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Creole Chicken and Vegetable Soup
Though we have some suggestions on what to throw in the pot, you can use any fresh or frozen vegetables you have on hand to prepare this quick and easy soup.
Makes 15 (1-cup) servings.
Prep Time: 15 minutes Cook Time: 30 minutes
Ingredients
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2 tablespoons vegetable oil
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1/2 cup diced celery
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1/2 cup diced green bell pepper
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1/2 cup chopped onion
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2 tablespoons minced garlic
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1 pound boneless skinless chicken breasts, cubed
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1 bag (16 ounces) frozen mixed vegetables
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4 1/2 cups water
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4 cups chicken broth
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1 can (14 1/2 ounces) diced tomatoes
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1 can (6 ounces) tomato paste
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1 package ZATARAIN'S® Chicken Creole Rice Mix
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Directions
1. Heat oil in large saucepot on Dutch oven on medium heat. Add celery, bell pepper, onion and garlic; cook and stir 5 minutes or until lightly browned.
2. Stir in chicken, frozen vegetables, water, chicken broth, tomatoes, tomato paste and Rice Mix; bring to boil.
3. Reduce heat to low; cover and simmer 25 minutes or until rice is tender.
Nutritional Info per 1 serving
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| Calories: 143 |
Sodium: 690 |
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| Fat: 3 |
Carbohydrates: 19 |
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| Cholesterol: 21 |
Fiber: 2 |
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| Protein: 10 |
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