Chicken Creole Soup

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

Ingredients

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

Directions

Directions

  • 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.

Notes










Tips

 

Nutrition Information

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.