Southern Chicken Gumbo

From“Soup Beautiful Soup” by Ursel Norman with illustrations by Derek Norman
Published by William Morrow & Company in New York in 1978

4 tbsp. butter or margarine
1 pound fresh okra, sliced or two 10 oz. packages frozen okra, sliced 
2 tbsp. butter or margarine
1 large onion, chopped
1 green pepper, chopped
1 clove garlic, crushed
2 tbsp. flour
4 cups chicken stock or bouillon
4 tomatoes, skinned, seeded and chopped or one 15 oz. can tomatoes, well drained and chopped
2 parsley Sprigs and 1 bayleaf tied together
1/2 tsp. dried thyme
salt and pepper to taste
3 or 4 half chicken breasts
2 tbsp. Worcestershire sauce
chopped parsley for garnish

Serves 8

optional:
1/2 cup rice, cooked and hot 
1/2 cup heavy cream

1
In a frying pan melt the butter or margarine. In it saute the okra slices. Saute them until the stringiness, that will show itself as white threads due to the heat, disappears. Stir often (cook about 15 minutes). Set aside.

2
In a soup pot melt the remaining butter. In it saute the onion and green pepper for 5 minutes, stirring often. Add the garlic and saute 1 minute longer. Sprinkle the flour over the vegetables. Stir until all

3
Now pour the stock over the vegetables and stir vigorously. Add the sauteed okra slices, tomatoes, parsley and bayleaf, thyme, salt and pepper. Also add the skinned chicken breasts. Bring to a boil and then simmer, partially covered, for about 30 minutes, or until the meat is tender.

4
Remove the chicken and cut the meat into small cubes. Return to pot. Add the W orcestershire sauce and taste for seasoning. Do not boil again!

5
Add the cream, if used. If desired, place a tablespoon of hot rice into each soup plate and ladle the soup over it. Sprinkle with parsley.

Note
This soup reheats and freezes well.