Chicken Creole Soup

Ingredients

2 tablespoons butter or margarine
2 medium onions, coarsely chopped (1 cup)
2 medium stalks celery, coarsely chopped (1 cup)
1 medium green bell pepper, coarsely chopped (1 cup)
2 teaspoons finely chopped garlic
2 1/2 pounds boneless, skinless chicken breasts or thighs, cut into 1-inch pieces
1/4 cup Gold Medal™ all-purpose flour
1 carton (32 oz) Progresso™ chicken broth
2 cans (14.5 ounces each) diced tomatoes, undrained
2 dried bay leaves
1 teaspoon salt
1/4 teaspoon ground red pepper (cayenne)
1 cup uncooked regular long-grain rice
2 cups water

1

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 center.
2

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.
3

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.