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Ingredients
| unsalted butter: 2 Tbl |
| onions (chopped): 1 cup |
| celery (chopped): 1 cup (coarsely chopped) |
| green bell pepper (chopped): 1 cup (coarsely chopped) |
| garlic (crushed): 2 tsp |
| chicken breasts: 2.5 lbs (boneless, skinless,cut into 1-inch pieces) |
| all-purpose flour (unsifted): 1/4 cup |
| chicken broth: 2 lbs |
| red tomatoes: 29 oz |
| water: 2 cups |
| long grain rice: 1 cup |
| salt: 1 tsp |
| ground red pepper: 1/4 tsp |
| bay leaf: 2 |
Chicken Creole Soup
Credit: www.recipe.com
User rating:
-
Prep Time
35 min -
Cook Time
20 min -
Servings
8 serving(s)
Tags
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. Stir in flour. Cook 5 to 6 minutes, stirring constantly, until flour
is light brown. 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. Tip:
High Altitude (3500-6500 ft): No change.