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Soups & StewsChicken Soups: A - Ch >  Chicken Gumbo, Classic


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Yield: Makes 6 servings.

• 2 tablespoons vegetable oil
• 2 tablespoons all-purpose flour
• 2 medium onions, finely chopped
• 1 green bell pepper, finely chopped
• 6 cups chicken broth
• 8 tomatoes, chopped
• 1/2 pound okra, cut into 1/4-inch pieces (2-1/2 cups)
• 2 ribs celery, chopped
• 1 teaspoon salt
• 1/2 teaspoon ground black pepper
• 1/2 teaspoon dried thyme
• 1 bay leaf
• 1 chicken, cooked, skinned, boned and cut into bite-size pieces (about 3 cups)
• 1 cup uncooked rice*

Heat oil in large Dutch oven over low heat until hot.

Add flour; stir about 15 minutes or until brown, being careful not to burn.

Add onions and green pepper; cook and stir about 5 minutes or until onions are tender.

Slowly add broth; stir until broth boils.

Add tomatoes, okra, celery, salt, black pepper, thyme and bay leaf; bring to a boil over high heat.

Add chicken and rice. Return to a boil.

Reduce heat to low; cover and simmer about 20 minutes.

Stir; cover and simmer 20 minutes more.

Remove bay leaf.  Serve immediately.
Nutrition Facts
Calories 413   
Total Fat 14g 
Cholesterol 57mg 
Sodium 1681mg 
Total Carbohydrate 47g 
Dietary Fiber 4g 
Protein 27g

USA Rice Federation (


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