Easy Chicken Gumbo
-1 large, undrained can of tomatoes
-1 (14-ounce) can chicken broth
-about 1/4 cup uncooked, white rice
-1 teaspoon garlic powder
-1 teaspoon onion powder
-1 teaspoon paprika
-salt/pepper to taste
-1 (12-ounce) package frozen mixed vegetables–should include onion, celery, okra and corn among other things
-2 cups cooked chicken, frozen or thawed
Begin by emptying a large, undrained can of tomatoes (whole, diced, whatever) into a large saucepan. Add 1 can chicken broth (or homemade chicken stock with water) and stir over medium heat.
As soon as broth begins to bubble, throw in a large handful of uncooked white rice. Sprinkle equal parts garlic powder, onion powder and paprika into broth and add salt/pepper to taste. Mix in 1 package (12 ounces) frozen mixed vegetables and allow soup to return to simmer.
Once soup is bubbling, stir in about 2 cups (frozen or thawed) cooked chicken. Continue to heat over medium burner setting, stirring occasionally, about 45 minutes or until rice is thoroughly cooked and chicken is completely heated. Serve immediately with oyster crackers or freeze leftovers in an airtight container up to 2 months.