Chicken Gumbo Soup

Chicken Gumbo Soup 3 Tablespoons butter 1 onion, minced 2 cloves garlic, minced 2 cups celery, diced 1 red bell pepper, diced 6 boneless, skinless chicken thighs, (or 4 boneless, skinless chicken breasts, or a combination of both) cut into 1/2 inch pieces 1 16 oz can diced tomatoes 4 cups chicken stock 1 cup white rice, uncooked, rinsed in cold water 2 teaspoons cumin 1 teaspoon cinnamon 2 teaspoons Worcestershire sauce 1 teaspoon crushed red pepper flakes 2 Tablespoons cornstarch + 1/4 cup cold water Serves 6-10 In a soup pot, melt the butter over medium heat. Add the onions and cook until translucent and tender. Add the garlic and cook one minute longer. Add the celery and red pepper. Cook 3 minutes. Add the chicken pieces and cook for about 5-8 minutes stirring frequently until cooked through. Stir in tomatoes, chicken stock, rice, cumin, cinnamon, Worcestershire and red pepper flakes. Heat to boiling, then reduce heat and simmer, covered for 15-20 minutes until rice is tender. Stir the cornstarch into the cold water. Spoon some of the hot soup broth into the cornstarch mixture and stir to combine, then add cornstarch mixture back into the hot soup and stir in. Bring to a boil, and give it a stir. Shut off. Serve piping hot.