Creole Chicken Soup With Okra and Sausage

Okra soup
Stuart Chirtel / EyeEm / Getty Images
Prep: 20 mins
Cook: 2 hrs
Total: 2 hrs 20 mins
Servings: 4 to 6 servings
Nutrition Facts (per serving)
1004 Calories
61g Fat
31g Carbs
82g Protein
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Nutrition Facts
Servings: 4 to 6
Amount per serving
Calories 1004
% Daily Value*
Total Fat 61g 78%
Saturated Fat 18g 91%
Cholesterol 306mg 102%
Sodium 1417mg 62%
Total Carbohydrate 31g 11%
Dietary Fiber 6g 22%
Total Sugars 14g
Protein 82g
Vitamin C 51mg 253%
Calcium 143mg 11%
Iron 7mg 41%
Potassium 1867mg 40%
*The % Daily Value (DV) tells you how much a nutrient in a food serving contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.
(Nutrition information is calculated using an ingredient database and should be considered an estimate.)

Spicy andouille sausage, chicken, and a variety of vegetables flavor this tasty soup. The soup is similar to a gumbo, but it is made without a roux. If you'd like to have a thicker soup, add a light or dark roux to the pot before you add the onion, peppers, and celery.


  • 3 1/2 pounds chicken

  • 1 onion, cut into chunks

  • Celery leaves

  • 1 teaspoon salt

  • 6 to 8 cups water or broth, reserved broth from cooking the chicken, plus more if needed

  • 6 strips bacon, diced

  • 1 pound smoked andouille sausage, or other smoked sausage, sliced into 1/4-inch rounds

  • 1 1/2 cups onion, chopped

  • 2 pepper green bell peppers, chopped

  • 2 celery ribs, chopped

  • 3 clove garlic, finely minced

  • 3 tomatoes, peeled and chopped, or 1 (14.5-ounce) can diced tomatoes

  • 15 ounces tomato puree

  • 1 1/2 cups corn kernels, thawed

  • 1 1/2 cups okra, thawed and sliced, if frozen

  • 1 teaspoon dried leaf thyme

Steps to Make It

  1. Combine chicken, the onion chunks, celery leaves, and salt in a Dutch oven or large kettle; add water to cover. Bring to a boil; cover, reduce the heat to low and simmer about 45 minutes or until chicken is tender.

  2. Remove chicken from the pot, reserving 5 cups of the chicken broth; discard onion and celery leaves. Remove chicken from bones; cut into bite-sized pieces. Set aside.

  3. Cook bacon and sausage in a large Dutch oven over medium heat until bacon is crisp. Remove bacon and sausage, reserving 1 tablespoon drippings in Dutch oven. Crumble bacon; set bacon and sausage aside.

  4. Add onion, pepper, celery, and garlic to Dutch oven; cook over medium heat, stirring constantly, until vegetables are tender.

  5. Add chicken, bacon, sausage, reserved broth (should be approximately 5 cups), tomatoes, and remaining ingredients. Bring mixture to a boil; reduce heat and simmer, uncovered, 1 1/2 hours.

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