Chicken Creole Soup

 

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.