Today is very much a soup day. It’s once again freezing outside. Something warm and a little spicy sounded perfect.
My mom (or my sister, can’t remember) gave me one of those supermarket checkout books from Betty Crocker that’s about a million years old. It focuses entirely on soups, stews, chilis, and crockpot offerings. This is the one I make most frequently. It’s a hearty soup that I think actually tastes better as a leftover. The rice that you add to the soup thickens it up considerably the next day. If you prefer it more soup-like for a leftover, thin it out with a little extra chicken broth.
Chicken Creole Soup
- 2 tbsp butter
- 2.5 lbs skinless boneless chicken breasts or thighs cut into 1 in. pieces (I used breasts this time. If you use thighs, go easy on the butter.)
- 2 medium onions, chopped
- 2 celery stalks, chopped
- 1 medium green bell pepper, chopped
- 2 tsp garlic, finely chopped
- 1/4 cup flour
- 4 cups chicken broth
- 2 (14.5 oz) cans diced tomatoes, undrained
- 1 tsp salt
- 1/4 tsp pepper
- 2 dried bay leaves
- 1/4 tsp cayenne pepper
- 1 cup uncooked rice
- 2 cups water
Melt 2 tbsp butter over medium high heat. Add chicken, onions, celery, pepper, and garlic and cook until onions are softened and chicken is no longer pink in the center, around 7-9 minutes, stirring frequently.
Add flour and cook until flour is golden brown, approx. 5-7 minutes, stirring constantly.
Add broth, tomatoes, bay leaves, salt & pepper, and cayenne. Stir. Heat until boiling, cover, reduce heat to medium low and cook an additional 20-25 minutes, stirring occasionally.
While soup simmers, cook rice and water according to package directions. Once rice is finished, stir into soup. Serves 8.