A very elderly lady from my church gave us this recipe several years ago, she called it her Chicken Gumbo. Having said that, if anyone wants to show their knowledge and say it’s not gumbo but a base ,just let it go.
The only thing I would like folks to call it was a good meal.
Take 2 medium to large onions and slice them up. Take a stock pot and put just enough oil to coat the bottom. Heat the oil and caramelize the onions. Not to much oil but enough I get this done.
I also add two tablespoons of minced garlic ( also found at HEB in the produce section)
I use the large yellow boxes of chicken broth from HEB, use whatever kind you like and put in the broth from both boxes, I usually add two cups of water. ( I will add more water or broth as it cooks down) don’t be afraid you’ll mess it up, it’s pretty forgiving.
I add a package of boneless/ skinless chicken thighs. Trim off any extra fat so that your finished dish won’t have a layer of grease on top.
Season to taste, salt, pepper, garlic powder
You can always thicken your broth, that’s up to you. You can add celery, carrots if that’s what you like, I usually don’t but that’s me.
About 30 minutes before I plan to serve I take some green onions and chop the tops into small pieces and place that and the onions into my soup.
I put out some file’ for anyone who likes it
I prepare a pot of white rice , some sliced French bread and done.
My wife and kids don’t care for onions but this soup doesn’t have a strong onion taste and they love it .
On a cold day with this soup over rice hits the spot.
Hope y’all try it and enjoy it
Chicken Gumbo
