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Chicken Gumbo Soup

Chicken Gumbo Soup

  • Prep

    10 m
  • Cook

    3 h 20 m
  • Ready In

    3 h 30 m
Phil Schaefer

Phil Schaefer

It's nutritious and delicious soup!!!!!

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Ingredients {{adjustedServings}} servings

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Original recipe yields 8 servings

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Nutrition

Amount per serving ({{servings}} total)

  • Calories:
  • 116 kcal
  • 6%
  • Fat:
  • 0.7 g
  • 1%
  • Carbs:
  • 20.5g
  • 7%
  • Protein:
  • 7.5 g
  • 15%
  • Cholesterol:
  • 9 mg
  • 3%
  • Sodium:
  • 70 mg
  • 3%

Based on a 2,000 calorie diet

Directions

  1. Bring the water to a boil. Add the garlic powder and the hot pepper sauce. Put the carrots and mushrooms into the pot of water. Cook for five minutes.
  2. Add the okra, wild rice, and chicken cubes. Turn heat to low, and cook for three hours.
  3. Add the spiral pasta, and cook for ten minutes. Add salt and pepper to taste. Serve hot, garnished with green onions.
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Reviews

MEGANCOOK
47

MEGANCOOK

4/5/2003

This is the greatest tasting soup I've EVER had!!! It was wonderful!! It won 1st place at the state fair, and everyone I know loves it! I have NO idea why people are insulting it, maybe they're just jealous! Anyways, it was GREAT!!!!

RUTHIE H
47

RUTHIE H

8/12/2002

what an insult!! This is not gumbo, don't be fooled!! I am from LA. NO ONE here puts TOMATOES in their gumbo, might get run off to the woods if so. To give you a back ground on gumbo, it is a MEAT stew served over rice. It never has tomatoes in it. I have been to many states and outside of La, gumbo is trashed into some sorta gross dish. The meat is what is changed in it........it never contains carrots and stuff since it is a MEAT stew. insulted.....

Pam-3BoysMama
43

Pam-3BoysMama

10/17/2004

This recipe was great! I am a soup fanatic and will definitely make this again. I used 6 cups of chicken stock and 2 cups of water and ended up with a spicy, simple to make treat. If you don't like things spicy, you might want to cut down on the hot pepper sauce. Hubby didn't care for the spiciness, so I may try this next time, though I liked it as is. Thanks for this recipe!

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