Name: Chicken and Rice Gumbo Soup
Ingredients: 3/4 pound skinless, boneless chicken thighs, cut into 1-inch pieces; 1/4 pound fully-cooked smoked sausage (two 5-inch sausages), chopped; 2 medium stalks celery (with leaves), sliced; 1 large carrot, chopped; 1 medium onion, chopped; 14 1/2-ounce can stewed tomatoes, undrained; 5 cup water; 2 tablespoon chicken bouillon granules; 1 teaspoon dried thyme leaves; 10-ounce package frozen cut okra, thawed and drained; 3 cup hot cooked rice, for serving; Hot pepper sauce

Chicken and Rice Gumbo Soup

Cooking MethodSlow Cooker

Ingredients

3/4 pound skinless, boneless chicken thighs, cut into 1-inch pieces
1/4 pound fully-cooked smoked sausage (two 5-inch sausages), chopped
2 medium stalks celery (with leaves), sliced
1 large carrot, chopped
1 medium onion, chopped
14 1/2-ounce can stewed tomatoes, undrained
5 cups water
2 tablespoons chicken bouillon granules
1 teaspoon dried thyme leaves
10-ounce package frozen cut okra, thawed and drained
3 cups hot cooked rice, for serving
Hot pepper sauce

Instructions

Mix all ingredients except okra, rice and pepper sauce in 3 1/2- to 6-quart slow cooker. Cover and cook on LOW heat setting 7 to 8 hours or until chicken is no longer pink in center. Stir in okra. Cover and cook on LOW heat setting 20 minutes. Spoon rice into individual soup bowls; top with gumbo. Serve with pepper sauce.