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Chicken and Rice Gumbo Soup

3/4 pound skinless, boneless chicken thighs, cut into 1-inch pieces
1/4 pound fully-cooked smoked sausage (two 5-inch sausages), chopped
2 medium stalks celery (with leaves), sliced
1 large carrot, chopped
1 medium onion, chopped
14 1/2-ounce can stewed tomatoes, undrained
5 cups water
2 tablespoons chicken bouillon granules
1 teaspoon dried thyme leaves
10-ounce package frozen cut okra, thawed and drained
3 cups hot cooked rice, for serving
Hot pepper sauce

Mix all ingredients except okra, rice and pepper sauce in 3 1/2-
to 6-quart slow cooker. Cover and cook on LOW heat setting 7 to 8
hours or until chicken is no longer pink in center. Stir in okra.
Cover and cook on LOW heat setting 20 minutes. Spoon rice into
individual soup bowls; top with gumbo. Serve with pepper sauce.

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