My version of this New Orleans classic is a soup that's packed with chicken and veggies. It has the same bold flavor of a true gumbo but is actually very light! Plus this soup is dairy free, gluten free, and Whole30.
1white or yellow onion, diced into 1/2-inch pieces
1cupcelery, diced
1green bell pepper, diced
1tbspgarlic, minced
32ozchicken stock
1lbchicken breasts, boneless, skinless, cut into 1-inch pieces
14 1/2ozcanned diced tomatoes
1/2lbokra, sliced into 1-inch pieces
2pre-cooked chicken sausages, sliced
1bay leaf
1/2tspdried thyme
1/2tspdried basil
1/2tspsalt
1/2tspblack pepper
1/4tspcayenne pepper
3cupscauliflower rice, fresh or frozen
Instructions
Add the oil or ghee to your soup pot over medium-high heat. Once hot, add the onion, celery, bell pepper, and garlic. Sauté until the onion becomes tender and fragrant, 3 to 4 minutes.
Add the stock, chicken, tomatoes, okra, sausages, bay leaf, thyme, basil, salt, black pepper, and cayenne pepper. Bring to a boil over high heat. Cover, reduce the heat to medium, and simmer for 10 minutes.
Stir in the cauliflower rice. Cover and continue to simmer until the cauliflower rice is tender and the chicken is cooked through, another 8 to 10 minutes. Remove the bay leaf before serving.