Chicken Soup for the Creole

Chicken Soup for the Creole



● Chicken — 200g,
● Onions — 30g,
● Celery (root) — 30g,
● Carrots — 30g,
● Chili peppers — 40g,
● Bacon — 10g,
● Dairy butter — 10g,
● Tomatoes — 50g,
● Rice — 20g,
● Greens — 3g,
● Ground black pepper,
● Salt.


The meat is removed from the bones, the bones and vegetables cooked broth.
Chicken breast cut into cubes, fry in butter with chopped onion, celery, bell pepper and bacon.
Then pour the broth, season with salt, pepper and cook 20 minutes over low heat.
Add the peeled and beans and diced tomatoes, cooked rice and cook for a few minutes. Serve add the greens.
Bon Appetit!

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