Joys Life Diet Soup Creole Recipes

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CHICKEN CREOLE SOUP



Chicken Creole Soup image

Make and share this Chicken Creole Soup recipe from Food.com.

Provided by CookbookCarrie

Categories     One Dish Meal

Time 1h55m

Yield 8 serving(s)

Number Of Ingredients 14

2 tablespoons butter or 2 tablespoons margarine
2 medium onions, chopped (2 cups)
2 stalks celery, chopped (2 cups)
1 medium green bell pepper, coarsely chopped (1 cup)
2 teaspoons finely chopped garlic
2 1/2 lbs boneless skinless chicken breasts or 2 1/2 lbs boneless skinless chicken thighs, cut into 1 inch pieces
1/4 cup flour
4 cups chicken broth
2 (14 1/2 ounce) cans diced tomatoes, undrained (I use the petite diced that you get at superwalmart)
2 dried bay leaves or 1 fresh bay leaf
1 teaspoon salt
1/4 teaspoon ground red pepper (cayenne)
1 cup uncooked regular long grain rice
2 cups water

Steps:

  • Melt butter in 5 to 6 quart dutch oven over medium-high heat.
  • Cook onions, celery, bell pepper, garlic and chicken in butter 7 to 9 minutes, stirring frequently, until onion is softened and chicken is no longer pink in the center.
  • Stir in flour.
  • Cook 5 to 6 minutes, stirring constantly, until flour is light brown.
  • Stir in remaining ingredients except rice and water.
  • Heat to boiling; reduce heat to medium low.
  • Cover and cook 25 to 30 minutes, stirring occasionally, until chicken is tender.
  • Meanwhile, cook rice in water as directed on package; stir cooked rice into soup.
  • Remove bay leaves.

CREOLE VEGETABLE SOUP



Creole Vegetable Soup image

A recipe from Tony Chachere's Cajun Country Cookbook. Sounds wonderful, so am posting here to try this week. Could also be made in the crockpot, which I'll definitely try.

Provided by Heydarl

Categories     Vegetable

Time 3h15m

Yield 10 , 10 serving(s)

Number Of Ingredients 18

1 kg stewing beef, diced
1 liter beef stock
1 1/2 liters water
creole seasoning
2 celery ribs
1 large onion
1 large potato
1 (800 g) can chopped tomatoes
1 cup cabbage, chopped
3 carrots, chopped
2 stalks celery, chopped
1/2 onion, chopped
1/2 potato, chopped
3 sprigs parsley, minced
1 cup corn kernel, frozen
2 tablespoons uncooked rice
1 turnip, diced
1 handful broken spaghetti or 1 macaroni

Steps:

  • In a large covered pot, boil meat in seasoned stock and water with whole ribs of celery, whole onion and whole potato.
  • Simmer for 3 hours or longer.
  • Take soup meat from pot and remove meat from bone. Chop into bite sized pieced, discarding bone and fat.
  • Mash well cooked vegetables through a strainer or puree with stock blender. Return these ingredients and meat to the liquid.
  • Add al other vegetables and rice, cook until vegetables are well done.
  • Break small amount of spaghetti or macaroni into soup during last 20 minutes of cooking.

Nutrition Facts : Calories 355.2, Fat 19.9, SaturatedFat 8, Cholesterol 66.9, Sodium 433.4, Carbohydrate 22.3, Fiber 3.9, Sugar 5.2, Protein 22.4

CREOLE SOUP



Creole Soup image

Special seasonings set this flavorful soup apart from any others I've tried. It makes a nice big batch, so it's perfect when feeding a crowd. Plus, leftovers freeze well. - Del Mason, Martensville, Saskatchewan

Provided by Taste of Home

Categories     Lunch

Time 50m

Yield 18 servings (4-1/2 quarts).

Number Of Ingredients 17

1 pound ground beef
1 medium onion, finely chopped
8 cups water
1 can (28 ounces) diced tomatoes, undrained
3 cups shredded cabbage
3 cups cubed peeled potatoes
1 can (15-1/2 ounces) pork and beans
1 can (10-3/4 ounces) condensed tomato soup, undiluted
1 can (4 ounces) mushroom stems and pieces, undrained
1 cup sliced carrots
1 cup chopped green pepper
1 cup frozen peas
3 celery ribs with leaves, finely chopped
3 chicken bouillon cubes
2 tablespoons dried parsley flakes
1 teaspoon each Cajun seasoning, chili powder, Creole seasoning, pepper, crushed red pepper flakes and Italian seasoning
1 bay leaf

Steps:

  • In a soup kettle or Dutch oven, cook beef and onion over medium heat until meat is no longer pink; drain. , Add the remaining ingredients; bring to a boil. Reduce heat; simmer, uncovered, for 25 minutes or until vegetables are tender. Discard bay leaf before serving.

Nutrition Facts : Calories 128 calories, Fat 3g fat (1g saturated fat), Cholesterol 13mg cholesterol, Sodium 571mg sodium, Carbohydrate 18g carbohydrate (6g sugars, Fiber 4g fiber), Protein 8g protein.

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