Chicken and Rice Gumbo Soup
- Minutes to Prepare:
- Minutes to Cook:
- Number of Servings: 6
Ingredients
1 lb boneless chicken thighs1/4 lb fully cooked smoked sausage2 medium stalks of celery1 large carrot1 can (14.5 oz) stewed tomatoes, undrained5 cups water2 tbsp chicken bouillon granules1 tsp dried thyme leaves1 package (10 oz) frozen cut okra, thawed and drained3 cups hot cooked rice, for servinghot red pepper sauce
1. Mix all ingredients except okra, rice, and pepper sauce in a 3.5 to 6 qt slow cooker.
2. Cover and cook on low heat setting 5 hours or until chicken is no longer pink in the middle.
3. Stir in okra. Cover and cook on low heat setting 20 minutes.
4. Spoon rice into individual soup bowls; top with gumbo. Serve with pepper sauce.
Number of Servings: 6
Recipe submitted by SparkPeople user DECLANSMAMA.
2. Cover and cook on low heat setting 5 hours or until chicken is no longer pink in the middle.
3. Stir in okra. Cover and cook on low heat setting 20 minutes.
4. Spoon rice into individual soup bowls; top with gumbo. Serve with pepper sauce.
Number of Servings: 6
Recipe submitted by SparkPeople user DECLANSMAMA.
Nutritional Info Amount Per Serving
- Calories: 311.0
- Total Fat: 9.4 g
- Cholesterol: 75.5 mg
- Sodium: 876.5 mg
- Total Carbs: 35.0 g
- Dietary Fiber: 5.0 g
- Protein: 21.9 g
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