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

“This root [the potato], no matter how much you prepare it, is tasteless and floury. It cannot pass for an agreeable food, but it supplies a food sufficiently abundant and sufficiently healthy for men who ask only to sustain themselves. The potato is criticised with reason for being windy, but what matters windiness for the vigorous organisims of peasants and labourers?”

~ Denis Diderot (1713-1784) L'Encyclopedie (1751-1772)

 

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