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–+ servings
spicy chicken and vegetables

Chicken Gumbo Soup

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Prep Time 20 minutes
Cook Time 1 hour 30 minutes
Resting Time 10 minutes
Total Time 2 hours
Course Main
Cuisine Creole
Servings 6 servings

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

For extra flavor, consider adding a bit of smoked sausage or shrimp to the gumbo. If you want a thicker consistency, let the soup simmer longer, but keep stirring to avoid sticking. Adjust the level of cayenne pepper according to your spice preference, and always taste before serving to ensure the flavors are well balanced.
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