Wednesday, October 28, 2009
I made this soup/stew over the weekend - and it is FABulous! Seriously. I am a soup snob. This is great! It has just enough "heat", plenty of body and lots of chicken. I'd even serve this to guests with some cornbread and a salad. I picked up this little mini-cookbook from Walgreen's the other day, and I have about two dozen recipes I'm dying to try.
Anyway... here's the recipe (fyi, anything with an asterisk means I veered from recipe):
Chicken Creole Soup
2 T butter
2 medium onions, coarsely chopped (about 1 cup)
2 medium celery stalks, coarsely chopped (about 1 cup)
1 medium green bell pepper, coarsely chopped (about 1 cup)
2 t finely chopped garlic
2 1/2 lbs boneless skinless chicken breasts, cut into 1" pieces
1/4 c all purpose flour
2 cans (14.5 oz each) diced tomatoes, undrained*
4 c (32 oz) reduced sodium chicken broth*
2 c water
1 c uncooked regular long grain white rice*
1 t salt
1/4 t ground red pepper (cayenne)
2 dried bay leaves
1: 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.
2: Stir in flour. Cook 5 to 6 minutes, stirring constantly, until flour is light brown.
3: 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.
...I used one 14.5oz can seasoned (for chili) diced tomatoes and one can 10 oz can Rotel (all I had in the house)
...I used regular chicken broth
...I used brown rice instead of white, which also meant I needed to adjust the simmer time to about 40 minutes to allow the brown rice to fully cook
I also let it sit on the stove, with the burner off and the lid off - to let some of the liquid evaporate -- I like it more like a stew.
(And I swear, I can't find the booklet for sale online... sorry.)