30+ Irresistible Chicken Gumbo Soup Recipes to Satisfy Your Cravings

When the weather turns chilly, there’s nothing quite as comforting as a steaming bowl of gumbo. Known for its rich flavors and hearty ingredients, gumbo is a Louisiana classic that blends tradition with creativity.

Chicken gumbo soup, in particular, is a versatile and satisfying dish, offering a combination of tender chicken, aromatic spices, and a savory broth that warms both the body and soul.

Whether you’re craving a spicy kick or a creamy texture, chicken gumbo soup can be customized to fit any taste.

In this blog, we’ve gathered 30+ chicken gumbo soup recipes that range from traditional to modern twists, each one bringing something unique to the table.

So grab your spoon and dive into these hearty, flavorful bowls of comfort!

30+ Irresistible Chicken Gumbo Soup Recipes to Satisfy Your Cravings

Chicken gumbo soup is a dish that never goes out of style, and with the variety of recipes available, there’s no shortage of ways to enjoy it.

Whether you prefer a spicy, smoky, or creamy gumbo, each recipe offers its own take on this beloved Southern classic.

From simple weeknight meals to elaborate creations for special occasions, these 30+ recipes promise to deliver satisfying and delicious results every time.

So why not get cooking and treat yourself to a bowl of chicken gumbo soup that’s sure to become a family favorite?

With endless possibilities for flavor combinations and ingredients, you’ll never run out of ways to enjoy this comforting dish.

Classic Chicken and Sausage Gumbo Soup

This hearty and flavorful chicken and sausage gumbo soup is a comforting dish packed with rich, smoky flavors from the sausage and the subtle kick from the spices. Made with a deep, flavorful roux base and a combination of tender chicken, smoked sausage, and vegetables, this gumbo is sure to become a family favorite. Perfect for chilly evenings or for feeding a crowd, this soup delivers an authentic taste of Louisiana with every spoonful.

Ingredients:

• 1 lb smoked sausage, sliced
• 2 tbsp vegetable oil
• 1/4 cup flour
• 1 onion, chopped
• 1 bell pepper, chopped
• 2 celery stalks, chopped
• 4 cloves garlic, minced
• 6 cups chicken broth
• 1 lb boneless, skinless chicken thighs, diced
• 1 tsp thyme
• 1 tsp paprika
• 1/2 tsp cayenne pepper
• 2 bay leaves
• Salt and pepper to taste
• 1 cup okra, sliced
• 1 tbsp Worcestershire sauce
• 1 tbsp hot sauce (optional)
• Cooked rice for serving
• Chopped parsley for garnish

Instructions:

1. In a large pot, heat vegetable oil over medium heat. Add sausage slices and cook until browned, about 5 minutes. Remove and set aside.
2. In the same pot, make a roux by stirring in the flour. Cook over medium heat, stirring constantly, until the roux turns a deep brown color (about 10 minutes).
3. Add onions, bell pepper, celery, and garlic to the roux. Cook for 5-7 minutes, until softened.
4. Slowly pour in the chicken broth, stirring to combine. Bring to a boil.
5. Add diced chicken, thyme, paprika, cayenne, bay leaves, salt, and pepper. Reduce heat to low and simmer for 30 minutes.
6. Add the okra, cooked sausage, Worcestershire sauce, and hot sauce (if using). Simmer for an additional 15 minutes, or until the gumbo is thickened.
7. Serve hot over cooked rice and garnish with chopped parsley.

This classic chicken and sausage gumbo soup offers a taste of New Orleans in the comfort of your own home. The rich, savory broth combined with tender chicken, smoky sausage, and okra creates a bowl full of soul-satisfying goodness. The spices add just the right amount of heat without overpowering the other flavors, making this gumbo a truly balanced dish. Whether served on a chilly night or at a gathering with friends and family, this gumbo will surely impress.

Chicken and Shrimp Gumbo Soup

This delicious chicken and shrimp gumbo soup is a fusion of rich flavors, featuring tender chicken, succulent shrimp, and a blend of Creole spices. The roux-based broth offers deep, smoky undertones, while the shrimp adds a light, briny sweetness that contrasts perfectly with the hearty chicken. It’s a seafood and poultry lover’s dream, delivering authentic gumbo flavors with a unique twist.

