Chicken Gumbo Soup
The perfect hearty soup perfect for a cozy meal!
When I lived in Minneapolis I would come into New York a few times a year to visit family. On one of these visits, my brother took me out for supper and ordered this soup for me. “C’mon,” I said, “Soup?!?! I’m here in New York! Give me fries! Burgers! Steaks! Real restaurant food!” He promised me I wouldn’t regret it. And I didn’t, it was so good!
I am very particular about my soups, I don’t like them too watery and I don’t like them to taste like a bunch of mashed vegetables. This had none of that! As soon as I tasted it, I knew I had to recreate it.
Chicken Gumbo Soup
The perfect hearty soup for a cozy meal!
Print RecipeIngredients
- 2 Tbsp oil
- 1 large onion, diced
- 4 carrots, sliced
- 2 stalks celery, diced
- 1 green pepper, diced
- 3 cloves garlic, crushed
- 3 Tbsp flour
- 2 lbs. chicken cutlets, whole
- Salt and pepper, to taste
- 1 tsp @unionspiceblends Hot Stuff
- 2 tsp chicken consommé powder
- 4-6 cups water
Instructions
- Heat the oil in a soup pot. Add vegetables and sauté for 5 minutes or until translucent.
- Add flour and mix well, making sure to coat all the vegetables. Add chicken cutlets (do not cut them up), spices and water. Cover and simmer for 45 minutes-1 hour.
- Remove chicken and shred (I like to do this with two forks). Return shredded chicken to the pot.
Notes
Once the soup cools, it may get a bit thick. You can eat it like that, so it’s almost like a stew, or add water to thin it out. Enjoy.
Recipe by Faigy Murray | https://mykitchenmystudio.com/chicken-gumbo-soup/
