Homemade Faux Chicken Gumbo
- Minutes to Prepare:
- Minutes to Cook:
- Number of Servings: 6
Ingredients
2 quarts fl oz Water, tap or filtered2 large Skinless Chicken Breasts 12-16 ounces1 bag frozen cut okra 1 lg. cube Knorr Chicken Bullion 1 can Del Monte Petite Cut Diced Tomatoes 1 can Swanson Chicken Broth 99% Fat Free 1 lg. slice Jalapeno Pepper Slice, Pickled 3/4 cup frozen Yellow Sweet Corn 1/2 cup uncooked Basmati Rice, Mahatma1-3 tsp olive oilLemon juice to taste 2 1tsp Olive Oil
Ingredients are adjustable, to taste.
1. Heat oil in large pot and add raw chicken breasts on high, to start. Cover with lid, add small amount of water and lower heat. Allow to cook for five minutes and remove to large plate to cool in refrigerator. Breasts should be only slightly pink in the middle.
2. When breasts are cool, cut into small (1/2 inch pieces), and then keep in refrigerator until just before serving soup.
2. Add water to the same pot, and add bullion, canned tomatoes, chicken broth, and jalapeno slice. Bring to a boil and then turn down to a simmer. Allow so simmer for 20-30 minutes. This is the base.
3. About 30 minutes before serving, bring base back to a boil and add uncooked rice. Turn down to a simmer and allow to cook 10 minutes.
4. Add frozen corn, okra and lemon juice to taste. Bring heat up to boiling and then reduce. Cook until okra and corn are just tender. Add cut chicken and bring up until chicken is heated through.
5. Can be served with Louisiana hot sauce, if desired. Corn tortillas can be served on the side to make a low calorie "bread" accompaniment.
Serving Size: Makes a large pot of soup, 6-8 servings, approx. 8-10 ounces each
1. Heat oil in large pot and add raw chicken breasts on high, to start. Cover with lid, add small amount of water and lower heat. Allow to cook for five minutes and remove to large plate to cool in refrigerator. Breasts should be only slightly pink in the middle.
2. When breasts are cool, cut into small (1/2 inch pieces), and then keep in refrigerator until just before serving soup.
2. Add water to the same pot, and add bullion, canned tomatoes, chicken broth, and jalapeno slice. Bring to a boil and then turn down to a simmer. Allow so simmer for 20-30 minutes. This is the base.
3. About 30 minutes before serving, bring base back to a boil and add uncooked rice. Turn down to a simmer and allow to cook 10 minutes.
4. Add frozen corn, okra and lemon juice to taste. Bring heat up to boiling and then reduce. Cook until okra and corn are just tender. Add cut chicken and bring up until chicken is heated through.
5. Can be served with Louisiana hot sauce, if desired. Corn tortillas can be served on the side to make a low calorie "bread" accompaniment.
Serving Size: Makes a large pot of soup, 6-8 servings, approx. 8-10 ounces each
Nutritional Info Amount Per Serving
- Calories: 169.7
- Total Fat: 3.4 g
- Cholesterol: 48.3 mg
- Sodium: 957.1 mg
- Total Carbs: 17.2 g
- Dietary Fiber: 3.0 g
- Protein: 17.2 g
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