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...
Provided by Marsha Gardner
Categories Chicken Soups
Number Of Ingredients 17
Steps:
- 1. In 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.
- 2. Remove chicken to cool. Strain broth and set aside. Discard vegetables. (my dog loves these added to his dog food)
- 3. SOUP: 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.
SLOW-COOKER CHICKEN AND RICE GUMBO SOUP
This gumbo is going to "get ya" with its flavorful blend of ingredients.
Provided by Betty Crocker Kitchens
Categories Entree
Time 7h50m
Yield 6
Number Of Ingredients 12
Steps:
- Mix all ingredients except okra, rice and pepper sauce in 4- to 5-quart slow cooker.
- Cover and cook on low heat setting 6 hours 30 minutes to 7 hours or until chicken is no longer pink in center. Stir in okra. Cover and cook on low heat setting 20 minutes longer.
- Spoon soup over rice in soup bowls. Serve with pepper sauce. Note:This recipe was tested in slow cookers with heating elements in the side and bottom of the cooker, not in cookers that stand only on a heated base. For slow cookers with just a heated base, follow the manufacturer's directions for layering ingredients and choosing a temperature.
Nutrition Facts : Calories 250, Carbohydrate 35 g, Cholesterol 25 mg, Fiber 3 g, Protein 12 g, SaturatedFat 3 g, ServingSize 1 Serving, Sodium 1690 mg
CAJUN CHICKEN GUMBO SOUP
Steps:
- Heat a heavy skillet or Dutch oven over medium high heat. Drizzle with 1 - 2 tablespoons olive oil. Add onions, celery, and bell pepper; sauté until the onions are transparent. Add the carrot, celery sea salt, black pepper, sage, and thyme; sauté 3 minutes. Remove the vegetable from the pan and set aside. Reheat the skillet over medium high heat. Drizzle with 1 - 2 tablespoons olive oil. Add the cut up chicken and season to taste with salt & pepper. Sauté until the chicken is just golden in color. Remove from heat and add cooked vegetables to the pan and season with chicken seasoning and Cajun seasoning; toss to blend. Meanwhile, in a 2 quart pot, bring the chicken stock to a boil. Add the orzo. If the chicken stock is bland, add 1/2 to 1 teaspoon sea salt to taste. Bring back to a boil and cook, uncovered for 8 - 10 minutes or until just tender. Turn down the heat to low and add the cooked chicken/vegetable mixture to the cooked orzo. Add the Okra and heat gently. Adjust seasonings, if necessary and serve. Cook's Notes Avoid slimy okra by never allowing it to boil! Thaw okra in warm water. Drain well before adding to soup. I like to make this a savory dish, rather that a hot and spicy one. Because the orzo will continue to absorb liquid, this soup is best served at once. To prepare in advance, simply cook the chicken and vegetables as directed, cool, and store in refrigerator. About 25 minutes before serving, prepare the orzo in the stock as directed, turn down the heat to low, add the chicken/vegetable mixture and thoroughly heat through. Add the thawed and drained okra and heat a few more minutes. If leftovers are too thick, simply stir in a little chicken stock. Adjust seasonings as necessary. For a thicker soup, simply allow the orzo to absorb more liquid.
HEARTY CHICKEN AND SAUSAGE GUMBO SOUP MY WAY
Before you say anything, this is NOT an authentic version of gumbo, lol!! I came up with this very different recipe many, many years ago, and still love it to this day! It doesn't start with a roux, and doesn't have a thick sauce/base. It is more like a soup and just thick with all the ingredients. It also isn't super spicy, more...
Provided by Kelly Williams
Categories Other Soups
Time 3h
Number Of Ingredients 22
Steps:
- 1. In large pot, stew chicken with bay leaf til done and tender. About an hour or so. Remove chicken from pot, cool, remove meat from carcass and cut into large bite-sized pieces. Put meat in bowl and cover, set aside or refrigerate til needed later. Measure out 10-12 cups of stock from chicken and pour into clean, large pot. Bring stock to a boil and add celery, onions, potatoes, carrots, okra and chicken bouillon base. Cook til tender. Add chicken and rest of ingredients, and simmer 10-15 minutes over low heat. Serve hot with homemade bread or cornbread for sopping!
CHICKEN GUMBO FILE SOUP
Received this in an email from gourmet_recipes_from_around_the_world. It is versatile & adapts well to whatever seafood, sausage or ham you have on hand (or don't as the case may be). Add the file powder right at the end though. Serve with fluffy white rice or crusty chewy bread.
