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.
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.
| Prep Time | 30 minutes |
| Cook Time | 1 hour |
| Passive Time | 30 minutes |
| Servings | people |
Ingredients
- 1/2 lb chicken sausage 1/2" slices
- 2 tbl. cooking oil
- 1 1/2 cup frozen spinach Substitute kale or okra, if you'd like.
- 2 bell peppers red, green, yellow
- 1 onion (medium) chopped
- 2 cloves garlic minced
- 2 16 oz. cans diced or ready-cut tomatoes undrained
- 1 tsp thyme
- 2 bay leaves
- 1/2 tsp. cayenne pepper
- 1 qt. chicken broth
- 1 cup water
- 1 tsp salt
- 3 cups cooked chicken or turkey cut into small pieces
- 1 cup cooked rice For serving
Ingredients
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Instructions
- 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).
- Set aside on a paper towel to drain.
- Stir frozen spinach into the fat or oil and cook over medium heat, stirring, for about two minutes
- Add 2 tbl. oil and stir in peppers and onions. Cook until tender.
- Add the garlic to the pot and stir for about 30 seconds
- Add the tomatoes with their juice, thyme, bay leaves, and cayenne and simmer, covered, for 15 minutes.
- 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.
- Before serving, stir in sausage and chicken and bring to a simmer. Cook for about 5-8 minutes.
- Serve over prepared rice.
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