|
All good homemade soups take a little time. This one
takes a couple of hours total - I haven't found anyone
who doesn't like it...(but with okra who knows?)
It has color, consistancy, enough 'meat' to be hearty,
and rice to make it filling. Really a meal in a bowl.
A green salad and rolls instead of crackers will make
it special.
A friend in Columbus, GA shared the recipe with me
in 1958...it was her families favorite.
Ingredients:
- 2 pounds chicken parts, necks, backs, wings, thighs.
- Cold water to cover the chicken in the pan.
- Boxed or canned chicken broth.
- 2 springs parsley.
- Handful of celery leaves.
- 1 Tbs. salt.
- 1 Cup Celery, diced.
- 1 Cup Onion, diced
- 1 large carrot, diced.
- Large can whole tomatoes.
- 1 Cup sliced fresh, frozen or canned okra.
- 1/2 Cup uncooked rice.
Method - Chicken Gumbo Soup
1. Wash chicken parts under cold running water. Place
in large pot and cover with COLD water. Cold water helps
keep foam from forming, and produces a clear soup.
2. Add salt, parsley, celery leaves and salt.
3. Cover, bring to a boil, turn heat down to a simmer
and cook until chicken is tender, about an hour and a
half.
4. Cool meat enough to handle. Strain the stock into
another pot. Remove bones and fat from chicken, dice.
5. Combine stock, chicken meat and remaining ingredients
in the saucepot. (If using canned okra, add it at the
last five minutes before serving.)
6. Bring to a boil again, turn down heat and simmer
25 to 30 minutes until the rice and okra are tender.
7. Taste and add salt and pepper to taste. If the soup
seems too thick, add the chicken broth (canned or boxed)
to thin to your taste. Will also thicken if refrigerated,
keep the broth handy. Serves 8 or more.
This is much better than the commercial canned soup. Give
it a try and let me know how you like it. Yes, you can add
other goodies to it (like small shrimp). ~ LF
Do you have a favorite recipe? Or neat
cooking method? Share them with us here!
Send to
publisher@flyanglersonline.com.
|
