A very flexible chicken soup...optional additions include a cup of diced celery, 1/2 cup cooked corn, 1 1/2 cups diced potatoes or rice. From the Creole chapter of the United States Regional Cookbook, Culinary Arts Institute of Chicago, 1947
Clean chicken and cut into serving pieces.
Dredge lightly with flour and saute with onion and okra in butter.
When chicken is nicely browned, add tomatoes, parsley and water.
Season to taste with salt and pepper.
Simmer until tender, about 2 hours.
Add water as required when cooking (if thinner soup is preferred, water may be increased).
Add cooked rice to gumbo as it is served.
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Serving Size: 1 Serving (371g) | ||
Recipe Makes: 6 | ||
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Calories: 451 | ||
Calories from Fat: 302 (67%) | ||
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Amt Per Serving | % DV | |
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Total Fat 33.5g | 45 % | |
Saturated Fat 11.4g | 57 % | |
Monounsaturated Fat 12.7g | ||
Polyunsanturated Fat 6.3g | ||
Cholesterol 111.5mg | 34 % | |
Sodium 175.3mg | 6 % | |
Potassium 662.5mg | 17 % | |
Total Carbohydrate 11.2g | 3 % | |
Dietary Fiber 3.3g | 13 % | |
Sugars, other 7.9g | ||
Protein 26.3g | 38 % | |
Powered by: USDA Nutrition Database Disclaimer: Nutrition facts are derived from linked ingredients (shown at left in colored bullets) and may or may not be complete. Always consult a licensed nutritionist or doctor if you have a nutrition-related medical condition. |
Calories per serving: 451
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