Mom's Chicken Gumbo Soup

• Gluten free

• Meat

  • 5 lb Chicken, whole
  • 8 cups Water *enough to almost cover chicken fully

• Produce

  • 2 Bay leaves
  • 6 Celery stalks *roughly diced about 2 cups
  • 7 Garlic cloves
  • 2 tsp Marjoram
  • 2 lbs Okra, frozen cut
  • 2 Onions *diced about 3 cups, med
  • 3 Sized carrots * diced about 2 cups, med
  • 3 tsp Thyme
  • 2 28 oz cans Tomatoes, whole

• Canned Goods

  • 1 32 oz container Chicken broth
  • 1 Gumbo file

• Pasta & Grains

  • 1/2 cup Brown rice, short grain

• Baking & Spices

  • 1 Salt & pepper

Found on thefedupfoodie.com

Description

Ingredients

• 5- 5½ lb whole chicken
• 2 med onions *diced about 3 cups
• 7 garlic cloves *minced or crushed
• 6 celery stalks *roughly diced about 2 cups
• 3-4 med sized carrots * diced about 2 cups
• 2 bay leaves
• 3 tsp thyme
• 2 tsp marjoram
• 1 32 oz container chicken broth
• 8 cups water *enough to almost cover chicken fully
• 2 28 oz cans whole tomatoes
• ½ cup short grain brown rice
• 2 lbs frozen cut okra
• salt & pepper *to taste
• gumbo filé *to taste

Directions

• Place the first 10 ingredients in a 12-16 quart stockpot and bring to a boil over high heat. Once boiling lower heat to med/low and simmer for 2 hours or until chicken just begins to fall off the bone.
• Using two hands, remove chicken with long handle tongs and a large serving spoon onto a plate to cool. Debone chicken once cool enough to handle, cooling time is about 30 mins. In the meantime rinse rice and add to stockpot along with tomatoes and juice from can. Simmer until rice is tender, approximately 40 mins. Once rice is tender add deboned chicken and okra. Bring back to a slow boil and simmer for about 10 minutes or desired tenderness of okra. Salt and Pepper to taste.
• Once served sprinkle on gumbo filé to taste preference. This is an optional step.