Chicken Creole Soup

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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 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 white rice
1
teaspoon salt
1/4
teaspoon ground red pepper (cayenne)
2
dried bay leaves

Directions

  1. 1 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.
  2. 2 Stir in flour. Cook 5 to 6 minutes, stirring constantly, until flour is light brown.
  3. 3 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.

Notes

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Nutrition Information

Recipe Step Photos

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