Ingredients:

• 1 lb chicken breast, cubed
• 1/2 lb shrimp, peeled and deveined
• 2 tbsp olive oil
• 1/4 cup flour
• 1 onion, diced
• 1 bell pepper, diced
• 2 celery stalks, diced
• 4 cloves garlic, minced
• 5 cups chicken stock
• 1 tsp thyme
• 1 tsp paprika
• 1/2 tsp cayenne pepper
• 2 bay leaves
• Salt and pepper to taste
• 1 cup okra, sliced
• 1 tbsp tomato paste
• 2 tbsp Worcestershire sauce
• 1 tbsp hot sauce (optional)
• 1/2 cup green onions, chopped
• Cooked rice for serving

Instructions:

1. Heat olive oil in a large pot over medium heat. Add chicken breast cubes and cook until browned. Remove from the pot and set aside.
2. In the same pot, stir in the flour and cook until the roux turns a rich brown color, about 8-10 minutes.
3. Add diced onions, bell peppers, celery, and garlic. Cook for 5 minutes until softened.
4. Slowly add chicken stock to the pot, stirring to avoid lumps. Bring to a boil, then reduce heat and simmer for 15 minutes.
5. Add the cooked chicken, thyme, paprika, cayenne, bay leaves, salt, and pepper. Simmer for 20 minutes.
6. Stir in the sliced okra, tomato paste, Worcestershire sauce, and hot sauce (if using). Simmer for another 10 minutes.
7. Add shrimp to the pot and cook for 5-7 minutes until the shrimp are pink and cooked through.
8. Serve over rice and garnish with chopped green onions.

This chicken and shrimp gumbo soup is a comforting and flavorful dish that brings together the best of both worlds—tender chicken and fresh shrimp. The deep, earthy flavors of the roux provide the perfect base for the tender chicken and succulent shrimp, while the Creole spices create a mouthwatering depth of flavor. Whether served as a weeknight meal or a special occasion dish, this gumbo soup is sure to delight everyone at the table.

Spicy Chicken and Vegetable Gumbo Soup

This spicy chicken and vegetable gumbo soup is a lighter, yet equally satisfying, variation on the traditional gumbo. Packed with chicken, a medley of vegetables, and the right amount of spice, this soup is full of flavor and heat. The use of a flavorful roux and zesty spices makes it perfect for those who love a good kick in their gumbo while still enjoying the classic comfort of this Louisiana dish.

Ingredients:

• 1 lb chicken thighs, diced
• 2 tbsp olive oil
• 1/4 cup flour
• 1 onion, diced
• 2 bell peppers, diced
• 2 carrots, diced
• 1 zucchini, chopped
• 4 cloves garlic, minced
• 6 cups vegetable broth
• 1 tsp thyme
• 1 tsp smoked paprika
• 1/2 tsp cayenne pepper
• 1/2 tsp chili flakes
• 2 bay leaves
• Salt and pepper to taste
• 1 cup corn kernels (fresh or frozen)
• 1 cup green beans, chopped
• 1 tbsp apple cider vinegar
• 1 tbsp hot sauce (optional)
• Chopped cilantro for garnish
• Cooked rice for serving

Instructions:

1. In a large pot, heat olive oil over medium heat. Add diced chicken and cook until browned on all sides. Remove and set aside.
2. Stir in the flour and cook for 5-7 minutes, stirring constantly, until the roux becomes dark brown.
3. Add onions, bell peppers, carrots, zucchini, and garlic to the pot. Cook for 5 minutes until softened.
4. Gradually add vegetable broth, stirring to combine. Bring to a boil, then reduce heat and simmer for 20 minutes.
5. Add the cooked chicken, thyme, smoked paprika, cayenne, chili flakes, bay leaves, salt, and pepper. Simmer for another 15 minutes.
6. Stir in corn, green beans, apple cider vinegar, and hot sauce (if using). Cook for 10 more minutes, until the vegetables are tender.
7. Serve over rice and garnish with chopped cilantro.

This spicy chicken and vegetable gumbo soup is a fantastic variation of the classic gumbo, offering a lighter, vegetable-forward twist while still maintaining the rich, smoky depth you expect from a traditional gumbo. The combination of fresh vegetables, tender chicken, and vibrant spices creates a bold, flavorful soup that is sure to warm you up. Perfect for those looking for a hearty soup with a bit of heat, this gumbo will become a go-to dish for any occasion.

Creamy Chicken and Spinach Gumbo Soup

This creamy chicken and spinach gumbo soup brings a smooth, velvety texture to the traditional gumbo, with a twist of leafy greens that enhance both flavor and nutrition. The roux-based broth is thickened with heavy cream, making it indulgent yet balanced with fresh spinach, tender chicken, and a rich medley of spices. It’s a delightful option for those who crave a hearty soup with a creamy finish, perfect for cozy family dinners.

