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8

Chicken Creole Soup

12 Ratings

5 Comments

Prep 35 min
Total 55 min
Servings 8

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

By Betty Crocker Kitchens

March 15, 2010

Make with

Gold Medal Flour

Ingredients

tablespoons butter or margarine

medium onions, coarsely chopped (1 cup)

medium stalks celery, coarsely chopped (1 cup)

medium green bell pepper, coarsely chopped (1 cup)

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

carton (32 oz) Progresso™ reduced-sodium chicken broth (4 cups)

cans (14.5 oz each) diced tomatoes, undrained

cups water

cup uncooked regular long-grain rice

teaspoon salt

1/4

teaspoon ground red pepper (cayenne)

dried bay leaves

Steps

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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 Facts

Serving Size: 1 Serving

Calories: 340
Calories from Fat: 70

% Daily Value

Total Fat: 8g; 12%
Saturated Fat 3g 16% Trans Fat 0g
Cholesterol: 95mg; 31%
Sodium: 810mg; 34%
Potassium: 670mg; 19%
Total Carbohydrate: 31g; 10%
Dietary Fiber 2g 9% Sugars 4g
Protein: 36g

% Daily Value*:

Vitamin A: 8%; 8%
Vitamin C: 20%; 20%
Calcium: 8%; 8%
Iron: 20%; 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;