Picture the comforting aroma of Chicken Gumbo Soup simmering on your stove, filling the air with rich, savory scents.
This Creole classic isn’t only simple to prepare but also brings a cozy warmth to any meal.
As the ingredients meld together, the roux deepens in color, and the flavors of chicken, vegetables, and spices transform into something extraordinary.
Let’s bring this enticing dish to life and savor every spoonful.
Kitchen Tools Required
- 1 large pot
- 1 wooden spoon
- 1 sharp knife
- 1 cutting board
- 1 ladle
- 1 measuring cup
Ingredients
- 1/4 cup vegetable oil
- 1/4 cup all-purpose flour
- 1 large onion, diced
- 1 green bell pepper, diced
- 2 stalks celery, diced
- 3 cloves garlic, minced
- 1 pound boneless, skinless chicken thighs, cut into bite-sized pieces
- 1 teaspoon salt
- 1/2 teaspoon black pepper
- 1 teaspoon cayenne pepper
- 1 teaspoon dried thyme
- 1 can (14.5 ounces) diced tomatoes
- 4 cups chicken broth
- 1 bay leaf
- 1 cup sliced okra
- 2 cups cooked white rice
- 2 tablespoons chopped fresh parsley
Cook & Prep Time
To efficiently manage your time while preparing and cooking Chicken Gumbo Soup, follow this timeline:
- Reading & Preparation (10 minutes)
- Read through the entire recipe and gather all the necessary ingredients and equipment.
- Prep Work (20 minutes)
- Dice the onion, green bell pepper, and celery.
- Mince the garlic.
- Cut the chicken thighs into bite-sized pieces.
- Measure out the vegetable oil, flour, salt, black pepper, cayenne pepper, thyme, and parsley.
- Prepare the chicken broth and open the can of diced tomatoes.
- Slice the okra.
- Cook the white rice if not already prepared.
- Cooking (1 hour 30 minutes)
- 0:00-0:10: Heat the vegetable oil in a large pot over medium heat and whisk in the flour to create a roux.
- 0:10-0:20: Cook the roux until it turns a deep brown, stirring continuously.
- 0:20-0:30: Add the onion, bell pepper, and celery to the roux and cook until vegetables are tender. Then, stir in the garlic and cook for an additional minute.
- 0:30-0:40: Add chicken pieces, salt, black pepper, cayenne pepper, and thyme. Stir to combine.
- 0:40-0:50: Pour in the diced tomatoes and chicken broth, add the bay leaf, and bring the mixture to a boil.
- 0:50-1:50: Reduce heat and simmer for 1 hour.
- 1:50-2:05: Add the okra and cook for an additional 15 minutes.
- 2:05: Remove the bay leaf and adjust seasoning if needed.
- Resting & Serving (10 minutes)
- Let the gumbo rest for 10 minutes.
- Serve the gumbo over cooked white rice, garnished with chopped parsley.
Adjust the timing as needed based on your pace and any additional garnishes you might want to add.
Recipe Instructions
Heat the vegetable oil in a large pot over medium heat.
Whisk in the flour and cook, stirring continuously, until the mixture turns a deep brown to form a roux.
Add the onion, bell pepper, and celery to the roux, and cook until the vegetables are tender.
Stir in the garlic and cook for an additional minute.
Add the chicken pieces, salt, black pepper, cayenne pepper, and thyme, stirring to combine.
Pour in the diced tomatoes, chicken broth, and add the bay leaf.
Bring the mixture to a boil, then reduce the heat and simmer for 1 hour.
Add the okra and cook for an additional 15 minutes.
Remove the bay leaf and adjust seasoning if needed.
Serve the gumbo over cooked white rice, garnished with chopped parsley.
Serving Tips
- Crusty French Bread: Perfect for soaking up the rich flavors of the gumbo.
- Cornbread: Adds a sweet and crumbly contrast to the spicy soup.
- Coleslaw: Provides a revitalizing and crunchy side to balance the hearty gumbo.
- Green Salad: A light and fresh accompaniment that pairs well with the robust taste of the soup.