Ingredients:

• 1 lb chicken breast, cubed
• 2 tbsp butter
• 1/4 cup flour
• 1 onion, chopped
• 1 bell pepper, chopped
• 2 celery stalks, chopped
• 4 cloves garlic, minced
• 4 cups chicken broth
• 1 cup heavy cream
• 1 tsp thyme
• 1 tsp paprika
• 1/2 tsp cayenne pepper
• 2 bay leaves
• Salt and pepper to taste
• 4 cups fresh spinach, chopped
• 1 tbsp Worcestershire sauce
• 1 tbsp hot sauce (optional)
• Cooked rice for serving
• Fresh parsley for garnish

Instructions:

1. In a large pot, melt butter over medium heat. Add the chicken breast cubes and cook until browned. Remove and set aside.
2. Stir in the flour to make a roux, cooking for about 5-7 minutes until it turns golden brown.
3. Add onions, bell peppers, celery, and garlic to the roux and sauté for 5 minutes, until the vegetables soften.
4. Gradually add chicken broth, stirring to combine. Bring to a boil, then reduce heat to low and simmer for 15 minutes.
5. Add the cooked chicken, thyme, paprika, cayenne, bay leaves, salt, and pepper. Simmer for 20 minutes, allowing the flavors to meld together.
6. Stir in the heavy cream, Worcestershire sauce, and hot sauce (if using). Bring to a gentle simmer and cook for another 5 minutes.
7. Add chopped spinach to the pot and cook for 5-7 minutes, until the spinach wilts and the soup is heated through.
8. Serve over rice and garnish with fresh parsley.

This creamy chicken and spinach gumbo soup is a luxurious take on the traditional gumbo, offering a rich, smooth texture with the goodness of spinach. The combination of creamy broth and flavorful chicken, along with the spice kick from paprika and cayenne, creates a perfectly balanced dish. The spinach adds both color and nutrition, making this a delicious, comforting, and healthier option for any gumbo lover. Whether you’re serving it for a family meal or a special occasion, this soup will undoubtedly impress.

Chicken and Tomato Gumbo Soup

This chicken and tomato gumbo soup adds a fresh, tangy twist to the classic dish with the inclusion of juicy tomatoes, which balance the richness of the roux and bring a burst of flavor to each spoonful. The hearty chicken, vegetables, and a subtle blend of spices combine to create a gumbo that’s savory, flavorful, and satisfying. It’s a delightful variation for those who enjoy a little acidity and brightness in their gumbo.

Ingredients:

• 1 lb chicken thighs, boneless and skinless, diced
• 2 tbsp olive oil
• 1/4 cup flour
• 1 onion, chopped
• 2 bell peppers, chopped
• 2 celery stalks, chopped
• 4 cloves garlic, minced
• 1 (14.5 oz) can diced tomatoes
• 5 cups chicken broth
• 1 tsp thyme
• 1 tsp smoked paprika
• 1/2 tsp cayenne pepper
• 2 bay leaves
• Salt and pepper to taste
• 1 cup frozen peas
• 1 tbsp Worcestershire sauce
• 1 tbsp hot sauce (optional)
• Cooked rice for serving
• Fresh basil for garnish

Instructions:

1. Heat olive oil in a large pot over medium heat. Add diced chicken thighs and cook until browned on all sides. Remove and set aside.
2. Stir in the flour to create the roux and cook for 5-7 minutes, until the mixture turns a deep golden brown.
3. Add onions, bell peppers, celery, and garlic to the pot and sauté for 5 minutes, until softened.
4. Stir in the diced tomatoes, chicken broth, thyme, paprika, cayenne, bay leaves, salt, and pepper. Bring to a boil, then reduce heat and simmer for 20 minutes.
5. Add the cooked chicken, frozen peas, Worcestershire sauce, and hot sauce (if using). Simmer for another 10 minutes.
6. Serve over rice and garnish with fresh basil.

This chicken and tomato gumbo soup is a delightful variation that introduces the freshness of tomatoes, balancing out the deep, smoky flavors of the roux and spices. The juicy tomatoes add a touch of acidity and brightness, making it a refreshing yet hearty version of gumbo. With tender chicken and vegetables, this dish delivers all the comfort of a classic gumbo, with a twist that’s sure to please anyone craving a slightly tangier flavor profile. It’s a perfect soup for a cozy dinner, combining the best of both worlds—rich and bright.

