Chicken Gumbo Soup
This is a nice version of gumbo made with boneless chicken breasts.Based on a recipe from Soups & Sides, Catherine Walthers, 2010, Lake, Isle Press, NY, p168.
Servings: 6 servings
- 1/3 cup canola oil
- 1/2 cup all-purpose flour
- 2 cups chopped onions
- 1 green bell pepper diced
- 1 red bell pepper diced
- 1 1/2 cups diced celery
- 2 cloves garlic finely minced
- 7 cups chicken stock preheated
- 1 teaspoon dried thyme or 2 teaspoons chopped fresh thyme
- 2 bay leaves
- 1 teaspoon Cajun or Creole seasoning or paprika
- 1/8 cayenne pepper or to taste
- 1 teaspoon kosher salt or more to taste
- 2 cups okra sliced into 1/2 inch rounds, 3/4 pound
- 1 1/2 cups corn kernels from about 2 - 3 ears of corn
- 2 boneless chicken breasts 1 1/2 pounds, small cubed
- freshly ground black peper
- 1/2 cup fresh parsley minced
- 1/2 teaspoon hot sauce or to taste
- Cooked jasmine or basmati rice
- In a 6 quart stockpot, make a roux by combining oil and flour and whisking constantly over medium heat until a rich dark brown color, about 8 minutes.
- Add onions, peppers, and celery and sauté 5 - 7 minutes, until onions are transparent. Add garlic and stir an additional 1 - 2 minutes.
- Gradually add heated stock; stir until smooth. Add spices and okra. Bring to a boil, then reduce to simmer covered for 15 minutes. Skim off any oil that rises to top. Stir occasionally.
- Add corn and chicken. Simmer gently until chicken is cooked, 5 - 7 minutes.
- Add pepper, adjust seasonings. Stir in parsley and add hot sauce to taste.
- If desired, serve with a scoop of rice.
Using a food processor to chop the vegetables will result in less uniform dicing, but will save 20 minutes in prep time.