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Chicken Gumbo Soup

 

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Chicken Gumbo Soup
 

 

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Recipe

Chicken Gumbo Soup

I use fresh okra in this recipe, but if you can’t find it, you can use frozen. Don’t be alarmed by the somewhat slimy juices okra gives off. All the sliminess will disappear as it cooks.

Times

  • Ready Time : 0 min

Servings

12 Servings

Ingredients

  • 1 small yellow onion, peeled and finely chopped
  • 1 small green pepper, seeded and finely chopped
  • 1 whole jalapeño, seeded and finely chopped
  • 3 stalks celery, finely chopped
  • 2 cups okra, washed, trimmed and cut into 3–4 pieces
  • 1½ teaspoon salt
  • ¼ teaspoon black pepper
  • ¼ teaspoon chili powder
  • 1-2 cloves garlic, crushed
  • ¼ cup olive oil
  • ¼ cup all-purpose flour
  • 3 tablespoons tomato paste
  • 1 can diced tomatoes
  • 8 cups stock
  • 1 cup rice
  • ½ pound cooked chicken, cut into ½-inch | 1 cm cubes

Directions

Over medium heat, sauté the onion, pepper, jalapeño, celery, okra, salt, pepper, chili powder and garlic in olive oil for 5 to 7 minutes. The vegetables should wilt but not brown.

Add the flour and cook for 2 to 3 minutes, stirring constantly.

Add the tomato paste, diced tomatoes and stock. Cover and bring to a boil, then reduce the heat to medium-low and simmer for 25 minutes.

Add the rice and simmer for another 15 minutes.

Add the cooked chicken, and simmer until the chicken is heated through and the rice is tender.

Tags

About Pam Reiss

avatar

Pam co-owns Desserts Plus, a kosher catering company and food store in Winnipeg, Canada. She is the author of Soup a Kosher Collection and Passover a Kosher Collection. The second edition of Soup has just been released with new recipes and color photos. Find out more about Pam and her books at www.pamelareiss.com

 

comments

 

10 Responses to Chicken Gumbo Soup

  1. haven’t made it yet let you know later

  2. avatar says: lirihm

    I made this for dinner not too long ago, and it was incredibly tasty. I substituted the jalapeno for a habanero (my family loves spice). The end result was still a delicious soup. Thanks for sharing.

  3. avatar says: GSR

    Rather than okra, try a teaspoon to tablespoon of file powder during the last 10 to 15 min. It not only thickens the gumbo, but adds a nice flavor punch. Also no okra slime to deal with ;0)

    • What is file powder?

      • avatar says: GSR

        File, is a seasoning made from dried powered sassafras leaves. It is available in the spice section of most supermarkets. It is sometimes called gumbo file. It is a very traditional seasoning for gumbos. Generally one would use ether file or okra to thicken a gumbo.

        • Wow, thanks so much for letting me know, I have to try it.

        • I haven’t had okra in years. After a recent conversation with my sister I remembered about okra and its “slimy, thickening” properties. It could be a way to thicken soup made for pressure canning. This idea is what lead me to your site! I will be trying this recipe soon, and looking at your other recipes. Thank you.

  4. avatar says: Kohelet

    Instead of cooked chicken, would it be fine to add fresh chicken breast once the stock begins to boil?

  5. avatar says: kiddo323

    My husband loved this soup (he likes spicy food) even tho he hates chicken soup! Highly recommended, pretty easy. Great way to use up cooked chicken breast. Almost like a stew. Stayed nicely on the plata; great on these Friday nights when Shabbat comes in so early!

  6. avatar says: Adrienne

    This soup is a “winner”. I will step up the okra, jalapenos and diced tomato next time and try to incorporate the filé flavoring next time. I had to omit the green bell peppers (allergies) but it did not diminish the wonderful flavor. It is a great one-dish meal accompanied by a lovely green salad.

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