I prepared chicken stock using a recipe found in The Fannie Farmer Cookbook, giving me cooked chicken and chicken stock. I decided to make chicken gumbo soup.
4 cups chicken stock
1 cup okra, frozen or fresh
2 stalks of celery, sliced
½ cup carrots, bite-sized slices
1 can (about 16 ounces) diced tomatoes
½ cup uncooked rice, brown or white
2 cups cubed or shredded chicken
Fresh minced parsley (optional)
As Fannie warned, my chicken stock gelled in the refrigerator. Also, it had only made about 3 ½ cups of stock. I added enough water to make 4 cups into a large kettle. I warmed this over medium heat until in liquid form again.
Add okra, celery, carrots, and tomatoes to the warmed stock. Stir in the uncooked rice. Cover and cook on medium heat for thirty minutes, stirring occasionally to keep the soup from sticking.
Reduce heat to low. Add chicken. Salt and pepper to taste. (Since I had not salted my chicken stock, I used a teaspoon of salt—the perfect amount for me.) Cook on low for about ten minutes to heat the chicken.
Garnish with a little minced parsley, if desired.
This made a hearty soup that I found delicious. One bowl is plenty for a meal. I think an extra cup of stock would have been perfect, so I will use 5 cups of stock next time.
I’d love to hear from you if you try these recipes. Enjoy!
-Sandra Merville Hart
Revised by Cunningham, Marion and Laber, Jeri. The Fannie Farmer Cookbook, Alfred A Knopf Inc., 1983.