Chicken Creole Soup

Name: Chicken Creole Soup
Prep time: 55 min
Cook time: 55 min
Total time: 55 min
Yield: 8
Cuisine: Global
Ingredients: 2 Tbsps butter or margarine; 822 grams cans each) diced tomatoes, undrained; 237 milliliters medium stalks celery, coarsely chopped; 907 grams carton reduced-sodium chicken broth (4 cups); 2 dried bay leaves; 59 milliliters Gold all-purpose flour; 2 teaspoons finely chopped garlic; 237 milliliters medium green bell pepper, coarsely chopped; 0 teaspoons ground red pepper (cayenne); 237 milliliters medium onions, coarsely chopped; 237 milliliters uncooked regular long-grain rice; 1 teaspoon salt; 1 kilograms boneless, skinless chicken breasts or thighs, cut into 1-inch pieces; 473 milliliters water

You can never have too many main course recipes, so give Chicken Creole Soup a try. This recipe covers 23% of your daily requirements of vitamins and minerals. This recipe makes 8 servings with 324 calories, 34g of protein, and 7g of fat each. If you have regular rice, chicken breasts, bay leaves, and a few other ingredients on hand, you can make it. To use up the salt you could follow this main course with the Apple Turnovers Recipe as a dessert. Autumn will be even more special with this recipe. From preparation to the plate, this recipe takes roughly 55 minutes.

Instructions

In 5- to 6-quart Dutch oven, melt butter over medium-high heat.

Ingredients you will need

Butter

Equipment you will use

Dutch Oven

Add onions, celery, bell pepper, garlic and chicken; cook 7 to 9 minutes, stirring frequently, until onion is softened.

Ingredients you will need

Bell Pepper

Whole Chicken

Celery

Garlic

Onion

Stir in flour. Cook 5 to 6 minutes, stirring constantly, until flour is light brown.

Ingredients you will need

All Purpose Flour

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.

Ingredients you will need

Whole Chicken

Rice