Soup: 2 pt. Gumbo Soup
Source of Recipe
community recipe swap (annie)
List of Ingredients
1 lb. boneless, skinless chicken breasts (cubed)
8 cups water
1 large yellow onion (diced)
1 large green bell pepper (diced)
8 stalks celery (diced)
1 bunch scallions (diced)
2 tbsp minced garlic
1/4 cup flour
4 cups cooked brown rice
1 tbsp oil
1/2 tbsp oregano
1/2 tbsp thyme
2 bay leaves
1 tbsp saltRecipe
Boil chicken in water until done - set meat and broth aside.
Toast flour in a dry large skillet, stirring constantly, until deep brown (about the color of a penny). Heat oil in 4-qt sauce pan and saute vegetables and garlic until soft. Add toasted flour and mix well. Add broth slowly, mixing well. Add cubed chicken, spices. Cover and simmer on low for 45-minutes, stirring occasionally. Add rice and simmer another 30 minutes.
Yields 8 servings of about 1 1/2 cup.
Original posters notes:
I usually chop veggies while the chicken cooks.
You can toast the flour while your veggies are sauteing.
The rice can cook while soup is simmering for its first 45 minutes.
This is a yummy soup and absolutely worth the effort. Nice combo of protein, veggies and carbs. Plus with eight servings you can put some up in the freezer for later.
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