Chicken Gumbo Soup Recipe



  • 1.5 pounds boneless, skinless chicken breasts or thighs, cut into bite-sized pieces

The Holy Trinity:

  • 1 medium onion, chopped
  • 1 green bell pepper, chopped
  • 2 celery stalks, chopped


  • 3 cloves garlic, minced


  • 1 teaspoon Cajun seasoning
  • ½ teaspoon dried thyme
  • ½ teaspoon smoked paprika
  • ¼ teaspoon cayenne pepper (adjust to your spice preference)
  • Salt and black pepper to taste


  • ¼ cup vegetable oil or butter
  • ¼ cup all-purpose flour


  • 4 cups low-sodium chicken broth


  • 1 (14.5-ounce) can diced tomatoes, undrained


  • 1 cup sliced okra (fresh or frozen)


  • 1 cup uncooked long-grain rice

Garnish (optional):

  • Chopped green onions, fresh parsley, filé powder


Prep Veggies & Chicken:

  • Chop onion, bell pepper, and celery. Mince garlic.
  • Cut chicken into bite-sized pieces and season lightly with salt and pepper.

Make the Roux:

  • Heat vegetable oil or butter in a large Dutch oven or pot over medium heat.
  • Gradually whisk in flour until smooth. Cook, stirring constantly, until the roux turns a deep, caramel brown color (about 5-8 minutes). Be careful not to burn it.

Build Flavor Base:

  • Add onion, bell pepper, and celery to the roux. Cook, stirring occasionally, until vegetables are softened, about 5 minutes.
  • Add garlic and cook for 30 seconds more, until fragrant.

Simmer with Chicken & Spices:

  • Add chicken, Cajun seasoning, thyme, paprika, cayenne, salt, and pepper to the pot. Cook, stirring occasionally, for a few minutes until chicken is lightly browned.
  • Slowly pour in chicken broth, stirring to scrape up any browned bits from the bottom of the pot.
  • Add the diced tomatoes and bring mixture to a boil.

Thicken the Gumbo:

  • Reduce heat to low, cover, and simmer for 20 – 25 minutes, or until chicken is cooked through.
  • Stir in the okra and simmer for an additional 5-10 minutes or until tender.

Cook the Rice:

  • While the gumbo simmers, prepare the rice according to package instructions.

Finish and Serve:

  • Taste and adjust seasonings with salt, pepper, and more Cajun seasoning if needed.
  • Remove from heat. To serve, place a scoop of cooked rice in a bowl and ladle hot gumbo over the top.
  • Garnish with chopped green onions, parsley, and a sprinkle of filé powder (if desired) for a classic final touch.


  • For richer flavor: Use a combination of chicken and smoked sausage for an extra dimension of flavor.
  • Freezing: Gumbo freezes beautifully. Omit the rice, cool completely, and store in an airtight container for later. Add rice when reheating.
  • Filé Powder: This optional ingredient is made from dried sassafras leaves. Add a small amount at the end for thickening and a subtle earthy flavor.


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