Terry Ambrose

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Gluten-free Chicken Gumbo Soup

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Chicken gumbo soup
Chicken gumbo soup – hot, delicious, and packed with nutrients.

There’s nothing like a hot mug of soup on a cold day, and this Gluten-free Chicken Gumbo Soup has everything to make it healthy and delicious. Served over a mound of rice, it’s the perfect way to warm your meal and your day.

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 Gluten-free Chicken Gumbo Soup
A delicious combination of tender chicken, sausage, and vegetables in an easy-to-make broth. We used a chicken sausage, but you could substitute your favorite sausage. Feel free to mix up the peppers, too. We used a combination of pequillo peppers (delicious, if you can find them) and one green pepper.
Course Soups
Cuisine American
Prep Time 30 minutes
Cook Time 1 hour
Passive Time 30 minutes
Servings
people
Ingredients
Course Soups
Cuisine American
Prep Time 30 minutes
Cook Time 1 hour
Passive Time 30 minutes
Servings
people
Ingredients
Instructions
  1. In a large soup pot, cook the sausage over medium heat until browned. (If you're using chicken sausage, you may need to add a tablespoon of oil to the pot before browning).
  2. Set aside on a paper towel to drain.
  3. Stir frozen spinach into the fat or oil and cook over medium heat, stirring, for about two minutes
  4. Add 2 tbl. oil and stir in peppers and onions. Cook until tender.
  5. Add the garlic to the pot and stir for about 30 seconds
  6. Add the tomatoes with their juice, thyme, bay leaves, and cayenne and simmer, covered, for 15 minutes.
  7. Add chicken broth, water, and salt. Bring to a boil, then reduce heat, cover and simmer for 1 hour. Cook rice while soup is simmering.
  8. Before serving, stir in sausage and chicken and bring to a simmer. Cook for about 5-8 minutes.
  9. Serve over prepared rice.
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Mexican Chicken Braise

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Mexican Chicken Braise
With chicken so tender you can cut it with a fork, red and green peppers, and onions, how could you lose?

This is a delicious way to prepare chicken that can be served over rice, buckwheat, or just with corn tortillas. The chicken is fork-tender and this dish heats up for leftovers nicely.

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 Mexican Chicken Braise
Mexican Chicken Braise
Servings
Ingredients
Servings
Ingredients
Mexican Chicken Braise
Instructions
  1. Wash and trim off excess fat from chicken thighs. Pat dry.
  2. Zest one lime. Add the juice from the lime and the zest to a small prep bowl and set aside. Combine juice from another lime, tequila, and worschestershire sauce in flat pan.
  3. In a small prep bowl, mix chili powder, cumin, oregano, and cinnamon together and set aside.
  4. Add chicken to pan and season with salt (optional), pepper, and a small amount of the seasoning mix. Marinate chicken for up to 30 minutes.
  5. In a medium bowl, combine tomatoes and their juice, broth, adobo sauce, and sugar and set aside.
  6. Dice onion and mince garlic and set aside onion in a small prep bowl.
  7. Chop green and red peppers and set aside in another small prep bowl.
  8. Heat skillet over medium-high heat. When hot, add oil. When oil is shimmering, add chicken and brown for about 15 minutes, alternating sides every 3-4 minutes. Remove chicken from skillet and drain off excess fat from skillet.
  9. Return skillet to heat, lowering temperature to medium. Add 1 tbl. oil and heat until shimmering.
  10. Cook onion until tender, stirring frequently, about 3 minutes.
  11. Add garlic and and seasonings and cook until fragrant, about 1 minute.
  12. Add tomato mixture to onion and bring to a boil, stirring frequently to pick up browned bits in skillet.
  13. Return chicken to skillet and reduce heat to medium-low, cover, and simmer for 15-20 minutes, flipping chicken halfway through.
  14. Once chicken is fully cooked (165 degrees F at minimum), remove chicken from skillet and shred with two forks.
  15. Return shredded chicken to skillet. Add peppers and olives and cook until sauce is thickened and clings to chicken, about 10 minutes.
  16. Stir in lime zest and juice.
  17. Season with salt and pepper to taste.
Recipe Notes

To make preparation easier, use 4 small prep bowls, 1 medium bowl, a dish in which to marinate the chicken, and a large skillet.

The adobo sauce/chipotle pepper mixture can be purchased in 4 oz cans. Using a pair of gloves, dice the peppers, then put the amount needed for this recipe in a small prep bowl. The remainder of the adobo sauce/chipotle pepper mixture can be put onto wax paper and frozen in 1 - 2 tsp. portions. Whenever you need this seasoning again, just pull what you need from the freezer, being sure to not touch the mixture with your fingers.

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