Lowfat Chicken Gumbo Soup - cooking recipe

Ingredients

2 tablespoons liquid Butter Buds
3/4 cup onion, chopped
3/4 cup celery, sliced
1/2 cup green pepper, chopped
1 teaspoon garlic, chopped
1/8 teaspoon ground thyme
1 bay leaf
3 medium tomatoes, diced
3 1/2 tablespoons chicken soup base
1 1/2 quarts hot water
1/2 - 2/3 cup rice, uncooked
8 ounces frozen vegetable gumbo or 5 ounces frozen okra, cut 1/4 inch crosswise
8 ounces chicken breasts, cooked and cubed
1/4 teaspoon Worcestershire sauce
1/4 teaspoon crushed red pepper flakes
2 tablespoons cornstarch

Preparation

In large heavy pan over medium heat, heat 2 T liquid Butter Buds and then stir in the following: onions, celery, green pepper, garlic, thyme and bay leaf. Saute for 3 minutes.
Stir in the following ingredients: tomatoes, chicken soup base, hot water, rice, veg gumbo (or okra), chicken breast, Worcestershire and red pepper. Heat to boiling, stirring frequently. Reduce heat and gently boil for 15 minutes, stirring occasionally until rice is tender. Discard bay leaf.
In small bowl with wire whisk, blend 2 T cornstarch with 1/4 cup cold water til smooth. Gradually pour paste into hot soup while stirring vigorously. Heat to boiling over medium heat, stirring constantly. Boil and stir one minute before serving.
Serve with hot sauce on the side.