Chicken Creole Soup

Chicken Creole Soup

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

Prep Time

35

Minutes

Total Time

55

Minutes

Makes

8

servings

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.
Makes 8 servings (1 1/2 cups each)

Nutrition Information:

1 Serving (1 Serving)
  • Calories 340
    • (Calories from Fat 70),
  • Total Fat 8g
    • (Saturated Fat 3g,
    • Trans Fat 0g),
  • Cholesterol 95mg;
  • Sodium 810mg;
  • Total Carbohydrate 31g
    • (Dietary Fiber 2g,
    • Sugars 4g),
  • Protein 36g;
Percent Daily Value*:
    Exchanges:
    • 1 1/2 Starch;
    • 0 Fruit;
    • 0 Other Carbohydrate;
    • 0 Skim Milk;
    • 0 Low-Fat Milk;
    • 0 Milk;
    • 1 Vegetable;
    • 4 1/2 Very Lean Meat;
    • 0 Lean Meat;
    • 0 High-Fat Meat;
    • 1 Fat;
    Carbohydrate Choices:
    • 2;
    *Percent Daily Values are based on a 2,000 calorie diet.