Creole Chicken Soup
Created by acerast on October 23, 2011
- Servings: 7
- Prep Time: 20m
- Cook Time: 9-10h
- Recipe #1156
Ingredients
- 2 pounds chicken thighs, skinned and boned
- 1/2 pound kielbasa (I use low-fat)
- 1 1/2 cups okra, sliced in 1/2 inch rounds (fresh or frozen)
- 1 large onion, peeled and chopped
- 1 large bell pepper, seeded and chopped
- 2 garlic cloves, peeled and minced
- 1 1/2 cups corn (fresh or frozen)
- 1/4 cup rice, (raw)
- 6 cups chicken broth, (I use low sodium)
- 1 (15 ounce) can tomato sauce, (i use low sodium)
- 1/4 cup ketchup
- 1 Tablespoon Dijon mustard
- 3-4 drops Tobasco (or more to taste)
- 1 teaspoon lemon juice
- 2 teaspoons sugar
- 2 teaspoons thyme (dried)
- 2 teaspoons basil (dried)
- 1/4 teaspoon black pepper
How to Make
-
Step 1: Combine ingredients in a 6-quart slow cooker.
-
Step 2: Cook on high for 1 hour.
-
Step 3: Stir, reduce heat to low and continue cooking 7-9 hours.
-
Step 4: Remove chicken thighs and kielbasa, cut into bite-sized pieces; return to pot and stir to combine.
-
Step 5: Serve and enjoy!
Nutritional Facts
- Serving Size: 1 (538.2 g)
- Calories 1035.3
- Total Fat - 81.8 g
- Saturated Fat - 22.7 g
- Cholesterol - 219.9 mg
- Sodium - 1740.9 mg
- Total Carbohydrate - 41.3 g
- Dietary Fiber - 4.3 g
- Sugars - 7.6 g
- Protein - 34.5 g
- Calcium - 49.9 mg
- Iron - 3.2 mg
- Vitamin C - 12.2 mg
- Thiamin - 0.2 mg