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Chicken Creole Soup

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Chicken Creole Soup
  • Prep 35 min
  • Total 55 min
  • Servings 8
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Chicken soup? Cook up a spicy-thick Creole style soup with lots of tomatoes and rice.
Updated Mar 15, 2010

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
Make With
Make With
Gold Medal Flour

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

340 Calories, 8g Total Fat, 36g Protein, 31g Total Carbohydrate, 4g Sugars

Nutrition Facts

Serving Size: 1 Serving
Calories
340
Calories from Fat
70
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;
Carbohydrate Choice
2
*Percent Daily Values are based on a 2,000 calorie diet.
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