Chicken Gumbo Soup

 Soups
Jan 072013
 

Ingredients

THYME,GROUND
<1/16th oz
1/8 tsp

Ingredient Weight Measure Issue
ONIONS,FRESH,CHOPPED 1 lbs 2-7/8 cup 1-1/8 lbs
MARGARINE 1 lbs 2 cup
FLOUR,WHEAT,GENERAL PURPOSE 14-1/3 oz 3-1/4 cup
GARLIC POWDER 1/8 oz 1/8 tsp
CHICKEN BROTH 4 gal 2 qts
CHICKEN,COOKED,DICED 1-1/2 lbs
TOMATOES,CANNED,DICED,INCL LIQUIDS 13-3/4 lbs 1 gal 2 qts
CELERY,FRESH,CHOPPED 1-2/3 oz 1/4 cup 2-2/3 tbsp 2-1/4 oz
OKRA,FROZEN,CUT 2-1/2 lbs 1 qts 2 cup
PEPPERS,GREEN,FRESH,CHOPPED 1-1/2 lbs 1 qts 1/2 cup 1-7/8 lbs
RICE,LONG GRAIN 1 lbs 2-3/8 cup
BAY LEAF,WHOLE,DRIED 1/8 oz 5 each
PAPRIKA,GROUND 1/8 oz 1/3 tsp
PEPPER,BLACK,GROUND 1/8 oz 1/3 tsp

Method

1 Saute onions in margarine or butter until tender.
2 Blend flour with onion-fat mixture to form a roux using wire whip; add garlic powder.
3 Prepare broth according to package directions. Add broth to roux, stirring constantly. Bring to a boil; reduce heat.
4 Add chicken, tomatoes, celery, okra, peppers, rice, bay leaves, paprika, pepper, and thyme; mix well.
5 Bring to a boil; reduce heat; simmer 30 minutes. Remove bay leaves. CCP: Internal temperature must reach 165 F. or higher for
15 seconds. Hold for service at 140 F. or higher.

Nutrition

Calories Carbohydrates Protein Fat Cholesterol Sodium Calcium
117 cal 14 g 5 g 5 g 7 mg 1376 mg 49 mg

Portion

1 Cup

Yield

100