Chicken Creole Soup -

5 from 6 votes

Chicken Creole Soup

This Chicken Creole Soup features chicken simmered with tomatoes and vegetables. It's a delicious and easy recipe for a winter night!

Prep Time10

Cook Time40

Total Time50

Course: Main Course, Soup

Cuisine: American, Cajun

Keyword: chicken, creole

Servings: servings

Calories: 378kcal

Author: David

Ingredients

2 Tbsp unsalted butter
1 large yellow onion diced
3 stalks celery chopped
1 green bell pepper chopped
3 pounds boneless skinless chicken breasts or thighs, cut into 1” pieces
2 tsp minced garlic
¼ cup all-purpose flour
2 14.5-oz. cans diced tomatoes, undrained
1 10-oz. package frozen cut okra
4 cups low sodium chicken broth
2 cups water
1 cup uncooked white rice
2 bay leaves
2 tsp Creole seasoning
½ tsp black pepper
¼ tsp dried thyme
¼ tsp cayenne pepper
{for serving} crusty bread

Instructions

Using a large Dutch oven or stockpot, add butter and place over medium heat.
Once butter has melted, add onions, celery, bell pepper and chicken; stir until well combined. Sauté, stirring occasionally, for 6-8 minutes, or until onion has softened.
Add garlic, stir and continue cooking for another 1-2 minutes.
Add flour; stir until well combined. Cook for 5-6 minutes, stirring often.
Add remaining ingredients (diced tomatoes, okra, chicken broth, water, rice, bay leaves, Creole seasoning, black pepper, thyme and cayenne pepper); stir until well combined.
Increase heat to medium-high heat and bring soup to a boil. Once boiling, reduce heat to medium-low and continue cooking for 20-25 minutes, or until chicken and rice are both fully cooked. Remove bay leaves.
Serve hot with crusty bread.

Notes

I omitted salt in this recipe as many Creole seasoning blends are high in salt. If your Creole seasoning mixture is sodium-free, I recommend adding 1 teaspoon of kosher salt along with the other seasonings.

Nutrition