<span data-slate-fragment="JTVCJTdCJTIydHlwZSUyMiUzQSUyMnBhcmFncmFwaCUyMiUyQyUyMmNoaWxkcmVuJTIyJTNBJTVCJTdCJTIydGV4dCUyMiUzQSUyMkNoaWNrZW4lMjBHdW1ibyUyMFNvdXAlMjBpcyUyMGluc3BpcmVkJTIwYnklMjByaWNoJTIwYW5kJTIwaGVhcnR5JTIwQ3Jlb2xlJTIwR3VtYm8uJTIwRWFjaCUyMHNhdm9yeSUyQyUyMHNtb2t5JTJDJTIwc3BpY3klMjBzcG9vbmZ1bCUyMGlzJTIwcGFja2VkJTIwd2l0aCUyMGZsYXZvciElMjIlN0QlNUQlN0QlNUQ=">Chicken Gumbo Soup is inspired by rich and hearty Creole Gumbo. Each savory, smoky, spicy spoonful is packed with flavor!</span>
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!
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
Nutritional values are estimates only. Please read our full nutrition information disclaimer.
making this soooo soon! i always want to attempt to make gumbo but all the recipes i look up take for-ev-er. this is perfect.
Holy yum! Can’t wait to make this. I love me some soup. Might have to hold off til next week tho since I made a big batch of your harvest chicken quiona one this evening :)
Oh my gosh! I want to eat at a place that has their drinks in mason jars! My hubby would be so pumped if I made him this gumbo…
Come to think of it, I’m not really sure I know the difference between jambalaya and gumbo either! But this stuff looks divine, whichever Cajun dish it may be… ;)
I work at Jethros n Jambalaya! Hope I get the pleasure of serving you sometime!
Wow this looks so good! What size dutch oven do you use? I am thinking about asking for one for Christmas and am debating what size to ask for?
Oh just clicked and saw it is an 8 quart! Nevermind! :)
This looks amazing. Love that it’s a non-seafood version too!
Oh man, that looks spic-y! My husband would totally go for that. My chicken gumbo looks so PG-13 in comparison.
Lori – try Calphalon Dormond, it’s a cleaner made for these pots. Your’s may be too far gone, but try it anyway, this stuff is unbelievable.
The first time I ever had gumbo was in NOLA this past summer and it was outstanding! I never thought to recreate it though. My mom used to make shrimp creole which is sort of similar and it was honestly one of my favorite dishes growing up.
Ooohh I was just talking about gumbo for Thanksgiving….that’s approps right???
Girrrrllll get yourself some Tony Chachere’s for Cajun seasoning. You’ll never turn back. It’s as popular as salt around these southern (in Denver) parts! :)
TOTALLY agree about Tony C’s…my BFF is from NOLA and got me hooked on it! So good, I use it on everything!
Kristin this looks like the perfect comforting soup for a cold evening! Easy, healthy and satisfying! I never thought I would say that but I miss those fall chilly evenings, when you can make yourself a big bowl of warm soup or a delicious apple cinnamon crisp. I now live in Australia and we’re heading to…summer. For the first time in my life, I’ll make my Christmas shopping in shorts and summer dresses. So strange, I know.
Anyway, thanks for this yummy recipe!
This looks so good! And I love soups! But I have a random question..I noticed we have the same exact Calphalon Dutch oven. Is yours almost black on the bottom?? I’ve done my best to scrub it but it never looks clean! Any tips?
I have a Martha Stewart brand dutch oven and it’s starting to get some discoloration on the inside bottom as well.
It has a few light brown stains on the inside, but it’s not black. If you got it at Bed, Bath, & Beyond, I guarantee they’ll take it back (no matter how long ago it is you got it,) or maybe call their customer service to see if you can get a replacement!