Chicken Gumbo Soup Recipe

Ingredients

• 8 cups water
• 1 teaspoon garlic powder
• 1 tablespoon hot pepper sauce
• 2 carrots, thinly sliced
• 4 ounces fresh mushrooms
• 1 (10 ounce) package frozen okra, thawed and sliced
• 1/4 cup uncooked wild rice
• 1 skinless, boneless chicken breast half, cut into cubes
• 1 1/2 cups uncooked rotini pasta
• Salt and ground black pepper to taste
• 3 green onions, thinly sliced

Directions

1. Bring 8 cups of water to a boil in a large pot.
2. Season the water with garlic powder and hot pepper sauce for added flavor.
3. Once the water is boiling, add the thinly sliced carrots and fresh mushrooms. Cook for 5 minutes, allowing the vegetables to soften.
4. Add the thawed and sliced okra, uncooked wild rice, and cubed chicken to the pot. Reduce the heat to low and simmer for 3 hours, letting all the flavors meld together.
5. After 3 hours, add the uncooked rotini pasta to the soup and cook for an additional 10 minutes until the pasta is tender.
6. Season the soup with salt and ground black pepper to taste.
7. Serve the soup hot, garnished with freshly sliced green onions for a burst of freshness.

Nutrition Facts (per serving)

Note: Percent Daily Values (DV) are based on a 2,000-calorie diet. Your daily values may be higher or lower depending on your calorie needs. Nutrient information is not available for all ingredients, and the amounts are based on available data. If you follow a medically restricted diet, consult your doctor or dietitian before preparing this recipe.