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Chicken Creole Soup

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