Monday, April 22, 2013

Chicken Gumbo Soup

3 chopped carrots
1 small onion, chopped
2 ribs celery, chopped
salt (to taste)
pepper  (to taste)
1-1/2 lbs. cooked chicken
2 cloves garlic, minced
32 oz. chicken broth (plus more for reheating)
14 oz. crushed tomatoes
14 oz. diced tomato
1 t. dried thyme
2  cups cooked  long grain  brown rice
10 oz. bag frozen okra

  1. Heat a large Dutch oven or soup pot over medium heat. Add extra virgin olive oil.  Add onion, carrots, and celery then season with salt and pepper and saute for 5 minutes, or until veggies are softened.. Add garlic then cook for 1 minute, stirring constantly.
  2. Add cooked chicken.  Add okra, tomatoes, thyme.  Simmer for about 15 minutes.
  3. Add cooked rice and simmer for 10-15 minutes.

No comments:

Post a Comment