Name: Chicken And Rice Gumbo Soup
Prep time: 15 min
Cook time: 50 min
Total time: 1 h 5 min
Yield: 4 servings
Cuisine: Southern
Ingredients: 1 lb boneless, skinless chicken breasts, diced; 1 cup long-grain white rice; 1 onion, diced; 2 stalks celery, chopped; 1 green bell pepper, diced; 3 cloves garlic, minced; 1 can (14.5 oz) diced tomatoes; 4 cups chicken broth; 2 tbsp olive oil; 2 tbsp all-purpose flour; 1 tsp paprika; 1 tsp dried thyme; 1/2 tsp cayenne pepper; Salt and pepper to taste; Fresh parsley for garnish

Instructions

In a large pot, heat the olive oil over medium heat. Add the diced chicken and cook until browned on all sides, about 5 minutes. Remove the chicken from the pot and set aside.
In the same pot, add the diced onion, celery, and green bell pepper. Cook until the vegetables are softened, about 5 minutes. Add the minced garlic and cook for an additional 1-2 minutes until fragrant.
Sprinkle the flour over the vegetables and stir to coat. This will help thicken the soup. Cook for another 2 minutes to remove the raw flour taste.
Add the diced tomatoes, chicken broth, paprika, thyme, cayenne pepper, salt, and pepper to the pot. Bring the soup to a boil, then reduce heat to low and let it simmer for 20 minutes, allowing the flavors to meld together.
Stir in the diced chicken and white rice. Cover the pot and let the soup simmer for another 20-25 minutes, or until the rice is cooked through and the chicken is tender.
Taste the soup and adjust the seasoning with salt and pepper if needed. If you prefer a spicier kick, you can add more cayenne pepper at this point.
Serve the Chicken and Rice Gumbo Soup hot, garnished with fresh parsley for a pop of color and freshness. Enjoy this flavorful and comforting dish with some crusty bread or cornbread on the side.

Ingredients

Instructions

Nutrition Facts

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