Chicken and Rice Gumbo Soup
Cooking MethodSlow Cooker
Ingredients
- 3/4 pound skinless, boneless chicken thighs, cut into 1-inch pieces
- 1/4 pound fully-cooked smoked sausage (two 5-inch sausages), chopped
- 2 medium stalks celery (with leaves), sliced
- 1 large carrot, chopped
- 1 medium onion, chopped
- 14 1/2-ounce can stewed tomatoes, undrained
- 5 cup water
- 2 tablespoon chicken bouillon granules
- 1 teaspoon dried thyme leaves
- 10-ounce package frozen cut okra, thawed and drained
- 3 cup hot cooked rice, for serving
- Hot pepper sauce
Instructions
Mix all ingredients except okra, rice and pepper sauce in 3 1/2- to 6-quart slow cooker. Cover and cook on LOW heat setting 7 to 8 hours or until chicken is no longer pink in center. Stir in okra. Cover and cook on LOW heat setting 20 minutes. Spoon rice into individual soup bowls; top with gumbo. Serve with pepper sauce.