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Chicken Soup

Chicken Soup recipe image
This robust Southern-inspired chicken soup combines tender cooked chicken with a deep, savory roux base, fresh okra, and fluffy rice. The blend of warm spices like chili powder and thyme, along with the brightness of tomatoes and green peppers, creates a complex and comforting flavor profile. It is a perfect dish for chilly evenings, offering a thick, satisfying texture that warms from the inside out. Ideal for family dinners or meal prep, this recipe transforms simple pantry staples into a bowl of pure comfort.
Courses:
Difficulty: Intermediate
Servings: 6
Calories: 1559.7
Description
This robust Southern-inspired chicken soup combines tender cooked chicken with a deep, savory roux base, fresh okra, and fluffy rice. The blend of warm spices like chili powder and thyme, along with the brightness of tomatoes and green peppers, creates a complex and comforting flavor profile. It is a perfect dish for chilly evenings, offering a thick, satisfying texture that warms from the inside out. Ideal for family dinners or meal prep, this recipe transforms simple pantry staples into a bowl of pure comfort.
Ingredients
  • hamburger meat
  • red pepper
  • parsley
  • onion
  • garlic
  • jalapeno peppers
  • can of tomato sauce
  • salt
  • black pepper
  • italian flakes
  • green onions
  • garlic
  • or 2 16 oz. of ranch style beans
  • chili powder
  • vegetable shortening
  • flour, all-purpose
  • onions, finely chopped
  • green bell pepper, fine chop
  • warm chicken broth
  • tomatoes, peeled/chopped
  • okra, cut into 1/4" pieces
  • uncooked rice
  • celery, chopped
  • salt
  • pepper
  • thyme
  • bay leaf
  • broiler-fryer chicken, cooked
Directions
  1. 1
    In a large Dutch oven, melt vegetable shortening over low heat.
  2. 2
    Add all-purpose flour to the melted shortening and cook, stirring constantly, until a dark brown roux forms (about 10-15 minutes). Do not let it burn.
  3. 3
    Remove roux from heat temporarily and stir in chopped onions, green bell pepper, celery, and minced garlic.
  4. 4
    Return to low heat and cook vegetables until softened, about 5 minutes.
  5. 5
    Stir in chili powder, black pepper, salt, thyme, and Italian flakes. Cook for 1 minute to bloom spices.
  6. 6
    Slowly whisk in warm chicken broth, tomato sauce, and chopped tomatoes, ensuring no lumps form.
  7. 7
    Add the cooked chicken, okra, uncooked rice, bay leaf, and canned ranch-style beans (if using).
  8. 8
    Bring the soup to a gentle simmer. Cover and cook for 45-60 minutes, or until rice and okra are tender.
  9. 9
    If the soup is too thick, add water as needed during cooking. It should be thick but pourable.
  10. 10
    Stir in chopped parsley and green onions just before serving.
  11. 11
    Taste and adjust salt and pepper as needed. Serve hot.

Nutrition Facts

Servings 6 servings

Amount Per Serving
Calories 1559.7kcal
% Daily Value *
Total Fat 68.2g105%
Saturated Fat 18.4g92%
Cholesterol 356.7mg119%
Sodium 2450.0mg103%
Total Carbohydrate 92.9g31%
Dietary Fiber 21.7g87%
Sugars 34.1g
Protein 135.2g271%

* Percent Daily Values are based on a 2,000 calorie diet. Your daily value may be higher or lower depending on your calorie needs.

Keywords: chicken soup, gumbo, okra, roux, comfort food, southern cooking, slow cooked, hearty soup, rice soup, spicy chicken, homemade broth, meal prep, winter recipe, family dinner, thyme, chili powder, green onion, celery, bay leaf, protein rich
Read it online: https://www.chefs-mate.com/recipe/chicken-soup-100/