Chicken Creole Soup

2 Tbsp butter
2 onions, coarsely chopped
2 stalks celery, coarsely chopped
1 green bell pepper, coarsely chopped
2 tsp finely chopped garlic
2 1/2 pounds boneless skinless chicken breasts, cut into 1 inch pieces
1/4 cup all purpose flour
2 cans diced tomatoes, undrained
4 cups chicken broth
2 cups water
1 cup uncooked regular long grain white rice
1 tsp salt
1/4 tsp cayenne pepper
2 bay leaves

In large pot, melt butter. Add onions, celery, bell pepper, garlic and chicken. Cook 7-9 minutes, stirring frequently, until onion is softened. Stir in the flour. Cook 5-6 minutes, stirring constantly, until flour is light brown. Stir in remaining ingredients. Heat to boiling. Reduce heat to medium-low. Cover; cook 15-20 minutes, stirring occasionally, until rice is tender and chicken is no longer pink in center. Remove bay leaves.

Serves 8