• Chicken Creole Soup

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    • 1 (2 1/2 lb.) chicken
    • 8 c. water
    • 3 chicken bouillon cubes
    • 1/2 c. butter
    • 1 c. celery, diced
    • 1 c. green pepper, diced
    • 1 c. onions, diced
    • 1 c. red pepper, diced (opt.)
    • 4 c. canned stewed tomatoes
    • 1 c. long kernel rice
    • 1/4 c. okra
    • 1/2 teaspoon grnd cloves
    • 1 tbsp. Accent
    • 1/2 teaspoon pepper, grnd
    • 1/4 teaspoon nutmeg
    • 1 c. frzn peas
    • 1/2 teaspoon file pwdr


    1. Put the chicken, water and chicken bouillon cubes together in a large soup kettle and bring to a boil. Turn back heat to simmer. Simmer for 1 1/2 hrs, covered. Pull chicken from pot and cold. Pull meat off bones, removing skin and fat. Shred chicken meat; set aside. Strain broth and set aside.
    2. Heat butter in the soup kettle, add in onions, celery, green and red peppers and saute/fry till the vegetables are soft. Add in tomatoes, rice, okra, peas and seasonings. Also add in the strained broth and shredded chicken. Bring to boiling and turn back heat to simmering. Adjust seasoning to taste. Simmer 45 min. Yield: 12. (If unable to purchase file pwdr, mix together equal parts of thyme and sassafras.)

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