Chicken Creole Soup

13 Ratings

6 Reviews

Prep 35 min
Total 55 min
Servings 8

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

By Betty Crocker Kitchens

Updated March 15, 2010

Make with

Gold Medal Flour

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

Steps

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 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;