<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.
i’ve lived down in the bayous all of my live and i’ve never heard of this. i’m not saying it’s not good, just not cajun. a true cajun would never put a soap inside of their gumbo, never. it’s our heard and soul and no one i know would mess the gumbo up by adding a soap. if you don’t believe me, ask a true cajun
Sorry this is not a Cajun Gumbo. This is what you will find in New Orleans,
A real gumbo is a deep pot filled half way with water that is hot, drop in rue from a jar or make some. Boil water until rue is dissolved then add chicken, sausage, tasso, bell pepper and onions
and boil on low heat till meat is cooked. Most of us in Cajun Country use short grain white rice. Thank you,
I found your recipe after my son came home from Qdoba with gumbo soup which he paid around 7 bucks for. Made it as posted. Was asked to add jalapeno and decided to add some shrimp. This is such a great recipe! Thanks so much. We top it with sour cream, tortilla chips and shredded cheese…Love it!!
I like the idea of no seafood…(lasts longer in the fridge), but what about sausage ?
This look great! I am going to throw all of these ingredients in the crock pot and see how it turns out!
I just made this for my family and it was a big hit! Will definitely be making again and again! Thank you for sharing.
Hello! Would it be similar cooking time to use brown rice or a brown/wild rice blend? Thanks!
Cooking time for brown/wild rice is usually about double than white so I’d just check your specific package for recommended cooking time.
Can you convert and make in a crockpot??
I made this recipe this morning for my Hubby and his guys at work. It is a rainy blustery day here in Humboldt. I wanted to make something that would warm their insides! This is a great recipe and easy to follow. I just lifted the lid for a little taste…it is wonderful! Thank you!
I was wondering why you didn’t add andouille sausage? Do you think it would be a good addition to this recipe?
Thank you for sharing! I saw this on Pinterest this evening and immediately started cooking it for dinner tonight! I already had everything on hand. It was very easy…and my family LOVED it. The only thing I did different was cook the rice separately and then poured it over…mainly because my hubs doesn’t appreciate rice like the rest of us!
I am planning to make this for our office next week. I have an eight quart pot, can I double this recipe in that size pot? Thanks!
I believe the Dutch Oven I cooked this in was an 8 quart and it was pretty much full to the brim!
OK, I cooked the chicken gumbo soup at our office today on my new induction burner and it was a HUGE HIT!!! Even the mailman loved it. It was quick and simple, thanks Kristin!!
Awesome!! So glad it was a hit! :)
Made this last weekend and it was really yummy! Thanks for yet another super easy and tasty recipe. Your blog is getting me out of my dinner rut. This week I’m trying the cheesy chicken and rice soup (I also take for lunches). Cheers!