Lowfat Chicken Gumbo Soup Recipe

Name: Lowfat Chicken Gumbo Soup
Prep time: 15 min
Cook time: 30 min
Total time: 45 min
Yield: 4 servings
Ingredients: 2 tablespoons liquid Butter Buds; 3/4 cup onion, chopped; 3/4 cup celery, sliced; 1/2 cup green pepper, chopped; 1 teaspoon garlic, chopped; 1/8 teaspoon ground thyme; 1 bay leaf; 3 medium tomatoes, diced; 3 1/2 tablespoons chicken soup base; 1 1/2 quarts hot water; 1/2 - 2/3 cup rice, uncooked; 8 ounces frozen vegetable gumbo or 5 ounces frozen okra, cut 1/4 inch crosswise; 8 ounces chicken breasts, cooked and cubed; 1/4 teaspoon Worcestershire sauce; 1/4 teaspoon crushed red pepper flakes; 2 tablespoons cornstarch

Servings: persons

2 tablespoons liquid Butter Buds
3/4 cup onion, chopped
3/4 cup celery, sliced
1/2 cup green pepper, chopped
1 teaspoon garlic, chopped
1/8 teaspoon ground thyme
1 bay leaf
3 medium tomatoes, diced
3 1/2 tablespoons chicken soup base
1 1/2 quarts hot water
1/2 - 2/3 cup rice, uncooked
8 ounces frozen vegetable gumbo or 5 ounces frozen okra, cut 1/4 inch crosswise
8 ounces chicken breasts, cooked and cubed
1/4 teaspoon Worcestershire sauce
1/4 teaspoon crushed red pepper flakes
2 tablespoons cornstarch

1
In large heavy pan over medium heat, heat 2 T liquid Butter Buds and then stir in the following: onions, celery, green pepper, garlic, thyme and bay leaf. Saute for 3 minutes.
2
Stir in the following ingredients: tomatoes, chicken soup base, hot water, rice, veg gumbo (or okra), chicken breast, Worcestershire and red pepper. Heat to boiling, stirring frequently. Reduce heat and gently boil for 15 minutes, stirring occasionally until rice is tender. Discard bay leaf.
3
In small bowl with wire whisk, blend 2 T cornstarch with 1/4 cup cold water til smooth. Gradually pour paste into hot soup while stirring vigorously. Heat to boiling over medium heat, stirring constantly. Boil and stir one minute before serving.
4
Serve with hot sauce on the side.

287

kcal

Calories

Fat

Carbs

Protein

Fat Carbs Protein

* Per serving · 4 servings · Values may vary.

Tips for the best results

Read through all the steps once before you start and measure out your ingredients first — it makes everything go more smoothly.
Taste as you go and adjust the seasoning before serving.
Avoid overcrowding the pan — cook in batches if needed for the best texture.
Let the dish rest for a few minutes before serving so the flavors settle.
Store leftovers in an airtight container in the fridge and enjoy within a few days.

Variations & substitutions

Use a neutral oil or a plant-based spread in place of butter for a dairy-free version.

No specific allergen information. Please check the ingredient list for possible allergens.

My Personal Notes

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How did you like this recipe?

This recipe makes 4 servings. You can adjust the portion size directly on this page.

You need 16 ingredients. The key ingredients include: 2 tablespoons liquid Butter Buds, 3/4 cup onion, chopped, 3/4 cup celery, sliced, 1/2 cup green pepper, chopped, and more.

Yes, Lowfat Chicken Gumbo Soup falls under the Soups & Stews category and is a great choice for this type of meal.

Store leftovers in an airtight container in the refrigerator for up to 3–4 days. Reheat gently before serving.

That's it — enjoy your meal!

Lowfat Chicken Gumbo Soup

Tips for the best results

Variations & substitutions

My Personal Notes

How did you like this recipe?

Frequently Asked Questions