Chicken Creole Soup
Prep Time: 25 minutes (Start to finish 1hr and 20 minutes.)
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 ½ lbs boneless skinless chicken breast cut into 1-inch pieces
¼ cup flour
4 cups reduced-sodium chicken broth
2 cans (14.5 oz each) diced tomatoes, undrained
2 dried bay leaves
1 teaspoon salt
½ teaspoon pepper
¼ teaspoon ground red pepper (Cayenne)
¼ teaspoon Paprika
1 cup uncooked rice
2 cups water
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 often, until onion is softened and chicken in 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 a boiling; reduce heat to medium-low.
3. Cover and cook 25 to 20 minutes, stirring occasionally, until chicken is tender. Meanwhile, cook rice in water as directed on package, stir rice into soup. Remove bay leaves.
8 servings (1 ½ cups each).
350 cal
8 g Total fat
Sodium 540 mg
Cholesterol 95 mg
Carb 32g
Protein 37g
This blog is from a Homeschool Mom, who is an artist, living now in the Pacific Northwest.
