Quick-and-Easy Chicken Gumbo Soup

  • Yield: 4 to 9 servings


6 to 8-- chicken thighs, skin removed
1large onion, cut into quarters
-- Salt to taste
1teaspoon thyme
1teaspoon ground bay leaf
1teaspoon gumbo file
1tablespoon Worcestershire sauce
1cup uncooked rice
8ounces spaghetti, broken into pieces
dash Creole seasoning
1package frozen gumbo vegetable mix
1/2teaspoon salt


  1. Combine the chicken, onion, salt to taste with water to cover in a saucepan.  Cook until the chicken is tender.  Remove the chicken from the saucepan.  Remove and discard the chicken bones.  Return the chicken to the saucepan.  Add the thyme, bay leaf, gumbo file, Worcestershire sauce, rice, spaghetti, Creole seasoning, vegetable mix and 1/2 teaspoon salt and mix well.  Bring to a boil; reduce the heat.  Simmer, covered, until all the vebetables are tender.

Recipe reprinted with permission from AT&T Pioneers’ Calling All Cooks four ( AT&T Pioneers Alabama Chapter, Birmingham Al., 2000).