- Sweet Tea: A classic Southern beverage to complement the Creole flavors of the gumbo.
Storage
Store leftover Chicken Gumbo Soup in an airtight container in the refrigerator for up to 3 days.
For longer storage, freeze in individual portions for up to 3 months.
Freezing
To freeze chicken gumbo soup, allow it to cool completely.
Transfer to airtight containers, leaving room for expansion.
Label with the date.
Then freeze for up to three months.
Reheating
To reheat Chicken Gumbo Soup, use a stovetop on low heat, stirring occasionally, until hot.
Alternatively, microwave on medium power, covered. Stir halfway through to guarantee even heating.
Final Thoughts
Chicken Gumbo Soup is a delightful dish that brings the flavors of Creole cuisine to your table.
With its rich and hearty combination of chicken, vegetables, and spices, it’s perfect for a comforting meal.
Adjust the spice level to your liking, and don’t hesitate to experiment with additional ingredients like shrimp or sausage for extra flavor.
Remember to taste before serving to guarantee a well-balanced dish.
Enjoy this classic soup with family and friends for a truly satisfying experience.
Frequently Asked Questions
What Is the Origin of Chicken Gumbo Soup?
You’d trace the origin to Louisiana, where Creole and Cajun cuisines blend. Start with a roux, add vegetables, spices, chicken, and okra. Simmer with broth, ensuring those rich, hearty flavors develop for authentic gumbo.
Can Chicken Gumbo Soup Be Made in a Slow Cooker?
Yes, you can make it in a slow cooker. Sauté the vegetables and roux first, then transfer to the slow cooker with remaining ingredients. Cook on low for 6-8 hours. Add okra and rice near the end.
How Can I Make Gumbo Soup Gluten-Free?
Replace the all-purpose flour with a gluten-free alternative like rice flour or cornstarch for your roux. Confirm all other ingredients, especially broth and spices, are certified gluten-free. Follow the original cooking steps for consistency.
What Are Some Popular Variations of Chicken Gumbo Soup?
You’re looking for variations? Try adding smoked sausage or shrimp for extra flavor. Use different vegetables like corn or tomatoes. Swap chicken for duck or turkey. Experiment with spices, adding more cayenne or introducing filé powder for authenticity.
Can I Make Chicken Gumbo Soup Without Okra?
Yes, you can skip the okra. To maintain texture, replace it with sliced zucchini or squash. Make certain you simmer the gumbo to your desired thickness, stirring often. Adjust spices to taste for a balanced flavor.
Chicken Gumbo Soup
Equipment
- 1 Large pot
- 1 Wooden spoon
- 1 sharp knife
- 1 Cutting board
- 1 Ladle
- 1 measuring cup
Ingredients
- 1/4 cup vegetable oil
- 1/4 cup all-purpose flour
- 1 large onion diced
- 1 green bell pepper diced
- 2 stalks celery diced
- 3 cloves garlic minced
- 1 pound boneless, skinless chicken thighs cut into bite-sized pieces
- 1 teaspoon salt
- 1/2 teaspoon black pepper
- 1 teaspoon cayenne pepper
- 1 teaspoon dried thyme
- 1 can diced tomatoes (14.5 ounces)
- 4 cups chicken broth
- 1 bay leaf
- 1 cup sliced okra
- 2 cups cooked white rice
- 2 tablespoons chopped fresh parsley
Instructions
- Heat the vegetable oil in a large pot over medium heat.
- Whisk in the flour and cook, stirring continuously, until the mixture turns a deep brown to form a roux.
- Add the onion, bell pepper, and celery to the roux, and cook until the vegetables are tender.
- Stir in the garlic and cook for an additional minute.
- Add the chicken pieces, salt, black pepper, cayenne pepper, and thyme, stirring to combine.
- Pour in the diced tomatoes, chicken broth, and add the bay leaf.
- Bring the mixture to a boil, then reduce the heat and simmer for 1 hour.
- Add the okra and cook for an additional 15 minutes.
- Remove the bay leaf and adjust seasoning if needed.
- Serve the gumbo over cooked white rice, garnished with chopped parsley.
Notes
