Chicken Creole Soup
Chicken soup with a kick, really tasty and easy.
Steps
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 frequently , until onion is softened and chicken is no longer pink in the center.
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 boiling.
Reduce heat to medium low.
Cover and cook 25 to 30 minutes , stirring occasionally , until chicken is tender.
Meanwhile , cook rice in water as directed on package.
Stir cooked rice into soup.
Remove bay leaves.
Ingredients
butter, onions, celery, green bell pepper, garlic, boneless skinless chicken breasts, flour, chicken broth, diced tomatoes, dried bay leaves, salt, ground red pepper, long grain rice, water