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

2 1/2

pounds boneless, skinless chicken breasts or thighs, cut into 1-inch pieces

1/4

cup Gold Medal™ all-purpose flour

carton (32 oz) Progresso™ chicken broth

cans (14.5 ounces each) diced tomatoes, undrained

dried bay leaves

teaspoon salt

1/4

teaspoon ground red pepper (cayenne)

cup uncooked regular long-grain rice

cups water

Hide Images

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.