Ver en Español
How to Make Flan
Peruvian Arroz con Pollo
Chicken Creole Soup
chicken creole soup
tablespoons butter or margarine
medium onions, coarsely chopped (1 cup)
medium stalks celery, coarsely chopped (1 cup)
medium green bell pepper, coarsely chopped (1 cup)
teaspoons finely chopped garlic
pounds boneless, skinless chicken breasts or thighs, cut into 1-inch pieces
cup Gold Medal™ all-purpose flour
carton (32 oz) Progresso™ chicken broth
cans (14.5 ounces each) diced tomatoes, undrained
dried bay leaves
teaspoon ground red pepper (cayenne)
cup uncooked regular long-grain rice
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.
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.
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.
Calories from Fat
% Daily Value
% Daily Value*:
2 Vegetable; 4 Very Lean Meat; 1 Fat;
*Percent Daily Values are based on a 2,000 calorie diet.
© 2019 ®/TM General Mills All Rights Reserved
We also Love
Chicken Tamales with Adobo Sauce
Tomato and Roasted Sweet Pepper Soup
Red Chile Shredded Chicken for Tacos
Chicken Vizcaína-Style with Grands!™ Biscuits
Lentil Vegetable Soup
Try These Next
Chicken and Orzo Supper
Chicken and Pastina Soup
Shredded Chicken Arepa with Hogao Sauce
Spanish Chicken Supper
Creamy Corn and Broccoli Chowder
Rate and Comment
There are no social login steps defined in Sitecore for this flow!