CHICKEN CREOLE SOUP

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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

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

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