Chicken and Rice Gumbo Soup

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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 cups water
  • 2 tablespoons chicken bouillon granules
  • 1 teaspoon dried thyme leaves
  • 10-ounce package frozen cut okra, thawed and drained
  • 3 cups 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.

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