Chicken Vegetable Gumbo Soup
For a hardy soup meal, this soup has what it takes in flavor and satisfaction. You can use any kind of vegetables you want in it and add chicken (or not) to it. Once you get the soupy ingredients in there, and a good mix of your favorite vegetables, you’ve got a hit recipe.
This soup was made in a crockpot, but you can make it in a pot over the stove or an InstaPot pressure cooker.
After soup was done cooking, it was put in a blender to make it a chunky soup mixture (not shown in video below). This step is entirely optional.
The next day, boiled rutabagas (see recipe here) and zucchini noodles were added to the soup (rutabagas tasted like chunks of potatoes).
- 13 oz Chicken broth (or bone broth)
- 4 oz Tomato sauce
- 1/4 cup Coconut milk (or heavy cream)
- 1 TB White cooking wine
- 2 TB Coconut Aminos
- Seasoning: All purpose, garlic powder, marjoram, thyme, oregano, salt, pepper, paprika)
- Cooked chicken, chopped
- Green beans
- Cauliflower rice
- Pepper mix (green, red)
- Diced onion
- Tomato, diced
- Rutabaga (add later after soup is blended)
In a crockpot (can use large pot or pressure cooker), add wet ingredients for the soup. Then add seasoning.
Add cut up vegetables and chicken into the soup mix. Stir until everything is mixed together.
For crockpot, suggest cooking on high for 1 hour, then on low for 3 hours (or 4 hours on low). For stove top, simmer the soup for about 20 minutes.
Next day (or after soup is done cooking): Put in blender to make chunky soup mix. Then add boiled rutabaga chunks in the soup.
After cooking (or next day) put soup in blender to blend soup into a chunky, creamy soup. Then add cooked rutabaga for that "potato" taste in the soup.