Lunch
Chicken Creole Soup
Description
Chicken soup? Cook up a spicy-thick Creole style soup with lots of tomatoes and rice.
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
Directions:
- 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.
- Stir in flour. Cook 5 to 6 minutes, stirring constantly, until flour is light brown.
- 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.
