Chicken Gumbo Soup

Marsha Gardner

By
@mrdick1950

I loved Campbell's Chicken Gumbo soup as a child. I never new what those round green things with seeds in them were that were floating around in the soup until I was grown and moved to the south.

I discovered okra and decided to duplicate the canned soup. Outstanding if I do say so myself and a nice change from Homemade Chicken Noodle Soup


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Rating:
★★★★★ 1 vote
Comments:

Ingredients

1
whole chicken, rinsed
water to cover
1
onion cut in quarters, you can leave the skin on
2
carrots, broken in pieces, no need to peel
3
celery stalks, broken, leave leaves on
2 Tbsp
peppercorns, whole black
1
bay leaf

SOUP INGREDIENTS

1 large
onion, chopped
1
green bell pepper, diced
2 c
celery, diced
2 qt
strained chicken broth
2 c
fresh or frozen sliced okra
1 qt
tomatoes, i prefer home canned
1 c
rice
kosher salt and freshly ground pepper to taste
1-2 Tbsp
chicken base

Step-By-Step

1In a large stockpot place chicken, vegetables, water to cover and black peppercorns. Bring to a boil and reduce to low simmer and cook until chicken is done.
2Remove chicken to cool. Strain broth and set aside. Discard vegetables. (my dog loves these added to his dog food)
3SOUP:
Place broth in large stockpot, add onion, bell pepper, rice, tomatoes and simmer until almost done. Add okra and cook 10 minutes longer. Taste broth if you need a bit more chicken flavor add 1-2 tablespoons chicken base (I buy at Sam's) Adjust seasoning. Chicken base can be a bit salty so don't add any more salt until you have tasted broth.

About this Recipe

Course/Dish: Chicken Soups
Other Tag: Healthy