Chicken and Sweet Potato Gumbo Soup

This chicken and sweet potato gumbo soup combines the classic, bold flavors of gumbo with the natural sweetness of tender sweet potatoes. The addition of sweet potatoes enhances the soup’s texture and flavor, providing a sweet and savory balance that complements the rich, smoky roux base. This recipe is perfect for those who enjoy the depth of traditional gumbo but want a lighter, slightly sweeter twist on the dish.

Ingredients:

• 1 lb chicken breast, cubed
• 2 tbsp olive oil
• 1/4 cup flour
• 1 onion, chopped
• 1 bell pepper, chopped
• 2 celery stalks, chopped
• 4 cloves garlic, minced
• 2 medium sweet potatoes, peeled and diced
• 5 cups chicken broth
• 1 tsp thyme
• 1 tsp paprika
• 1/2 tsp cayenne pepper
• 2 bay leaves
• Salt and pepper to taste
• 1 cup frozen corn kernels
• 1 tbsp Worcestershire sauce
• 1 tbsp hot sauce (optional)
• Cooked rice for serving
• Fresh cilantro for garnish

Instructions:

1. Heat olive oil in a large pot over medium heat. Add cubed chicken breast and cook until browned on all sides. Remove and set aside.
2. Stir in the flour to make a roux, cooking for about 5 minutes until it turns golden brown.
3. Add onion, bell pepper, celery, and garlic to the pot and sauté for 5 minutes, until softened.
4. Add diced sweet potatoes, chicken broth, thyme, paprika, cayenne, bay leaves, salt, and pepper. Bring to a boil, then reduce heat to a simmer and cook for 20 minutes, until the sweet potatoes are tender.
5. Add the cooked chicken, corn, Worcestershire sauce, and hot sauce (if using). Simmer for another 10 minutes.
6. Serve over rice and garnish with fresh cilantro.

This chicken and sweet potato gumbo soup offers a refreshing twist on the traditional gumbo, bringing in the natural sweetness of the sweet potatoes to balance the deep, savory flavors of the dish. The creamy texture of the sweet potatoes pairs perfectly with the tender chicken and the bold spices, creating a soup that’s both comforting and satisfying. Ideal for colder days, this version of gumbo adds a layer of sweetness without sacrificing the heartiness that gumbo lovers crave. It’s a delicious way to enjoy gumbo with a bit of extra nutrition and flavor.

Spicy Chicken and Okra Gumbo Soup

This spicy chicken and okra gumbo soup takes the traditional gumbo up a notch with a generous kick of heat from cayenne pepper and hot sauce, complemented by the rich flavor of smoky sausage and tender chicken. Okra, a classic gumbo ingredient, provides a unique texture, helping to thicken the soup while adding its own subtle earthy flavor. It’s the perfect dish for those who enjoy a flavorful, hearty soup with a little extra spice.

Ingredients:

• 1 lb chicken thighs, boneless and skinless, diced
• 2 tbsp olive oil
• 1/4 cup flour
• 1 onion, chopped
• 1 bell pepper, chopped
• 2 celery stalks, chopped
• 4 cloves garlic, minced
• 1 (12 oz) package smoked sausage, sliced
• 1 lb okra, sliced
• 5 cups chicken broth
• 1 tsp thyme
• 1 tsp paprika
• 1/2 tsp cayenne pepper
• 2 bay leaves
• Salt and pepper to taste
• 1 tbsp hot sauce (optional, for more heat)
• Cooked rice for serving
• Fresh green onions for garnish

Instructions:

1. Heat olive oil in a large pot over medium heat. Add diced chicken thighs and cook until browned. Remove and set aside.
2. In the same pot, stir in the flour to make the roux, cooking for about 5 minutes until it turns golden brown.
3. Add onion, bell pepper, celery, and garlic to the pot, and sauté for 5 minutes, until the vegetables soften.
4. Stir in smoked sausage and cook for another 5 minutes until slightly browned.
5. Add okra, chicken broth, thyme, paprika, cayenne, bay leaves, salt, and pepper. Bring to a boil, then reduce heat and simmer for 20 minutes.
6. Add the cooked chicken and hot sauce (if using), then continue simmering for another 10 minutes.
7. Serve over rice and garnish with fresh green onions.

