Title: Chicken - Vegetable Gumbo
Categories: Poultry Soup
Yield: 8 Servings
| 2/3 | c | OKRA PODS |
| 1 | c | COARSELY CHOPPED ONIONS |
| 1 | ts | DRIED ITALIAN SEASONING |
| 1/2 | c | CELERY, CHOPPED |
| 1/2 | c | CHOPPED GREEN PEPPER |
| 1/4 | ts | GARLIC POWDER |
| 2 | cn | WHOLE TOMATOES * |
| 10 1/2 | cn | CHICKEN BROTH |
| 1/2 | c | DRY SHERRY |
| 1 | ts | CHICKEN FLAVORED BOUILLON |
| 1/4 | ts | SALT |
| 1/4 | ts | PEPPER |
| 2 | c | CUBED CHICKEN BREASTS ** |
* WHOLE SALT FREE CANNED TOMATOES, CHOPPED, UNDRAINED ** ABOUT 1 LB.
OF CHICKEN, SKINNED, BONED, FULLY COOKED
----------------------------------------------------------------------
REMOVE TIPS AND STEMS FROM OKRA, CUT INTO 1/4 INCH SLICES. SET ASIDE FOR
LATER. COAT A LARGE KETTLE WITH COOKING SPRAY AND HEAT TO MEDIUM HIGH HEAT.
ADD ONIONS, CELERY, PEPPERS AND GARLIC. COOK FOR 5 MINUTES. ADD ALL
REMAINING INGREDIENTS EXCEPT FOR THE CHICKEN AND COOK FOR ABOUT 1 HOUR OR
UNTIL THE VEGETABLES ARE TENDER. ADD CHICKEN; STIR WELL. REMOVE FROM HEAT;
COVER AND LET STAND FOR 5 MINUTES. PROTEIN 15.2 / FAT 2.3 / CARBOHYDRATE
11.4 / CHOLESTROL 36 / IRON 1.7 / SODIUM 233 / CALCIUM 81