Chicken Creole Soup

Submitted by CookbookCarrie

"Chicken soup with a kick, really tasty and easy."

 

• Ready In: 1hr 55mins
• Ingredients: 14
• Serves: 8

ingredients

• 2 tablespoons butter or 2 tablespoons margarine
• 2 medium onions, chopped (2 cups)
• 2 stalks celery, chopped (2 cups)
• 1 medium green bell pepper, coarsely chopped (1 cup)
• 2 teaspoons finely chopped garlic
• 2 1⁄2 lbs boneless skinless chicken breasts or 2 1/2 lbs boneless skinless chicken thighs, cut into 1 inch pieces
• 1⁄4 cup flour
• 4 cups chicken broth
• 2 (14 1/2 ounce) cans diced tomatoes, undrained (I use the petite diced that you get at superwalmart)
• 2 dried bay leaves or 1 fresh bay leaf
• 1 teaspoon salt
• 1⁄4 teaspoon ground red pepper (cayenne)
• 1 cup uncooked regular long grain rice
• 2 cups water

directions

1. Melt butter in 5 to 6 quart dutch oven over medium-high heat.
2. 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 the center.
3. Stir in flour.
4. Cook 5 to 6 minutes, stirring constantly, until flour is light brown.
5. Stir in remaining ingredients except rice and water.
6. Heat to boiling; reduce heat to medium low.
7. Cover and cook 25 to 30 minutes, stirring occasionally, until chicken is tender.
8. Meanwhile, cook rice in water as directed on package; stir cooked rice into soup.
9. Remove bay leaves.

Reviews

[Miraklegirl]

Very tasty variation on chicken soup (which we eat all the time). I added a chopped red pepper as well. Thanks!