This spicy chicken and okra gumbo soup is a flavor-packed dish that brings together the smoky taste of sausage, the heat of cayenne pepper, and the earthy goodness of okra. The soup’s thick consistency, thanks to the okra, makes each spoonful satisfying, while the spice level gives it a bold and exciting twist. Perfect for those who love a bit of heat in their meals, this gumbo is a comforting, savory dish that balances traditional flavors with a spicy edge. It’s a great choice for a family dinner or gathering when you want to serve something hearty and flavorful.

Chicken and Andouille Sausage Gumbo Soup

This chicken and andouille sausage gumbo soup takes the traditional gumbo to the next level with the addition of andouille sausage, which brings a smoky, spicy flavor to the dish. The hearty combination of tender chicken, spicy sausage, and a rich, roux-based broth makes this gumbo a filling and flavorful meal. Perfect for anyone who loves a savory, slightly spicy soup with deep, bold flavors.

Ingredients:

• 1 lb chicken breast, cubed
• 2 tbsp olive oil
• 1/4 cup flour
• 1 onion, chopped
• 2 bell peppers, chopped
• 2 celery stalks, chopped
• 4 cloves garlic, minced
• 1 (12 oz) package andouille sausage, sliced
• 5 cups chicken broth
• 1 tsp thyme
• 1 tsp paprika
• 1/2 tsp cayenne pepper
• 2 bay leaves
• Salt and pepper to taste
• 1 tbsp Worcestershire sauce
• Cooked rice for serving
• Fresh parsley for garnish

Instructions:

1. Heat olive oil in a large pot over medium heat. Add cubed chicken and cook until browned on all sides. Remove and set aside.
2. Stir in the flour to make a roux, cooking for about 5 minutes until it turns a deep golden brown.
3. Add onion, bell peppers, celery, and garlic to the pot and sauté for 5 minutes until softened.
4. Stir in the sliced andouille sausage and cook for another 3 minutes to release the smoky flavors.
5. Add chicken broth, thyme, paprika, cayenne, bay leaves, salt, and pepper. Bring to a boil, then reduce heat and simmer for 25 minutes.
6. Add the cooked chicken and Worcestershire sauce. Continue simmering for another 10 minutes.
7. Serve over rice and garnish with fresh parsley.

The addition of andouille sausage elevates this chicken gumbo soup, infusing it with deep, smoky flavors and a spicy kick. Combined with tender chicken and a flavorful roux, this gumbo offers layers of richness and heat that are perfect for a filling, satisfying meal. The bold combination of spices, along with the sausage’s smokiness, gives the soup a distinctly southern flair, making it an ideal choice for any gumbo enthusiast. Whether served on a chilly evening or at a festive gathering, this gumbo is sure to impress.

Chicken and Bell Pepper Gumbo Soup

This chicken and bell pepper gumbo soup is a colorful, vibrant take on the classic gumbo, with the sweetness of bell peppers complementing the savory chicken and rich, flavorful broth. The blend of vegetables and spices creates a well-rounded soup that’s both hearty and comforting, perfect for enjoying on a cool evening. The bell peppers bring both flavor and brightness to the dish, making this gumbo an easy-to-love option.

Ingredients:

• 1 lb chicken thighs, boneless and skinless, diced
• 2 tbsp olive oil
• 1/4 cup flour
• 1 onion, chopped
• 2 bell peppers (any color), chopped
• 2 celery stalks, chopped
• 4 cloves garlic, minced
• 5 cups chicken broth
• 1 tsp thyme
• 1 tsp paprika
• 1/2 tsp cayenne pepper
• 2 bay leaves
• Salt and pepper to taste
• 1 tbsp Worcestershire sauce
• 1 tbsp hot sauce (optional)
• Cooked rice for serving
• Fresh cilantro for garnish

Instructions:

1. Heat olive oil in a large pot over medium heat. Add diced chicken thighs and cook until browned. Remove and set aside.
2. Stir in the flour to make a roux, cooking for about 5 minutes until it turns golden brown.
3. Add onion, bell peppers, celery, and garlic to the pot, and sauté for 5 minutes until softened.
4. Add chicken broth, thyme, paprika, cayenne, bay leaves, salt, and pepper. Bring to a boil, then reduce heat and simmer for 20 minutes.
5. Add the cooked chicken, Worcestershire sauce, and hot sauce (if using). Simmer for another 10 minutes.
6. Serve over rice and garnish with fresh cilantro.

