How to Make Chicken Gumbo Soup

Опубликовал Admin
7-10-2016, 20:20
Chicken gumbo is a quintessential southern dish. It is a thick soup that includes bell pepper, onion, celery, rice, chicken and Cajun spices. However, you do not have to be from the south to make or enjoy it, since it made much like chowder and other soups. You will need a large Dutch oven or stockpot to make a batch of soup. You can freeze the leftovers for easy dinners in the future. Turn this dish into a slow cooker recipe by adding the fresh vegetables and liquid ingredients, adding a roux and cooking on low for 6 hours. Learn how to make chicken gumbo soup.


  1. Place a large stock pot or Dutch oven on the largest burner of your stove range. Turn the heat up to medium high.
  2. Chop your vegetables. Cut up a small onion, a small green pepper and 2 celery ribs. Have these waiting so that you can sauté them when the fat is heated.
  3. Mince 2 cloves of garlic. You will add this after the other chopped vegetables.
  4. Cut up 1.5 lbs. (680g) of chicken breasts into 1-inch (2.5cm) pieces. Sprinkle them with salt and pepper and set aside.
  5. Slice 3 strips of bacon into small pieces. Cook the bacon until it has a crispy texture. Remove it with a slotted spoon and place it on several pieces of paper towel.
    • Add olive oil to the pot, if the bacon did not give up much grease. You want approximately 2 tbsp. (30ml) of fat in the bottom of the stock pot.
  6. Place your chopped vegetables in the stock pot. sauté them until they soften. This will take approximately 5 minutes.
  7. Add your 1.5 lbs. (680g) of chicken pieces. Also, add 1/2 tsp. (1.2g) of Cajun seasoning at the same time. sauté this ingredients for 5 minutes, making sure to stir regularly with a wooden spoon.
  8. Add your minced garlic. sauté for 1 additional minute,
  9. Measure 1/4 cup (31g) of flour. Sprinkle it over the contents of the stock pot to make a roux. Stir the ingredients until the flour turns a golden brown color.
  10. Pour 1 cup (0.2l) of chicken broth into the pot. Scrape the bottom of the pan with the spoon.
  11. Add an additional 24 oz. (0.7l) of chicken broth to the pot. Also, add a 28 oz. (0.8l) can of whole, diced or crushed tomatoes. Pour in 16 oz. (0.5l) of water.
  12. Season the soup with 1/2 tsp. (1.6g) of crushed red pepper, 2 bay leaves and 1/4 tsp. salt (1.5g). Stir well.
  13. Allow the contents to come to a boil.
  14. Measure and add 1 cup (18.5g) of long-grained white rice.
  15. Turn the temperature to low or medium-low, depending upon the temperature at which your range simmers. Cover the pot.
  16. Remove the lid and stir the soup every 5 minutes. Check to see if the rice is done after 15 to 20 minutes, by tasting it.
  17. Add the bacon bits. Remove the soup from the heat. Take out the bay leaves.
  18. Allow it to sit and thicken for 10 minutes before serving.
  19. Finished.


  • If you are making this chicken gumbo recipe in the slow cooker, reduce the liquid ingredients by 1/2 to 1/3, since the ingredients do not evaporate. Also, reduce the seasonings slightly, because they will be more pronounced.
  • Add 2 cups of fresh or frozen okra, if you have access to this vegetable. It is often served in gumbo in the south.

Things You'll Need

  • Chicken breasts
  • Bacon
  • Large stock pot
  • Green bell pepper
  • Onion
  • Celery ribs
  • Cajun seasoning
  • Garlic
  • Flour
  • Chicken broth
  • Crushed tomatoes
  • Bay leaves
  • Salt
  • Red pepper flakes
  • White rice
  • Wooden spoon
  • Water
  • Black pepper
  • Knife
  • Measuring cups
  • Paper towels
  • Olive oil
  • Slotted spoon
  • Okra
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