Best Lowfat Chicken Gumbo Soup Recipes

CHICKEN GUMBO SOUP

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.

CLASSIC CHICKEN GUMBO RECIPE

Steps:

• Gather the ingredients.
• Peel and chop the onions .
• Cut the bell pepper in half lengthwise; remove the seeds and stem. Cut the pepper into 1/4-inch dice.
• Chop the celery. Set the vegetables aside.
• For the roux , melt the shortening in a large Dutch oven over low heat. Add the flour and cook, stirring, until medium brown-about 10 to 15 minutes. Stir the roux constantly to avoid burning. If it burns, you will have to start over.
• Add the chopped vegetables to the roux, adjust the heat to medium-low to medium, and continue to cook, constantly stirring, until the onion is translucent.
• Slowly add the chicken stock and bring it to a boil, stirring constantly.
• Add the diced tomatoes, okra, salt, pepper, thyme, oregano, cayenne, and bay leaf; bring to a boil.
• Reduce the heat to low and simmer, uncovered, for 20 minutes.
• Meanwhile, cook the rice following the package directions. Set aside and keep warm.
• Cut the chicken into bite-size pieces.
• Add the chicken to the soup and cook, covered, for 6 to 8 minutes longer, or until the chicken is thoroughly cooked. Taste the soup and adjust the seasonings with more salt and pepper, as needed.
• To serve, scoop a mound of rice into the center of each of the four large, shallow bowls. Ladle the soup around the rice. Sprinkle with fresh chopped parsley and/or green onion tops, if desired.

LOW-FAT GUMBO

Steps:

• Heat broth and mix hot spices, celery, bell pepper, and garlic till softened.
• Add stewed tomatoes, okra, salt and pepper, and hot sauce - I added more extra spicy mix.
• Let simmer at least 20 minutes.
• Add shrimp onions, corn, and a little garlic powder.
• Can be served over rice.

LOWFAT CHICKEN GUMBO SOUP

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.

LOW FAT CHICKEN GUMBO

Steps:

• Preheat oven to 350 degrees Fahrenheit.
• Measure 1 cup of flour and sift onto baking sheet. Spread evenly.
• Bake in oven for 15 minutes. Take out and stir the flour and spread out again. Return to oven and bake another 20-25 minutes.
• Set to the side for gumbo.
• Boil chicken with water in a pot until tender. Save the water to add to the gumbo. Chop the chicken into bite sized pieces.
• Chop onions and put in pot with olive oil. Cook until dark brown. Add in water from chicken and add chopped chicken into gumbo. Add seasonings.
• Cook gumbo for 45 minutes.
• Mix 1/3 cup browned flour with 1/3 water and blend until no clumps. Add to gumbo. Cook for 15 minutes.
• Serve over rice and enjoy!
• Cook rice to package instructions.

CHICKEN GUMBO

Steps:

• In several large stock pots, saute celery, green peppers and onions in butter until tender. Add the next seven ingredients; bring to a boil. Stir in rice. Reduce heat; cover and simmer for 15-20 minutes or until rice is tender. , Stir in the chicken, ham, okra and shrimp if desired. Simmer for 8-10 minutes or until shrimp turn pink and okra is tender. Discard bay leaves.