Chicken Gumbo Soup

Try my updated Jambalaya Soup!

My Dad has made his version of gumbo since I was a child. I say “his version” because he’s from Ohio, we live in Iowa, and so authentic it is not.

Though delicious, it IS.

A spicy, tomato-forward broth contains chicken, bacon, and the holy trinity of onions, celery, and bell peppers. Flavored with a Creole seasoning blend then slowly simmered over the course of an afternoon, it’s a dish I think about warmly.

So much so that I decided to marry it with my love of quick and easy soups to create Chicken Gumbo Soup!

Essentially all I did was add more broth to my Dad’s (again, non-authentic!) Gumbo recipe, then cooked long grain white rice inside of it.

When I tell you I practically lick my bowl clean every time I make this! It is SO delicious, and a quicker and easier way to satisfy a craving for Creole-style Gumbo.

How to Make Chicken Gumbo Soup

Start by browning chopped bacon in a large Dutch oven or soup pot over medium heat. Remove the cooked bacon to a paper towel lined plate then set aside, leaving 2 Tablespoons bacon drippings in the pot.

To the drippings add chopped bell pepper, celery, and onion. Season the vegetable with salt and pepper then saute until they’re tender, 8-10 minutes.

To the softened veggies add chicken breasts that have been cut into bite-sized pieces and seasoned with salt and pepper then saute for 5 minutes. Add minced garlic then saute for another minute.

Next add store-bought Cajun/Creole seasoning or homemade Creole Seasoning — I love Emeri’s blend. The seasoning blend will add color and spicy flavor to the soup.

Sprinkle gluten-free flour over the chicken and vegetables then stir to combine and cook while stirring until the flour turns golden brown, about 3 minutes.

This process creates a roux which gives the soup a rich, decadent flavor and velvety texture.

Next, slowly stream in chicken broth while stirring with a hard spatula or wooden spoon, scraping up any brown bits that have accumulated on the bottom of a pot. This is where all the flavor lies!

Add 28oz crushed tomatoes, and water.

Plus bay leaves and crushed red pepper flakes. Feel free to dial the red pepper flakes up or down depending on your spice tolerance.

Turn the heat to high to bring the soup to a simmer then add long grain rice and stir to combine.

Place a lid on the pot, turn the heat down to low, then let the soup simmer for 15 minutes or until the rice is just barely tender, as it will continue cooking in the hot liquid/pot.

Stir every couple of minutes to make sure the rice isn’t sticking to the bottom of the pot.

Last step is to stir the cooked bacon back into the soup then let it sit and thicken off the heat for about 10 minutes. Finally, scoop and savor!

You are going to love each savory, spicy spoonful of this gumbo-inspired soup! Feel free to reduce the amount of chicken and add chopped andouille sausage or kielbasa for a Chicken and Sausage Gumbo Soup.

From my Iowa kitchen to yours — enjoy!

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Chicken Gumbo Soup

5 from 3 votes

by Kristin Porter

Prep: 15 minutes mins

Cook: 30 minutes mins

Total: 45 minutes mins

Servings: 8

GFGluten FreeDFDairy FreeEFEgg Free

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Chicken Gumbo Soup is inspired by rich and hearty Creole Gumbo. Each savory, smoky, spicy spoonful is packed with flavor!

Ingredients

• 4 slices bacon, chopped
• 1 small yellow onion, chopped
• 1 small green bell pepper, seeded then chopped
• 2 ribs celery, finely chopped
• 1-1/2 lbs chicken breasts, cut into-bite sized pieces
• salt and pepper
• 1/2 teaspoon Cajun/Creole seasoning, see notes
• 2 cloves garlic, pressed or minced
• 1/4 cup gluten free flour, or AP flour if not GF
• 32 oz chicken broth
• 28 oz crushed tomatoes
• 2 cups water
• 2 bay leaves
• 1/2 teaspoon crushed red pepper flakes, or more or less
• 1 cup long grain white rice, Lundberg White Jasmine Rice recommended

Directions 

• Heat a large Dutch oven or soup pot over medium heat. Add bacon then brown and remove to a paper towel-lined plate to drain. Reserve bacon fat in the pot, adding extra extra virgin olive oil if necessary to have 2 Tablespoons fat in the pot total.
• Add the onions, bell peppers, and celery to the pot then season with salt and pepper and saute until softened, 8-10 minutes. Season the chicken with salt and pepper then add to the pot with the Cajun seasoning and saute for 5 minutes. Add garlic then cook for 1 minute, stirring constantly.
• Sprinkle flour over the vegetables and chicken then stir to combine and cook while stirring constantly until the flour turns golden brown, 3 minutes. Slowly stream in the chicken broth while stirring and scraping up any brown bits from the bottom of the pot. Add the crushed tomatoes, water, bay leaves, red chili pepper flakes, and salt then turn the heat up to high to bring the soup to a simmer.
• Once simmering, add the rice then stir to combine and cover the pot with a lid. Turn the heat down to low and simmer, stirring occasionally, for 15-20 minutes or until rice is just barely tender (it will continue to cook and soften in the hot soup.) Add cooked bacon back into the soup then let it sit and thicken off the heat for 10 minutes. Remove bay leaves and serve.

Notes

• I use Emeril's recipe for Creole Seasoning for this recipe.

Nutrition

Calories: 214kcal, Carbohydrates: 32g, Protein: 12g, Fat: 5g, Saturated Fat: 1g, Polyunsaturated Fat: 1g, Monounsaturated Fat: 2g, Trans Fat: 0.01g, Cholesterol: 26mg, Sodium: 655mg, Potassium: 542mg, Fiber: 3g, Sugar: 6g, Vitamin A: 777IU, Vitamin C: 30mg, Calcium: 61mg, Iron: 2mg

Nutritional values are estimates only. Please read our full nutrition information disclaimer.

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