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Chicken and Vegetable Gumbo


If okra is hard to find or just isn't the family's favorite vegetable, use other vegetables that are on hand in the refrigerator or cupboard. Then it will be Chicken and Vegetable Soup.

1 1/2 cups canned chicken, shredded
1/2 lb. Sliced okra, frozen or fresh
1 cup onion, chopped
1/2 cup green pepper, chopped
1/2 tsp. pepper
1/2 tsp. dried thyme, crushed
1 (14-1/2 oz.) can diced tomatoes
1 1/2 cups white rice, uncooked
5 cups chicken broth

Spray large pot with nonstick cooking spray. Add okra, onion, bell pepper, black pepper, and thyme. Cook 5 minutes, stirring often.

Add tomatoes, rice, and broth. Bring to a boil; simmer for 15 minutes. Add chicken and heat thoroughly. Makes 8 (1 ¾ cup) servings. Leftovers can be frozen for later use.

VARIATIONS:

Other suggested vegetable choices for the soup would be carrots, zucchini, broccoli, celery, spinach, and corn. Vegetables that require longer cooking like carrots and celery should be added at the beginning of the cooking period.
Zucchini and broccoli should be added halfway through the simmering period.
Add chopped greens like spinach at the end of the cooking time so they wilt but aren't overcooked.
Other herbs may be substituted for thyme such as basil, oregano, or Italian seasoning.

TIME SAVERS:

During the 15 minutes that the soup is cooking, make a simple fruit salad from fresh, canned, or frozen fruit.
Add bread and milk to complete the meal. 

Sounds very good, Marilyn.  Thanks!