Chicken Gumbo Soup

How about a great tasting Cajun style soup that you can make in 30 minutes? New Orleans is known for their Cajun style soup and this recipe won’t disappoint you with its hearty, hot, delicious taste.

With colder weather on the horizon, now is the time to get your soup recipes together, shop for what you need now, and be ready to enjoy hearty homemade soup later – all without trudging through the cold weather to shop for ingredients because you prepared for your soup recipes ahead of time.

We all know a bowl or cup of soup satisfies us on those cold weather days, but because soup is so healthy for you we need to think about enjoying our soups any time of the year.

Remember to serve your soup up with a hearty slice of homemade bread from your local bakery, a side salad, and/or fruit. Don’t forget prior to serving to add your favorite garnishments to the soup top like salsa chips, Fritos corn chips, sour cream, shredded cheese, bacon, or croutons.

creole cajun soup


  • 1 tablespoon margarine or butter
  • ½ cup of chopped green bell pepper
  • ½ cup of chopped onion
  • 1 garlic clove, minced
  • 1 Tablespoon of all-purpose flour
  • 1 cup of water
  • 1 (14 ½ oz.) can ready-to-serve chicken broth
  • 1 (14.5oz.) can of whole tomatoes. Do Not drain (try to buy the no salt added can of tomatoes)
  • 1 (10 oz.) package of frozen cut okra
  • 1 ½ cups of cubed cooked chicken
  • ¼ cup of uncooked regular long-grain white rice
  • ¼ teaspoon of dried thyme leaves
  • 1 bay leaf
  • 4 to 8 drops of hot pepper sauce (Add 2 to 4 drops of pepper sauce for a milder tasting soup)


In a large nonstick saucepan, melt the margarine over medium heat.

Add chopped bell pepper, onion, garlic and flour; cook and stir until flour is light golden brown.

Add remaining ingredients and bring to a boil.

Reduce the heat to medium-low; cover and cook 10 minutes.

Uncover your pan and cook an additional 10 to 15 minutes or until the okra is tender, continue to stir occasionally.

Once cooked remove bay leaf and serve.

Note* You can substitute the chicken with ground beef, turkey or shrimp. Just be sure to use the full 1 ½ cups.


ENJOY! From: “In the Kitchen with Sheryl

Gabe Arnold
Author: Gabe Arnold