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Chicken Creole Soup

  • Prep 25 min
  • Total 1 hr 20 min
  • Ingredients 14
  • Servings 8

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
pounds boneless, skinless chicken breasts or thighs, cut into 1-inch pieces
1/4
cup Gold Medal™ all-purpose flour
1
carton (32 oz) Progresso™ chicken broth
2
cans (14.5 ounces each) diced tomatoes, undrained
2
dried bay leaves
1
teaspoon salt
1/4
teaspoon ground red pepper (cayenne)
1
cup uncooked regular long-grain rice
2
cups water

Nutrition Information

NUTRITION INFORMATION PER SERVING

Serving Size: 1 Serving
Calories
345
Calories from Fat
70
% Daily Value
Total Fat
8g
Saturated Fat
3g
Cholesterol
95mg
Sodium
810mg
Total Carbohydrate
32g
Dietary Fiber
2g
Protein
36g
% Daily Value*:
Iron
16%
16%
Exchanges:
2 Vegetable; 4 Very Lean Meat; 1 Fat;
Carbohydrate Choice
2
*Percent Daily Values are based on a 2,000 calorie diet.

Expert Tips

Add flour to vegetable and chicken mixture. Cook, stirring constantly, until flour is light brown.

Directions

  • 1 Melt butter in 5- to 6-quart Dutch oven over medium-high heat. Cook onions, celery, bell pepper, garlic and chicken in butter 7 to 9 minutes, stirring frequently, until onion is softened and chicken is no longer pink in center.
  • 2 Stir in flour. Cook 5 to 6 minutes, stirring constantly, until flour is light brown. Stir in remaining ingredients except rice and water. Heat to boiling; reduce heat to medium-low.
  • 3 Cover and cook 25 to 30 minutes, stirring occasionally, until chicken is tender. Meanwhile, cook rice in water as directed on package; stir cooked rice into soup. Remove bay leaves.

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