This chicken and bell pepper gumbo soup is a light, vibrant take on the classic gumbo, with the sweetness of the bell peppers providing a contrast to the savory chicken and spicy broth. The colorful vegetables brighten the dish both visually and in flavor, making it an inviting option for anyone who enjoys a milder gumbo. The balance of spices, along with the comforting base of chicken broth, makes this a wonderful variation that’s perfect for a hearty, yet not too heavy meal. Whether you’re new to gumbo or a long-time fan, this version is sure to become a favorite.

Chicken and Shrimp Gumbo Soup

This chicken and shrimp gumbo soup combines two beloved proteins—chicken and shrimp—in a rich, flavorful base. The gumbo’s traditional roux brings a deep, smoky flavor, while the shrimp adds a sweet, succulent contrast to the tender chicken. The combination of spices, okra, and the addition of the shrimp at the end makes this soup a perfect balance of flavors. It’s a hearty and satisfying meal, perfect for both seafood lovers and chicken enthusiasts alike.

Ingredients:

• 1 lb chicken breast, cubed
• 1 lb shrimp, peeled and deveined
• 2 tbsp olive oil
• 1/4 cup flour
• 1 onion, chopped
• 1 bell pepper, chopped
• 2 celery stalks, chopped
• 4 cloves garlic, minced
• 1 (14 oz) can diced tomatoes
• 5 cups chicken broth
• 1 tsp thyme
• 1 tsp paprika
• 1/2 tsp cayenne pepper
• 2 bay leaves
• 1 lb okra, sliced
• Salt and pepper to taste
• 1 tbsp Worcestershire sauce
• Cooked rice for serving
• Fresh parsley for garnish

Instructions:

1. Heat olive oil in a large pot over medium heat. Add cubed chicken and cook until browned. Remove and set aside.
2. Stir in the flour to create a roux, cooking for about 5 minutes until it turns golden brown.
3. Add onion, bell pepper, celery, and garlic, and sauté for 5 minutes until softened.
4. Stir in the diced tomatoes, chicken broth, thyme, paprika, cayenne, and bay leaves. Bring to a boil, then reduce heat and simmer for 20 minutes.
5. Add okra and the cooked chicken, and simmer for another 10 minutes.
6. Add shrimp and Worcestershire sauce, cooking for an additional 5-7 minutes, until the shrimp is pink and cooked through.
7. Serve over rice and garnish with fresh parsley.

This chicken and shrimp gumbo soup is the perfect fusion of savory chicken and sweet shrimp, simmered together in a deeply flavored broth. The roux adds richness and body, while the shrimp provides a succulent contrast to the heartiness of the chicken. The okra thickens the soup beautifully and gives it a slightly earthy flavor, making every spoonful satisfying. Whether you’re serving this as a comforting dinner or a show-stopping dish at a gathering, this gumbo is sure to delight everyone at the table with its depth of flavor and combination of proteins.

Lemon Herb Chicken Gumbo Soup

Lemon and herbs bring a refreshing twist to this traditional gumbo soup. The bright, zesty flavor of lemon balances the rich, savory base of the gumbo, while fresh herbs like thyme and rosemary add a fragrant complexity. This light yet hearty gumbo is perfect for anyone who loves a flavorful, citrus-infused dish without compromising the comfort of the classic gumbo texture and warmth.

Ingredients:

• 1 lb chicken thighs, boneless and skinless, diced
• 2 tbsp olive oil
• 1/4 cup flour
• 1 onion, chopped
• 2 bell peppers, chopped
• 2 celery stalks, chopped
• 4 cloves garlic, minced
• 5 cups chicken broth
• 1 tsp thyme
• 1 tsp rosemary
• 1/2 tsp paprika
• 1/4 tsp cayenne pepper (optional)
• 2 bay leaves
• Zest and juice of 1 lemon
• Salt and pepper to taste
• Cooked rice for serving
• Fresh parsley for garnish

Instructions:

1. Heat olive oil in a large pot over medium heat. Add diced chicken and cook until browned. Remove and set aside.
2. Stir in the flour to make a roux, cooking for about 5 minutes until golden brown.
3. Add onion, bell peppers, celery, and garlic, and sauté for 5 minutes until the vegetables soften.
4. Add chicken broth, thyme, rosemary, paprika, cayenne (if using), bay leaves, salt, and pepper. Bring to a boil, then reduce heat and simmer for 20 minutes.
5. Stir in lemon zest and juice, then return the chicken to the pot. Simmer for an additional 10 minutes.
6. Serve over rice and garnish with fresh parsley.

