Best Chicken Creole Soup Recipes

CHICKEN CREOLE SOUP

Steps:

• 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.
• Stir in flour. Cook 5 to 6 minutes, stirring constantly, until flour is light brown.
• 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.

CHICKEN CREOLE SOUP

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.

CREOLE CHICKEN SOUP

Steps:

• Combine ingredients in a 6 quart slow cooker.
• Cook on high for 1 hour.
• Stir, reduce heat to low and cook 7 - 9 hours.
• Remove chicken from the pot, cool slightly.
• Chop chicken into bite-sized pieces; return to pot.

CREOLE CHICKEN SOUP

Steps:

• 1. Coat a 4 qt. pot w/ cooking spray and preheat over med-high heat. Add the chicken breasts and cook for a couple of minutes on ea. side or until the chicken is nicely browned. 2. Add the water or broth, tomatoes onions, mushrooms, celery, rice, bouillon granules, garlic, cajun seasoning, and thyme to the pot w/ the chicken, and bring the mixture to a boil. Reduce the heat to low, cover, and simmer for 25 minutes or until the chicken is tender and thoroughly cooked. 3. Remove the chicken from the pot and set aside. Cook the soup for an additional 20 minutes or until the rices is almost tender. 4. Add the corn and okra to the sop and cook for 10 minutes or until the okra, corn, and rice are tender. Pull the chicken met from the bones and tear it into bit-sized pieces. Add the chicken to the soup and simmer for an additional minute or two.