ArrowDownFill 1arrow-small-lineFill 1Cooking Light - EasyCooking Light - FastCooking Light - So GoodCooking Light - How-ToCooking Light - Staff FaveCooking Light Badge - Wow!GroupClose IconEmailEmpty Star IconLike Cooking Light on FacebookFull Star IconShapePage 1 Copy 3Page 1 Copy 2Grid IconHalf Star IconFollow Cooking Light on InstagramList IconMenu IconPrintSearch IconSpeech BubbleFollow Cooking Light on SnapchatFollow Cooking Light on TwitterWatch Cooking Light on YouTubeplay-iconWatch Cooking Light on Youtube

Louisiana-Style Chicken Soup

Photo: Iain Bagwell; Styling: Ginny Branch


Hands-on time 16 mins
Total time 25 mins

Serves 4 (serving size: 2 cups)

OK, so technically we can't call this a gumbo because there is no roux. But it certainly tastes like a gumbo, right down to the Cajun trinity of onion, celery, and green bell pepper. Serve with a crusty baguette for mopping up every last delicious drop.


  • 1 teaspoon canola oil
  • 12 ounces skinless, boneless chicken thighs, cut into bite-sized pieces
  • 1/2 teaspoon kosher salt
  • 2 tablespoons unsalted tomato paste
  • 1 1/2 teaspoons salt-free Cajun seasoning
  • 1/4 teaspoon crushed red pepper
  • 1 (8-ounce) container prechopped fresh onion, celery, and green bell pepper mix
  • 1 (3-ounce) andouille sausage link, diced
  • 1 bay leaf
  • 1 (28-ounce) container unsalted chicken stock
  • 1 cup frozen cut okra, thawed
  • 1 cup water
  • 2/3 cup precooked brown basmati rice (such as Uncle Ben's Ready Rice)
  • 3 tablespoons chopped fresh flat-leaf parsley

Nutrition Information

  • calories 240
  • fat 8.3 g
  • satfat 2.1 g
  • monofat 3.5 g
  • polyfat 1.4 g
  • protein 26 g
  • carbohydrate 15 g
  • fiber 2 g
  • cholesterol 93 mg
  • iron 2 mg
  • sodium 598 mg
  • calcium 64 mg

How to Make It

  1. Heat a medium saucepan over high heat. Add oil to pan; swirl to coat. Sprinkle chicken with salt. Add chicken to pan; cook 3 minutes, stirring once. Remove chicken from pan with a slotted spoon; set aside. Add tomato paste and next 5 ingredients (through bay leaf); cook 6 minutes or until vegetables are tender, stirring frequently. Add stock, okra, and 1 cup water; bring to a boil. Return chicken to pan; stir in rice. Reduce heat, and simmer 9 minutes. Remove pan from heat; stir in parsley.

Cook's Notes

MyRecipes is working with Let's Move!, the Partnership for a Healthier America, and USDA's MyPlate to give anyone looking for healthier options access to a trove of recipes that will help them create healthy, tasty plates. For more information about creating a healthy plate, visit