Chicken Gumbo Soup
- 2 tsp cooking oil
- 3 chicken breasts, deboned, cooked, diced (or 2 cups cooked chicken)
- 2 stalks celery, diced
- 1 onion, diced
- 1-6 cloves garlic (depending on how much you like garlic)
- 4 cups chicken broth (or homemade stock)
- 1-2 cups white wine
- 1 (16 ounce) can diced tomatoes, un-drained (or 3 diced tomatoes)
- 1⁄3 cup green pepper, diced
- 1⁄3 cup long grain rice, uncooked
- 1 cup sliced okra
- 2 tablespoons parsley, chopped
- 1 bay leaf
- Worcestershire or Louisiana Hot Sauce and salt to individual taste.
- In your soup pot, heat the oil and slowly cook the onion garlic and celery until the onion is translucent.
- Add all ingredients, except the wine, okra and rice.
- Bring to a boil, reduce heat and simmer for 20 minutes.
- Add 1 cup of wine, okra and rice and return to a boil, then reduce heat and simmer until the rice is tender.
- If the liquid gets too low, add more wine.
- Remove bay leaf and serve with salt and Worcestershire or Louisiana Hot Sauce to individual taste
How to make the best chicken stock in the world without spending a whole bunch of Money.
I like to buy those store bought roast chickens. After we have had a meal, I pull all the meat off and make stock from the bones. This is a good way to get some great leftover chicken meat (think sandwiches or Chicken-a-la-king) and have a really great flavorful stock.
To make my chicken stock I throw in the bones, add a couple of sticks of large sliced celery (including the leaves), a sliced carrot (I often use those ones that are not as appealing to eat raw...you know, the floppy ones, or the baby carrots that have gone a little white), a rough sliced onion, and some peppercorns, and if I have one, a Leek (actually any old veggies in the fridge are are great).
Then I cover the whole lot with water and simmer the heck out of it for 3 hours, or until I go to bed.
The next morning I put the whole pot in the fridge and when I get home from work, most of the fat has solidified on the top of the stock. I take that off, strain the liquid and throw the bones and veggies out. I then Freeze the stock in 1 cup containers until I need it.