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Chicken Gumbo Soup

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A hearty bowl of Chicken Gumbo Soup brings rich flavors and warmth, perfect for family gatherings.

Ingredients

Scale
  • 4 slices bacon, chopped
  • 1 small yellow onion, finely chopped
  • 1 small green bell pepper, seeded and chopped
  • 2 celery ribs, finely chopped
  • 1½ lbs chicken breasts, cut into bite-sized pieces
  • Salt and black pepper, to taste
  • ½ teaspoon Cajun or Creole seasoning
  • 2 garlic cloves, minced
  • ¼ cup gluten-free flour (or all-purpose flour if not gluten-free)
  • 32 oz chicken broth
  • 28 oz crushed tomatoes
  • 2 cups water
  • 2 bay leaves
  • ½ teaspoon crushed red pepper flakes (adjust to taste)
  • 1 cup long-grain white rice (jasmine rice recommended)

Instructions

  1. Cook the bacon by heating a large Dutch oven or soup pot over medium heat. Add the chopped bacon and cook until browned and crisp. Remove bacon with a slotted spoon and set aside on paper towels, keeping the bacon fat in the pot.
  2. Add the onion, bell pepper, and celery to the pot. Season lightly with salt and pepper and sauté for 8–10 minutes until softened and fragrant.
  3. Brown the chicken by seasoning it with salt and pepper, then add it to the pot along with the Cajun seasoning. Cook for 5 minutes, stirring occasionally, until the chicken is lightly browned.
  4. Add the garlic and cook for 1 minute, stirring constantly to prevent burning.
  5. Incorporate the flour by sprinkling it over the chicken and vegetables. Stir continuously and cook for about 3 minutes until the flour turns lightly golden.
  6. Pour in the chicken broth gradually while stirring, scraping up any browned bits from the bottom of the pot.
  7. Add the crushed tomatoes, water, bay leaves, red pepper flakes, and additional salt if needed. Increase heat to bring the soup to a gentle simmer.
  8. Cook the rice by stirring it in, covering, reducing heat to low, and simmering for 15–20 minutes until the rice is just tender.
  9. Final touch: Stir the cooked bacon back into the soup. Remove from heat and let stand for 10 minutes to thicken. Remove bay leaves and serve warm.

Notes

Leftovers can be stored in an airtight container in the fridge for up to 4 days. Adjust the spice level to your preference.

Nutrition

Find it online: https://ameliasweets.com/2026/05/08/chicken-gumbo-soup/

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