Chicken Gumbo Soup from Healthy Diabetic Recipes

Chicken Gumbo Soup Recipe

Recipe Ingredients:

INGREDIENTS

4 cup Chicken Soup Stock
(try vegetarian chicken)
8 cup Water
2 cup Tomatoes,fresh or canned
1/2 cup Corn, cooked
1 cup Okra, cut
1/2 tsp Salt, optional
1/4 cup Onion, diced
1/4 cup Rice, uncooked

OPTIONAL

2 cup Shredded cabbage, or
Yellow Squash, or
Zucchini, or
Asparagus, or
Chinese Napa cabbage, or
Bok Choy, or
French Green Beans, or
Combination of above

Recipe Instructions:

Method: Place 4 C of chicken soup stock and 8 C of water in a soup kettle.
Bring to a boil. While it is boiling vigorously, add the rice slowly, about
few grains at a time. Then add the remaining ingredients and simmer covered
until the vegetables are tender. For a smaller recipe of 7 cups, use
one-half of the above amounts. A full cup is 25 calories.

DIABETIC EXCHANGE = 1 Vegetable

Add 1 C peeled shrimp or 1 C shredded chicken breast to make it a little
heartier while adding few calories. (About 35 cal with addition of other
vegetables)

DIABETIC EXCHANGE = 1 Vegetable and meat exchange, as used.

I have used this recipe since 1961. It is light, but filling, and has few
calories, but is very nutritious with the cruciferous vegetables added. It
is good for a soup and sandwich combination, excellent for a snack anytime.

From files of Alice Broaddus 1961

Servings: 14

“Food without wine is a corpse; wine without food is a ghost; united and well mitched they are as body and soul, living partners.”

~ Andre Simon (1877-1970)

 

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