Chicken Gumbo Soup

Marsha Gardner


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


★★★★★ 1 vote



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


1 large
onion, chopped
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
kosher salt and freshly ground pepper to taste
1-2 Tbsp
chicken base

How to Make Chicken Gumbo Soup


  • 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.

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About Chicken Gumbo Soup

Course/Dish: Chicken Soups
Other Tag: Healthy

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