the door in the evening! I cook it on high heat for one hour while the family gets ready for school and work, then turn it to low before we leave for the day. This is great served with corn muffins or over rice. Lots of ingredients but, except for the okra, they are all things that most cooks have on the shelf, or in the freezer or fridge. From the folks at Rodale Press's book "Your Family Will Love It." (Mine sure does!)

Provided by Acerast

Categories Creole

Time 10h20m

Yield 8 serving(s)

Number Of Ingredients 19

Ingredients

2 lbs boneless skinless chicken thighs
1/2 lb low-fat kielbasa
1 1/2 cups okra, sliced (fresh or frozen)
1 large onion, chopped
1 large sweet green pepper, chopped
2 garlic cloves, minced
1 1/2 cups frozen corn
1/4 cup rice
6 cups low sodium chicken broth
15 ounces low-sodium tomato sauce
1/4 cup ketchup
1 tablespoon Dijon mustard
3 -4 drops Tabasco sauce
1 teaspoon lemon juice
2 teaspoons sugar
2 teaspoons dried thyme
2 teaspoons dried basil
1/4 teaspoon salt
1/4 teaspoon ground black pepper

Steps:

Combine ingredients in a 6 quart slow cooker.
Cook on high for 1 hour.
Stir, reduce heat to low and cook 7 - 9 hours.
Remove chicken from the pot, cool slightly.
Chop chicken into bite-sized pieces; return to pot.

Nutrition Facts : Calories 266.1, Fat 6.1, SaturatedFat 1.6, Cholesterol 94.4, Sodium 339.9, Carbohydrate 25.2, Fiber 3.1, Sugar 6.8, Protein 29

Tips:

Use a flavorful Creole seasoning blend. This is the key to getting that authentic Creole flavor in your soup. You can either make your own blend or purchase a store-bought one.

Don't overcrowd the pot. If you add too much chicken or vegetables to the pot, the soup will be too thick and the flavors won't have a chance to develop properly.

Let the soup simmer for at least 30 minutes. This will allow the flavors to meld and develop. The longer you simmer the soup, the better it will taste.

Serve the soup with your favorite toppings. Some popular options include rice, bread, and hot sauce.

Make a big batch of soup and freeze it for later. This is a great way to have a delicious and nutritious meal on hand whenever you need it.

Conclusion:

Chicken Creole soup is a delicious and flavorful soup that is perfect for a cold winter day. It is easy to make and can be tailored to your own taste preferences. With its bold flavors and hearty ingredients, Chicken Creole soup is sure to be a hit with your family and friends.

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