This lemon herb chicken gumbo soup is a refreshing variation that brings a burst of citrusy brightness to the richness of a traditional gumbo. The combination of fresh herbs and lemon zest offers a fragrant, lively twist while still preserving the comforting, thick texture that gumbo lovers enjoy. It’s perfect for a spring or summer meal when you want the warming flavors of gumbo with a lighter, more refreshing profile. This unique recipe is an excellent choice for anyone seeking a refreshing take on the classic dish.

Chicken and Corn Gumbo Soup

Chicken and corn gumbo soup combines the savory, rich flavors of traditional gumbo with the sweetness of corn, resulting in a comforting yet unique dish. The corn adds a slight sweetness that contrasts beautifully with the smoky sausage and chicken, while the roux brings the signature richness of gumbo. This dish is both hearty and satisfying, offering a creative spin on a beloved classic.

Ingredients:

• 1 lb chicken breast, cubed
• 2 tbsp olive oil
• 1/4 cup flour
• 1 onion, chopped
• 2 bell peppers, chopped
• 2 celery stalks, chopped
• 4 cloves garlic, minced
• 2 cups frozen corn kernels
• 5 cups chicken broth
• 1 tsp thyme
• 1 tsp paprika
• 1/2 tsp cayenne pepper
• 2 bay leaves
• 1 tsp smoked paprika
• Salt and pepper to taste
• 1 tbsp Worcestershire sauce
• Cooked rice for serving
• Fresh cilantro for garnish

Instructions:

1. Heat olive oil in a large pot over medium heat. Add cubed chicken and cook until browned. Remove and set aside.
2. Stir in the flour to create a roux, cooking for about 5 minutes until golden brown.
3. Add onion, bell peppers, celery, and garlic, and sauté for 5 minutes until the vegetables soften.
4. Stir in frozen corn, chicken broth, thyme, paprika, cayenne, smoked paprika, and bay leaves. Bring to a boil, then reduce heat and simmer for 20 minutes.
5. Return the chicken to the pot and add Worcestershire sauce. Continue simmering for another 10 minutes.
6. Serve over rice and garnish with fresh cilantro.

Chicken and corn gumbo soup is a delightful take on the traditional gumbo, blending the savory depth of chicken and vegetables with the sweetness of corn. The smoky sausage flavor is replaced with the richness of the roux and the addition of smoked paprika, creating a distinct but comforting soup. The corn adds a satisfying texture and sweetness that balances the spices, making this soup a filling and satisfying dish. Perfect for those who love gumbo but are looking for a little variation, this chicken and corn gumbo is sure to be a hit at the dinner table.

Spicy Chicken Gumbo Soup

This spicy chicken gumbo soup packs a flavorful punch with bold spices and a rich base. The smoky heat from the cayenne pepper, paprika, and a kick of hot sauce is balanced by the richness of the roux and the savory chicken. For those who love a bit of spice in their gumbo, this recipe brings just the right level of heat without overwhelming the other flavors. It’s a perfect choice for a chilly evening when you need something comforting yet exciting.

Ingredients:

• 1 lb chicken thighs, boneless and skinless, diced
• 2 tbsp olive oil
• 1/4 cup flour
• 1 onion, chopped
• 1 bell pepper, chopped
• 2 celery stalks, chopped
• 4 cloves garlic, minced
• 5 cups chicken broth
• 1 tsp thyme
• 1 tsp paprika
• 1/2 tsp cayenne pepper (adjust to taste)
• 2 bay leaves
• 1/4 tsp black pepper
• 2 tbsp hot sauce (optional)
• 1 tbsp Worcestershire sauce
• 1 cup okra, sliced
• Cooked rice for serving
• Fresh parsley for garnish

Instructions:

1. Heat olive oil in a large pot over medium heat. Add diced chicken and cook until browned. Remove and set aside.
2. Stir in the flour to make a roux, cooking for about 5 minutes until it turns golden brown.
3. Add onion, bell pepper, celery, and garlic. Sauté for 5 minutes until the vegetables soften.
4. Stir in chicken broth, thyme, paprika, cayenne pepper, bay leaves, black pepper, and hot sauce. Bring to a boil, then reduce heat and simmer for 20 minutes.
5. Return the chicken to the pot and add Worcestershire sauce and okra. Simmer for an additional 10 minutes.
6. Serve over rice and garnish with fresh parsley.

