Chicken Creole Soup

Dairy Free
Health score
20%
Chicken Creole Soup
55 min.
8
325kcal

Suggestions


Welcome to a culinary adventure that will transport your taste buds straight to the heart of Creole cuisine! Our Chicken Creole Soup is a delightful blend of flavors and textures, perfect for any meal of the day. Whether you're looking for a hearty lunch, a comforting dinner, or a satisfying main course, this soup has got you covered.

Imagine tender pieces of chicken simmered to perfection in a rich, aromatic broth, complemented by the vibrant colors of fresh vegetables like bell peppers, onions, and celery. The addition of spices, including a hint of cayenne pepper, brings a warm kick that will awaken your senses and leave you craving more. Plus, with the inclusion of long-grain rice, this dish is not only filling but also incredibly satisfying.

What makes this recipe even more appealing is that it’s dairy-free, making it a great option for those with dietary restrictions or anyone looking to enjoy a lighter meal without sacrificing flavor. In just 55 minutes, you can whip up a pot of this delicious soup that serves eight, making it perfect for family gatherings or meal prep for the week ahead.

So grab your Dutch oven and get ready to create a bowl of comfort that’s bursting with Creole flair. Your kitchen will be filled with enticing aromas, and your family and friends will be begging for seconds. Let’s dive into this delightful recipe and savor every spoonful!

Ingredients

  • tablespoons butter 
  • cup onion coarsely chopped
  • cup celery stalks coarsely chopped
  • cup bell pepper green coarsely chopped
  • teaspoons garlic finely chopped
  • 2.5 lb chicken breast boneless skinless cut into 1-inch pieces
  • 0.3 cup flour all-purpose
  • 32 oz chicken broth reduced-sodium (4 cups)
  • 29 oz tomatoes diced undrained canned
  • cups water 
  • cup rice long-grain uncooked
  • teaspoon salt 
  • 0.3 teaspoon ground pepper red (cayenne)
  •  bay leaves dried

Equipment

  • dutch oven

Directions

  1. In 5- to 6-quart Dutch oven, melt butter over medium-high heat.
  2. Add onions, celery, bell pepper, garlic and chicken; cook 7 to 9 minutes, stirring frequently, until onion is softened.
  3. Stir in flour. Cook 5 to 6 minutes, stirring constantly, until flour is light brown.
  4. Stir in remaining ingredients.
  5. 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.
  6. Remove bay leaves.

Nutrition Facts

Calories325kcal
Protein42.88%
Fat20.13%
Carbs36.99%

Properties

Glycemic Index
33.4
Glycemic Load
13.88
Inflammation Score
-6
Nutrition Score
21.943043436693%

Flavonoids

Apigenin
0.37mg
Luteolin
1.03mg
Isorhamnetin
1mg
Kaempferol
0.18mg
Myricetin
0.05mg
Quercetin
5.05mg

Nutrients percent of daily need

Calories:324.54kcal
16.23%
Fat:7.14g
10.99%
Saturated Fat:1.5g
9.36%
Carbohydrates:29.52g
9.84%
Net Carbohydrates:27.19g
9.89%
Sugar:4.45g
4.94%
Cholesterol:92.99mg
31%
Sodium:1071.58mg
46.59%
Alcohol:0g
100%
Alcohol %:0%
100%
Protein:34.23g
68.46%
Vitamin B3:16.53mg
82.65%
Selenium:51µg
72.85%
Vitamin B6:1.3mg
65.1%
Phosphorus:367.26mg
36.73%
Vitamin C:28.4mg
34.43%
Manganese:0.51mg
25.45%
Potassium:869.4mg
24.84%
Vitamin B5:2.48mg
24.84%
Vitamin B2:0.32mg
18.61%
Magnesium:62.2mg
15.55%
Vitamin B1:0.23mg
15.48%
Iron:2.13mg
11.82%
Copper:0.22mg
10.97%
Zinc:1.42mg
9.45%
Fiber:2.33g
9.33%
Vitamin A:443.84IU
8.88%
Vitamin E:1.28mg
8.51%
Folate:33.27µg
8.32%
Vitamin K:8.52µg
8.11%
Calcium:66.72mg
6.67%
Vitamin B12:0.31µg
5.16%