Homestyle Southern Chicken Gumbo Recipe From Scratch

Why You’ll Love This this Homestyle Southern Chicken Gumbo

This homestyle gumbo brings together tender chicken, hearty rice and barley, and that classic okra thickness that makes your spoon practically stand up straight. You get all those deep Southern flavors without spending half your day stirring a roux until your arm falls off, because honestly, who’s time for that on a Tuesday. The stewed tomatoes do most of the heavy lifting flavor-wise, while the okra swoops in at the end like the thickening superhero it was born to be.

Ingredients List

You’ll need these simple ingredients to create this soul-warming bowl of Southern comfort.

• 2 cups cooked skinless chicken breasts, cubed
• 4 cups water
• 1 quart un-drained stewed tomatoes (contains Celery, Onions & Green Peppers)
• 2 garlic cloves, chopped
• 1/3 cup white rice
• 1/4 cup barley
• 3 chicken bouillon cubes
• 1 1/2 cups frozen okra
• Salt & pepper
• 2 tablespoons dried parsley
• 1 bay leaf

Health Considerations:

• This recipe packs lean protein from the skinless chicken breasts, which keeps things lighter than traditional gumbo
• The frozen okra delivers fiber and vitamins while naturally thickening your soup
• Using bouillon cubes means watching your sodium intake, especially if you’re salt-sensitive
• The combination of rice and barley gives you both quick and slow-digesting carbs for lasting energy
• Stewed tomatoes bring lycopene and vitamins to the party, plus they’re doing double duty with those pre-cooked vegetables

Step by Step Directions

This traditional Southern gumbo comes together in one pot with simple ingredients that create a rich, comforting meal perfect for any day of the week.

• Prepare the chicken stock: Place 4 cups water in a large soup pot and add chicken, cooking until tender and fully done.
• Process the chicken: Remove cooked chicken from the stock, cube into bite-sized pieces, then return to the pot with the reserved chicken stock.
• Add main ingredients: Stir in the un-drained stewed tomatoes, chopped garlic cloves, white rice, barley, chicken bouillon cubes, dried parsley, and bay leaf.
• Season the base: Add salt and pepper to taste, then bring the mixture to a rolling boil.
• Simmer until tender: Reduce heat and let simmer for 20+ minutes, stirring occasionally and tasting to adjust seasonings, until rice becomes tender.
• Finish with okra: Add frozen okra during the last few minutes of cooking to prevent it from becoming mushy.
• Final touches: Remove bay leaf, move pot to back burner, and let rest before serving.
• Store properly: Refrigerate any leftovers once the soup has cooled completely.

For best results, use an enameled cast iron Dutch oven which provides excellent heat retention and even cooking throughout the entire simmering process.

Substitutions and Variations

• Vegetarian version: Swap chicken for extra vegetables like mushrooms, celery, and carrots.

Use vegetable broth instead of chicken bouillon, though you’ll need to boost the flavor with extra herbs and maybe a splash of soy sauce.

• Make it heartier: Add diced potatoes, corn kernels, or lima beans.

Just remember potatoes take longer to cook, so give them a head start.

Additional Things to Serve With This Dish

This gumbo pairs beautifully with classic Southern sides that soak up all those wonderful flavors.

• Cornbread or corn muffins – The slightly sweet, crumbly texture is perfect for dunking into that rich broth. Plus, who doesn’t love butter melting into warm cornbread?
• Crusty French bread or dinner rolls – Great for mopping up every last drop of gumbo from your bowl, because leaving any behind feels like a crime.
• Simple white or brown rice – While this recipe already has rice in it, serving extra rice on the side makes it even more filling and stretches the meal further.
• Coleslaw – The cool, crisp texture provides a nice contrast to the warm, hearty soup. The tangy dressing cuts through the richness too.
• Fried green tomatoes – If you’re going full Southern comfort food mode, these add a delicious crispy element to the meal.
• Simple green salad – Sometimes you need something fresh and light to balance out all that warm, stick-to-your-ribs goodness.

Cooking Tips & Tricks (Chef’s Notes)

Making this gumbo foolproof comes down to a few key moves that’ll save you from kitchen disasters.

• Don’t rush the okra timing – I’m serious about adding it at the very end because slimy, overcooked okra will turn your beautiful gumbo into something that looks like it belongs in a science experiment.
• Taste as you go with the bouillon cubes – Those little flavor bombs can be salty, so start with two if you’re nervous, then add the third one gradually while tasting.
• Let that rice tell you when it’s done – Forget the timer and just fish out a grain every few minutes after the 15-minute mark, because mushy rice is almost as tragic as mushy okra.
• Save some chicken stock – If your gumbo gets too thick while simmering, thin it out with extra stock or even just hot water, because nobody wants gumbo that’s thick enough to stand a spoon in.
• Give it time to rest – This soup actually tastes better after sitting for 30 minutes or so, which gives all those flavors time to mingle and get acquainted.
• Freeze portions in single-serving containers – Future you’ll thank present you when you’re staring into the fridge at 6 PM with zero dinner inspiration.
• Don’t skip removing that bay leaf – Biting into one is like finding a piece of cardboard in your soup, and nobody deserves that kind of disappointment.

Nutritional Facts

This hearty Southern gumbo packs solid nutrition along with its bold flavors.

• High-quality protein – Each serving delivers approximately 25-30 grams of lean protein from the chicken breast, supporting muscle health and keeping you satisfied.
• Complex carbohydrates – The combination of rice and barley provides sustained energy and adds about 20-25 grams of carbs per serving.
• Fiber boost – Barley, okra, and stewed tomatoes contribute roughly 4-6 grams of fiber, promoting digestive health and helping you feel full longer.
• Low in saturated fat – Using skinless chicken breast keeps the saturated fat content under 2 grams per serving.
• Vitamin C powerhouse – Tomatoes and peppers in the stewed tomato mix provide a significant dose of immune-boosting vitamin C.
• Folate source – Okra contains folate, an essential B vitamin important for cell division and DNA synthesis.
• Potassium rich – Tomatoes and chicken contribute potassium for heart health and proper muscle function.
• Approximately 250-300 calories per serving – Makes this a satisfying yet reasonable meal option that won’t derail your daily calorie goals.
• Sodium consideration – Bouillon cubes and stewed tomatoes add sodium, so those watching salt intake should use low-sodium alternatives.
• Naturally gluten-free option – Simply omit the barley to make this suitable for gluten-sensitive diets.

Fun “Did You Know?”

While gumbo’s roots trace back to 18th century Louisiana, few people realize this beloved dish actually represents one of America’s first true fusion cuisines.

I find it fascinating that gumbo combines French roux techniques, West African okra traditions, and Native American filé powder. The word “gumbo” itself comes from “ki ngombo,” the West African term for okra.

What’s really cool is that every family’s recipe tells a story of cultural exchange. Traditional gumbo follows the “holy trinity” of celery, onions, and bell peppers—Louisiana’s answer to French mirepoix.

It’s truly history in a bowl.