This week's Soup Special of the day is Chicken Gumbo Soup.
Chicken Gumbo Soup
8 cups water
minced fresh parsley
1 teaspoon garlic powder
1 teaspoon ground cumin
1 tablespoon Frank's Hot Sauce
2 carrots, sliced thin
4 ounces fresh mushrooms
1 (10 ounce) package frozen okra, thawed and sliced
1/4 cup uncooked brown rice
1 skinless, boneless chicken breast half - cut into cubes (Perdue Perfect Portions Chicken Breasts)
1 1/2 cups uncooked whole grain rotini pasta
sea salt to taste
ground black pepper to taste
3 green onions, thinly sliced
1 - Bring the water to a boil. Add the minced fresh parsley, garlic powder, ground cumin, and the hot pepper sauce. Put the carrots and mushrooms into the pot of water. Cook for five minutes.
2 - Add the okra, wild rice, and chicken cubes. Turn heat to low, and cook for three hours.
3 - Add the spiral pasta, and cook for ten minutes. Add salt and pepper to taste. Serve hot, garnished with green onions.