Chicken Creole Soup
Dive into a bowl of vibrant, flavor-packed Chicken Creole Soup, a hearty one-pot wonder that brings the bold flavors of the Louisiana Bayou to your table. This recipe combines tender chicken breasts, aromatic vegetables like onion, bell pepper, and celery, and a savory blend of Creole spices, including paprika, thyme, and a hint of cayenne for a subtle kick. Simmered with diced tomatoes, chicken broth, and fluffy long-grain rice, this soup is as comforting as it is satisfying. Ready in under an hour, it's perfect for a weeknight dinner that doesn’t skimp on taste. Garnish with fresh parsley and scallions for a pop of color and freshness, and serve it up piping hot for a meal that’s guaranteed to impress. Ideal for fans of Southern-inspired cuisine, this Chicken Creole Soup recipe is both easy to make and irresistibly delicious!
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Recipe Information
Ingredients
- 2 tablespoons olive oil
- 1 pound chicken breast
- 1 medium yellow onion
- 1 medium green bell pepper
- 2 celery stalks
- 3 garlic cloves
- 1 teaspoon paprika
- 1 teaspoon ground thyme
- 0.25 teaspoon cayenne pepper
- 14 ounces diced tomatoes (canned)
- 4 cups chicken broth
- 0.5 cup long-grain white rice
- 1 teaspoon salt
- 0.5 teaspoon black pepper
- 1 bay leaf
- 2 scallions (optional garnish)
- 2 tablespoons fresh parsley (optional garnish)
Instructions
Heat the olive oil in a large pot over medium heat.
Cut the chicken breast into bite-sized pieces. Add it to the pot and cook for 5 minutes, stirring occasionally, until lightly browned. Remove the chicken from the pot and set aside.
Chop the yellow onion, green bell pepper, and celery. Mince the garlic cloves.
In the same pot, add the chopped onion, bell pepper, and celery. Sauté for 5 minutes, until softened.
Add the minced garlic and cook for 1 minute until fragrant.
Stir in the paprika, thyme, and cayenne pepper, coating the vegetables evenly with the spices.
Pour in the canned diced tomatoes (with their juice) and chicken broth. Stir well to combine.
Add the browned chicken back into the pot, along with the rice, salt, black pepper, and bay leaf.
Bring the soup to a boil, then lower the heat to a simmer. Cover the pot and cook for 25-30 minutes, stirring occasionally, until the rice is tender.
Remove the bay leaf and adjust the seasoning to taste, adding more salt or cayenne pepper if desired.
Ladle the soup into bowls. Garnish with sliced scallions and freshly chopped parsley if desired.
Serve hot and enjoy your Chicken Creole Soup!
Nutrition Facts
Calories |
1317 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 46.3 g | 59% | |
| Saturated Fat | 8.7 g | 43% | |
| Polyunsaturated Fat | 5.0 g | ||
| Cholesterol | 390 mg | 130% | |
| Sodium | 6872 mg | 299% | |
| Total Carbohydrate | 80.2 g | 29% | |
| Dietary Fiber | 13.9 g | 50% | |
| Total Sugars | 26.5 g | ||
| Protein | 151.9 g | 304% | |
| Vitamin D | 0.0 mcg | 0% | |
| Calcium | 340 mg | 26% | |
| Iron | 10.6 mg | 59% | |
| Potassium | 3783 mg | 80% | |
*The % Daily Value tells you how much a nutrient in a serving of food contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.
