Chicken Creole Soup

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

  • Prep Time 35 min
  • Total Time 55 min
  • Servings 8

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
  • 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.
 

Nutrition Information

NUTRITION INFORMATION PER SERVING

Serving Size: 1 Serving
Calories
340
(
Calories from Fat
70),
% Daily Value
Total Fat
8g
8%
(Saturated Fat
3g,
3%
Trans Fat
0g
0%
),
Cholesterol
95mg
95%;
Sodium
810mg
810%;
Total Carbohydrate
31g
31%
(Dietary Fiber
2g
2%
  Sugars
4g
4%
),
Protein
36g
36%
;
% Daily Value*:
Vitamin A
8%;
Vitamin C
20%;
Calcium
8%;
Iron
20%;
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.