Spicy chicken gumbo soup is a flavorful, exciting dish that will delight spice lovers. The heat from the cayenne and hot sauce adds an invigorating layer to the deep, savory broth, while the okra helps thicken the soup and add a tender texture. The richness of the roux balances the spice, creating a well-rounded, comforting meal. Serve it over a bed of rice to soak up all the delicious flavors, and enjoy a meal that’s warming, hearty, and just the right amount of spicy.

Creamy Chicken Gumbo Soup

For a creamier take on the classic gumbo, this recipe adds a velvety texture while maintaining all the essential flavors. The creaminess comes from a combination of heavy cream and the roux, making this gumbo soup rich and indulgent. It’s a comforting, hearty meal with a luxurious twist, perfect for those who enjoy a thicker, smoother consistency in their soups. The chicken and vegetables still shine through, but the creamy base takes it to another level of comfort.

Ingredients:

• 1 lb chicken breast, cubed
• 2 tbsp olive oil
• 1/4 cup flour
• 1 onion, chopped
• 1 bell pepper, chopped
• 2 celery stalks, chopped
• 4 cloves garlic, minced
• 5 cups chicken broth
• 1 tsp thyme
• 1 tsp paprika
• 1/2 tsp cayenne pepper (optional)
• 2 bay leaves
• 1 cup heavy cream
• Salt and pepper to taste
• Cooked rice for serving
• Fresh parsley for garnish

Instructions:

1. Heat olive oil in a large pot over medium heat. Add cubed chicken and cook until browned. Remove and set aside.
2. Stir in the flour to create a roux, cooking for about 5 minutes until golden brown.
3. Add onion, bell pepper, celery, and garlic, and sauté for 5 minutes until the vegetables soften.
4. Stir in chicken broth, thyme, paprika, cayenne, bay leaves, salt, and pepper. Bring to a boil, then reduce heat and simmer for 20 minutes.
5. Add the heavy cream and return the chicken to the pot. Simmer for an additional 10 minutes until thickened.
6. Serve over rice and garnish with fresh parsley.

Creamy chicken gumbo soup is the perfect comfort food for any occasion, offering the richness and depth of traditional gumbo with an extra smooth, velvety finish. The heavy cream adds a luxurious texture, making every spoonful feel indulgent. Despite the richness, the chicken, vegetables, and subtle spices still shine through, creating a balanced and satisfying meal. This creamy variation is ideal for those who prefer a heartier, more decadent take on the classic gumbo.

Chicken and Sausage Gumbo Soup

This chicken and sausage gumbo soup is a traditional favorite with a bold, smoky flavor. The chicken provides a lean base, while the sausage brings a savory depth that is characteristic of classic gumbo. The combination of smoked sausage and the roux adds layers of richness, while okra thickens the soup to perfection. It’s a one-pot wonder that delivers a hearty, flavorful meal with all the comfort and warmth you expect from gumbo.

Ingredients:

• 1 lb chicken thighs, boneless and skinless, diced
• 1 lb smoked sausage, sliced
• 2 tbsp olive oil
• 1/4 cup flour
• 1 onion, chopped
• 1 bell pepper, chopped
• 2 celery stalks, chopped
• 4 cloves garlic, minced
• 5 cups chicken broth
• 1 tsp thyme
• 1 tsp paprika
• 1/2 tsp cayenne pepper
• 2 bay leaves
• 1 lb okra, sliced
• Salt and pepper to taste
• Cooked rice for serving
• Fresh parsley for garnish

Instructions:

1. Heat olive oil in a large pot over medium heat. Add diced chicken and sausage slices, cooking until browned. Remove and set aside.
2. Stir in the flour to create a roux, cooking for about 5 minutes until it turns golden brown.
3. Add onion, bell pepper, celery, and garlic, and sauté for 5 minutes until the vegetables soften.
4. Stir in chicken broth, thyme, paprika, cayenne pepper, bay leaves, salt, and pepper. Bring to a boil, then reduce heat and simmer for 20 minutes.
5. Add okra, the cooked chicken, and sausage to the pot, then simmer for an additional 10 minutes.
6. Serve over rice and garnish with fresh parsley.

Chicken and sausage gumbo soup is a flavorful, satisfying dish that combines the richness of smoked sausage with the tenderness of chicken. The roux provides a deep, savory base, while the okra thickens the soup and adds texture. This gumbo is perfect for anyone who loves the traditional flavors of New Orleans, offering a hearty, smoky, and spicy meal. Served over rice, it’s a filling and comforting dish that will warm you up on the coldest of days. Whether for a family dinner or a special gathering, this gumbo soup is sure to impress.

Note: More recipes are coming soon!