What is Chicken Gumbo Soup? A Savory Louisiana Classic

Chicken gumbo soup is a hearty, spicy soup inspired by traditional gumbos from Louisiana cuisine. It features chicken simmered with vegetables like onion, bell pepper, celery, and okra in a seasoned broth thickened with a roux While not an authentic Cajun or Creole gumbo, chicken gumbo soup captures the flavorful spirit of the dish in a quicker, easier soup form

The Origins and Tradition of Gumbo

Gumbo comes from southern Louisiana. It is a stew or soup made with meat or seafood, okra or filé powder, and the “holy trinity” of onion, celery, and bell pepper. The French, Spanish, African, and Choctaw Indians were some of the cultures that helped shape it. The word “kingombo,” which means okra in Bantu, is likely where the word “gumbo” comes from. “.

To make a traditional gumbo, you have to start by making a dark roux with flour and fat. This takes time. The roux makes the broth thicker and gives it a distinct nutty taste. Gumbos can be made with shrimp, crab, chicken, sausage, ham, or other local seafood that has been cooked for hours with vegetables and spices.

While gumbos can vary, a few key aspects define them:

• A thickened broth from a roux
• The aromatic vegetables (onion, celery, bell pepper)
• Seasonings like thyme, bay leaves, cayenne pepper
• Long-cooked flavors melding over low heat
• Served over steamed white rice

The resulting dish is rich, smoky, and complex in flavor. People in the area love gumbo all year, but it’s especially good in the fall and winter.

How Chicken Gumbo Soup Captures the Flavor

Chicken gumbo soup replicates the tastes of gumbo in a faster, simpler soup form. While not a classic Louisiana gumbo, it features similar ingredients and technique:

• The roux – Chicken gumbo soup starts by cooking flour in fat (butter or oil) to form a flavorful browned roux. This adds body and that distinct nutty depth.

• Aromatic vegetables: Onion, celery, and bell pepper make a base that smells good. Garlic adds extra flavor.

• Spices – A Cajun or Creole seasoning blend adds the trademark heat, thyme, oregano, cayenne pepper, bay leaves, etc.

• Simmered chicken – Bite-size chicken breast or thigh pieces cook in the seasoned broth, absorbing flavor.

• Optional okra – Many chicken gumbo soups use okra slices for texture and to thicken the broth further.

• Steamed rice – The soup gets served over steamed white rice, often with hot sauce or filé powder to season.

The method comes together quickly by browning the roux and vegetables on the stovetop before letting everything simmer in broth. The result is a hearty, robust soup that’s perfect for chilly weather yet easier than true from-scratch gumbo.

Key Ingredients in Chicken Gumbo Soup

Chicken gumbo soup relies on several staple ingredients to create its signature flavor. Here are some of the essentials:

Onion, celery, bell pepper – Also called the “holy trinity” of Creole cooking, these three vegetables build an aromatic base. Onion adds sweetness while celery and bell pepper provide freshness.

Roux – Browned flour cooked into the fat thickens the broth and gives it a rich, nutty taste. Butter or oil both work for the roux.

Chicken and ham – Bite-size chicken (breast or thigh) and diced ham contribute hearty, savory protein and flavor. Andouille sausage is also popular.

Seasonings – A Creole or Cajun spice blend seasons the broth, along with herbs like thyme and bay leaves. Cayenne pepper and black pepper bring heat.

Broth – Chicken broth provides the base, though water and tomatoes also add liquid. Using unsalted or low-sodium broth allows controlling the seasoning.

Rice – Long grain white rice soaks up flavors as it cooks right in the soup. Lukewarm rice gets stirred in at the end.

Okra – Many chicken gumbo soups use sliced okra for texture, taste, and thickening. Frozen okra works well.

Filé powder – This ground sassafras spice adds flavor and thickness. It gets sprinkled on at serving (not while cooking).

Tips for Making Chicken Gumbo Soup

Making chicken gumbo soup is straightforward, though there are some tips to ensure the best flavor:

• Cook the roux slowly – Take time to cook the flour and butter to a brown (not burnt) roux for the richest taste.

• Sauté the vegetables – Letting the onion, celery, and bell pepper soften and caramelize boosts their sweetness.

• Layer flavors – Let the seasonings and vegetables mingle before adding chicken and liquids.

• Simmer – Gentle, low simmering allows flavors to develop without overcooking the chicken.

• Control seasoning – Use unsalted or low-sodium broth and adjust salt, pepper, and cayenne until it tastes seasoned to your liking.

• Finish with fresh herbs – Stir in some fresh parsley or green onions right before serving.

How to Serve Chicken Gumbo Soup

Chicken gumbo soup gets served in wide, shallow bowls with steamed white rice. Here are some serving ideas:

• Scoop rice in the bottom of the bowl and ladle the piping hot soup around it.

• Garnish with chopped fresh parsley, green onions, hot sauce or filé powder for extra flavor.

• Offer hot sauce like Tabasco, Louisiana-style for folks to add heat to taste.

• Bake up a loaf of crusty bread for dipping in the rich broth. Buttermilk biscuits also pair well.

• For a full meal, add a green salad with a tangy, creamy dressing to balance the spices.

Try This Hearty Chicken Gumbo Soup

For a flavorful chicken gumbo soup you can make easily at home, try this recipe:

Ingredients:

• 1/4 cup butter or olive oil
• 1 onion, chopped
• 2 ribs celery, chopped
• 1 bell pepper, chopped
• 1/4 cup diced ham
• 1/4 cup uncooked long grain white rice
• 1/4 cup all-purpose flour
• 4 cups chicken broth
• 14 oz can diced tomatoes
• 1 1/2 cups frozen sliced okra
• 1 1/2 tsp kosher salt
• 1/2 tsp black pepper
• 1 tsp dried thyme
• 1/2 tsp dried oregano
• 1/4 tsp cayenne pepper
• 1 bay leaf
• 1 1/4 lbs boneless, skinless chicken breasts, cubed

Instructions:

1. Make the roux: Melt butter in a Dutch oven over medium-low heat. Whisk in flour and cook, stirring constantly, until browned, about 10-15 minutes.

2. Add onion, celery, bell pepper to roux. Sauté 5 minutes until softened.

3. Add ham, rice, and flour. Cook 3 minutes more.

4. Whisk in 1 cup broth. Add remaining broth, tomatoes, okra and seasonings. Simmer 20 minutes.

5. Add chicken and simmer until cooked through, about 10 minutes.

6. Serve soup over steamed white rice. Garnish with chopped green onions and parsley.

With its simple preparation but big, bold flavors, chicken gumbo soup is sure to satisfy. The recipe can be easily adjusted to your tastes by tweaking the heat or using different vegetables. Serve it up for a hearty, comforting meal with a taste of Louisiana.