chicken gumbo soup
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
prep time
cook time
method
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yield
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 tablespoons peppercorns, whole black
- 1 - bay leaf
- SOUP INGREDIENTS
- 1 large onion, chopped
- 1 - green bell pepper, diced
- 2 cups celery, diced
- 2 quarts strained chicken broth
- 2 cups fresh or frozen sliced okra
- 1 quart tomatoes, i prefer home canned
- 1 cup rice
- - kosher salt and freshly ground pepper to taste
- 1-2 tablespoon chicken base
How To Make chicken gumbo soup
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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.
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Step 2Remove chicken to cool. Strain broth and set aside. Discard vegetables. (my dog loves these added to his dog food)
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Step 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.
- Last Step: Don't forget to share! Post a picture of your finished recipe here and on your favorite social network. Don't forget to tag Just A Pinch and include #justapinchrecipes!
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