Provided by Busters friend
Categories Ham
Time 50m
Yield 6 serving(s)
Number Of Ingredients 14
Steps:
- Season the chicken pieces with salt and pepper, then slowly brown them in the lard (or oil). When brown, remove the chicken pieces, pour off all but 2 tablespoons of the oil and whisk in the flour, making a roux.
- Add the chopped onions, parsley, and thyme and fry for several minutes. Pour in the boiling water, whisking hard, then add the bay leaf, cayenne, and country ham cubes. Bring to a boil, then turn down the heat and simmer for about an hour, until the chicken is tender.
- Pick out the chicken pieces, let cool a bit, then take off the bone -- stirring the meat back into the soup and discarding the bones and skin. Taste for seasoning again, and add as much salt and pepper as you like.
- When ready to serve, pour in the oysters with their juice and stir in the cooked rice. Turn up the heat and continue cooking for about 3 minutes. Don't let the oysters overcook. Remove gumbo from heat, and add filé powder just before taking to the table.
Nutrition Facts : Calories 552.3, Fat 33.5, SaturatedFat 10.1, Cholesterol 202.3, Sodium 751.6, Carbohydrate 12.2, Fiber 0.5, Sugar 1.1, Protein 47.5
CHICKEN GUMBO SOUP
This is definately a SOUP type Chicken Gumbo.. I put in the stuff I like and call it a day. Ingredient amount are not cut and dried.. Add or subtract as you like.
Provided by thestone46
Categories One Dish Meal
Time 40m
Yield 3-4 serving(s)
Number Of Ingredients 11
Steps:
- Put 4 + - Cups water in soup pot. Add chicken and cook 'til done.
- Remove chicken from stock when done and cut up however you like.
- Return chicken to the 4 cups chicken stock and add everything else EXCEPT the Frozen Okra.
- Return to the boil then simmer 'til done (20 minutes + - or when rice is tender) Stirring & Tasting as you go and adjust any seasonings to your taste.
- Near the end, add the frozen Okra. The Okra will get mushy if you overcook it.
- Park on the back of the stove, Remove Bay leaf and enjoy when you are ready. Refrigerate when cool.
Nutrition Facts : Calories 269.6, Fat 2, SaturatedFat 0.4, Cholesterol 0.5, Sodium 1727.7, Carbohydrate 58.5, Fiber 9.5, Sugar 16.3, Protein 9.4
CHICKEN GUMBO SOUP
It's nutritious and delicious soup!!!!!
Provided by Phil Schaefer
Categories Soups, Stews and Chili Recipes Stews Gumbo Recipes
Time 3h30m
Yield 8
Number Of Ingredients 12
Steps:
- Bring the water to a boil. Add the garlic powder and the hot pepper sauce. Put the carrots and mushrooms into the pot of water. Cook for five minutes.
- Add the okra, wild rice, and chicken cubes. Turn heat to low, and cook for three hours.
- Add the spiral pasta, and cook for ten minutes. Add salt and pepper to taste. Serve hot, garnished with green onions.
Nutrition Facts : Calories 115.6 calories, Carbohydrate 20.5 g, Cholesterol 8.6 mg, Fat 0.7 g, Fiber 2.3 g, Protein 7.5 g, SaturatedFat 0.1 g, Sodium 70.4 mg, Sugar 2.8 g
LOWFAT CHICKEN GUMBO SOUP
A soup with the flavor of chicken gumbo, I adapted this from a friend's recipe to keep it low fat and low calorie, but still has plenty of flavor! Don't let all the ingredients scare you, it's easy to make with ingredients you probably have on hand (well, except for the okra!). You can probably substitute a can of tomatoes (drained) for the fresh tomatoes.
Provided by Treewoman
Categories Gumbo
Time 45m
Yield 8 cups, 8 serving(s)
Number Of Ingredients 16
Steps:
- In large heavy pan over medium heat, heat 2 T liquid Butter Buds and then stir in the following: onions, celery, green pepper, garlic, thyme and bay leaf. Saute for 3 minutes.
- Stir in the following ingredients: tomatoes, chicken soup base, hot water, rice, veg gumbo (or okra), chicken breast, Worcestershire and red pepper. Heat to boiling, stirring frequently. Reduce heat and gently boil for 15 minutes, stirring occasionally until rice is tender. Discard bay leaf.
- In small bowl with wire whisk, blend 2 T cornstarch with 1/4 cup cold water til smooth. Gradually pour paste into hot soup while stirring vigorously. Heat to boiling over medium heat, stirring constantly. Boil and stir one minute before serving.
- Serve with hot sauce on the side.
Nutrition Facts : Calories 119.8, Fat 2.9, SaturatedFat 0.8, Cholesterol 18.1, Sodium 56.5, Carbohydrate 15.6, Fiber 1.3, Sugar 2.3, Protein 7.6
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