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Chicken Gumbo

RITA’S CHICKEN GUMBO SOUP

I’ve shared this recipe before and have streamlined it even more for you. Using purchased frozen, cooked, diced chicken speeds up favorite. You can substitute an equal amount of boneless, skinless, breast, cut into chunks and simply cooked in the broth when you add the rice. By the time the rice is cooked, the chicken should be, as well. If your family doesn’t like okra, leave it out.

CHICKEN GUMBO

Olive oil
1 bell pepper, diced
1-1/2 cups onion, diced
2 ribs celery, diced
1 to 1-1/4 teaspoons garlic, minced
1 teaspoon dry basil
1 bay leaf
1-1/2 pounds cooked, diced chicken
3 - 4 cans, 14 oz. chicken broth
1 cup rice
1 can, approx. 14 oz., diced tomatoes
1 box, 10 oz., frozen cut okra or 2 cups fresh okra, sliced

Pour a tablespoon of oil in stockpot. Sauté the bell pepper, onion, celery, garlic, basil and bay leaf. Or spray the veggies with olive oil cooking spray if you’re trying to eliminate fat. Sauté until crisp/tender. Add chicken, broth, rice and tomatoes. Cook at a gentle boil until rice is cooked, about 20 minutes. While soup is finishing, sauté okra in a bit of olive oil just until crisp/tender and still bright green. Taste for salt and pepper. Remove bay leaf. Add okra and serve.

This Chicken Gumbo Serves 8-10.

 

Chicken Gumbo

©2007 Rita Heikenfeld and AboutEating.com