PROGRESSO CHICKEN GUMBO SOUP RECIPES

Name: “Big Easy” Gumbo
Prep time: 50 min
Total time: 50 min
Yield: 8
Cuisine: Cajun
Ingredients: 1/2 cup peanut oil; 1/2 cup Gold Medal™ all-purpose flour; 1 cup chopped sweet onion; 1 cup chopped green bell pepper; 1 cup chopped celery; 2 teaspoons Creole seasoning; 2 teaspoons finely chopped garlic; 5 1/4 cups Progresso™ reduced sodium chicken broth (from two 32-oz cartons); 4 cups shredded cooked chicken; 1/2 lb andouille sausage, cut into 1/4-inch slices; 1 1/2 cups frozen black-eyed peas, thawed; 1 lb uncooked extra-large (16 to 20 count) shrimp, peeled (tail shells removed), deveined

“BIG EASY” GUMBO RECIPE - BETTYCROCKER.COM

“Big Easy” Gumbo Recipe - BettyCrocker.com image

Progresso® broth provides a simple addition to this gumbo that features chicken, sausage and shrimp – a hearty Cajun-style dish for a dinner party.

Provided by Betty Crocker Kitchens

Total Time 50 minutes

Prep Time 50 minutes

Yield 8

Number Of Ingredients 12

Ingredients

1/2 cup peanut oil
1/2 cup Gold Medal™ all-purpose flour
1 cup chopped sweet onion
1 cup chopped green bell pepper
1 cup chopped celery
2 teaspoons Creole seasoning
2 teaspoons finely chopped garlic
5 1/4 cups Progresso™ reduced sodium chicken broth (from two 32-oz cartons)
4 cups shredded cooked chicken
1/2 lb andouille sausage, cut into 1/4-inch slices
1 1/2 cups frozen black-eyed peas, thawed
1 lb uncooked extra-large (16 to 20 count) shrimp, peeled (tail shells removed), deveined

Steps:

In 4- to 6-quart Dutch oven, heat oil over medium-high heat. Gradually stir in flour with whisk; cook 5 to 7 minutes, stirring constantly, until flour is chocolate colored. (Do not burn mixture.)
Reduce heat to medium. Stir in onion, bell pepper, celery, Creole seasoning and garlic. Cook 3 minutes, stirring constantly. Gradually stir in broth. Add chicken, sausage and black-eyed peas. Heat to boiling over medium-high heat; reduce heat to low. Simmer 20 minutes, stirring occasionally.
Stir in shrimp; cook 5 minutes or just until shrimp are pink.

Nutrition Facts : Calories 470 , CarbohydrateContent 20 g, FatContent 3 , FiberContent 2 1/2 g, ProteinContent 45 g, SaturatedFatContent 6 g, ServingSize 1 Serving, SodiumContent 560 mg

LIGHTENED-UP STUFFED PEPPER SOUP RECIPE - PILLSBURY.COM

Lightened-Up Stuffed Pepper Soup Recipe - Pillsbury.com image

Low calorie, quick prep time and practically zero cleanup. What’s not to love about this waistline-friendly stuffed pepper soup? Combine ground turkey, fresh peppers, fire-roasted tomatoes and rice for a light meal that's perfect for cozy nights in with the family. Best of all, this low-calorie stuffed pepper soup comes together in one pot.

Provided by Pillsbury Kitchens

Total Time 45 minutes

Prep Time 35 minutes

Yield 6

Number Of Ingredients 11

Ingredients

2 tablespoons olive oil
1 lb lean (at least 93%) Italian seasoned ground turkey
2 cups chopped yellow onions
2 medium red bell peppers, diced (2 cups)
1 teaspoon salt
1/2 teaspoon ground black pepper
5 cloves garlic, finely chopped
1 carton (32 oz) Progresso™ chicken broth
1 can (28 oz) Muir Glen™ organic fire-roasted crushed tomatoes, undrained
1/2 cup uncooked long-grain white rice
Chopped fresh Italian (flat-leaf) parsley leaves and shredded mozzarella cheese, if desired

Steps:

In 5-quart Dutch oven, heat oil over medium-high heat. Add turkey, onions, bell peppers, salt and pepper; cook 10 to 12 minutes, stirring occasionally, until turkey is no longer pink and onions are translucent. Stir in garlic; cook 1 minute.
Stir in broth and tomatoes. Increase heat to high; heat to boiling, stirring frequently.
Stir in rice; return to simmering. Cover; reduce heat to medium-low. Cook 20 to 25 minutes or until rice is tender. Top with parsley and cheese.

Nutrition Facts : Calories 310 , CarbohydrateContent 32 g, CholesterolContent 55 mg, FatContent 2 , FiberContent 3 g, ProteinContent 19 g, SaturatedFatContent 2 1/2 g, ServingSize 1 Serving, SodiumContent 1210 mg, SugarContent 11 g, TransFatContent 0 g

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