Chicken Gumbo Soup

Chicken gumbo soup made with tender chicken breast, smoky bacon, long grain rice, and classic Cajun seasoning. This hearty one pot soup recipe features rich tomato broth, vegetables, and bold Southern flavors. Perfect for family dinners or meal prep, this easy chicken gumbo is naturally comforting, filling, and simple to make at home.

Ingredients

• 4 slices bacon, chopped
• 1 small yellow onion, finely chopped
• 1 small green bell pepper, seeded and chopped
• 2 celery ribs, finely chopped
• 1½ lbs chicken breasts, cut into bite-sized pieces
• Salt and black pepper, to taste
• ½ teaspoon Cajun or Creole seasoning
• 2 garlic cloves, minced
• ¼ cup gluten-free flour (or all-purpose flour if not gluten-free)
• 32 oz chicken broth
• 28 oz crushed tomatoes
• 2 cups water
• 2 bay leaves
• ½ teaspoon crushed red pepper flakes (adjust to taste)
• 1 cup long-grain white rice (jasmine rice recommended)

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Instructions

1. Heat a large Dutch oven or soup pot over medium heat. Add the chopped bacon and cook until browned and crisp. Remove bacon with a slotted spoon and set aside on paper towels. Keep the bacon fat in the pot, adding olive oil if needed to equal about 2 tablespoons of fat.
2. Add the onion, bell pepper, and celery to the pot. Season lightly with salt and pepper and sauté for 8–10 minutes, until softened and fragrant.
3. Season the chicken with salt and pepper, then add it to the pot along with the Cajun seasoning. Cook for 5 minutes, stirring occasionally, until the chicken is lightly browned.
4. Add the garlic and cook for 1 minute, stirring constantly.
5. Sprinkle the flour over the chicken and vegetables. Stir continuously and cook for about 3 minutes, until the flour turns lightly golden.
6. Gradually pour in the chicken broth while stirring, scraping up any browned bits from the bottom of the pot.
7. Add crushed tomatoes, water, bay leaves, red pepper flakes, and additional salt if needed. Increase heat and bring the soup to a gentle simmer.
8. Stir in the rice, cover, reduce heat to low, and simmer for 15–20 minutes, stirring occasionally, until the rice is just tender.
9. Stir the cooked bacon back into the soup. Remove from heat and let stand for 10 minutes to thicken. Remove bay leaves and serve warm.

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Tips

• Stir frequently after adding flour to prevent sticking or burning.
• Keep the simmer gentle so the rice cooks evenly without becoming mushy.
• Taste and adjust seasoning at the end, especially salt and spice level.

Variations and Substitutions

• Use chicken thighs for a richer flavor.
• Replace rice with cooked rice added at the end for a thinner soup.
• Add okra for a more traditional gumbo-style texture.
• Swap crushed tomatoes for diced tomatoes if preferred.

FAQs

Can I make this ahead of time?
Yes, the flavor improves as it sits. Reheat gently and add broth if it thickens too much.

Is this soup spicy?
It’s mildly spicy. Adjust Cajun seasoning and red pepper flakes to taste.

Can I freeze chicken gumbo soup?
Yes, though rice may soften slightly after freezing. Freeze up to 2 months.

Serving Suggestions

• Serve with crusty bread or gluten-free cornbread.
• Pair with a simple green salad.
• Add a squeeze of lemon or fresh parsley before serving.

Why You’ll Love This Recipe

• One-pot meal with bold Southern flavors
• Hearty, comforting, and filling
• Naturally gluten-free adaptable
• Great for meal prep and leftovers