Creole Chicken Gumbo Soup

A hearty dinner ready in 30 minutes! Enjoy this delicious chicken gumbo soup that’s perfect for Creole cuisine.

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Servings 6

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ingredients 14
Prep Time 30 min
Total Time 30 min

Ingredients

1: tablespoon margarine or butter

1/2: cup chopped green bell pepper

1/2: cup chopped onion

1: garlic clove, minced

1: tablespoon all-purpose flour

1: cup water

1: (14 1/2-oz.) can ready-to-serve chicken broth

1: (14.5-oz.) can no-salt-added whole tomatoes, undrained, cut up

1: (10-oz.) pkg. frozen cut okra

1 1/2: cups cubed cooked chicken

1/4: cup uncooked regular long-grain white rice

1/4: teaspoon dried thyme leaves

1: bay leaf

4: to 8 drops hot pepper sauce

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Directions

1 In large nonstick saucepan, melt margarine over medium heat. Add bell pepper, onion, garlic and flour; cook and stir until flour is light golden brown.
2 Add remaining ingredients. Bring to a boil. Reduce heat to medium-low; cover and cook 10 minutes. Uncover; cook an additional 10 to 15 minutes or until okra is tender, stirring occasionally. Remove bay leaf.

EXPERT TIPS

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Expert Tips

Gumbo, a peppery chicken or meat stew, is a mainstay of Creole cooking. The traditional preparation is thickened with okra of filé powder and thickened further and flavored with a browned flour mixture called roux.

Bay leaf, the dried leaf of the bay laurel tree native to the Mediterranean, adds pungent flavor to soups, stews, dried bean dishes and more. Along with parsley and thyme, bay leaf is a component of the classic French seasoning blend known as bouquet garni. Because the edges are sharp, bay leaf should be removed before the soup is served.