This West African-inspired soup is a delightful balance of tangy, savory, and earthy flavors. The star ingredients are tender chicken pieces and fresh okra, which provide a unique, slightly viscous texture that thickens the broth naturally. Bright lemon juice cuts through the richness, adding a refreshing zest that awakens the palate. Aromatic spices like turmeric and red pepper powder infuse the dish with warmth and color. Perfect for a cozy dinner or a hearty lunch, this soup comes together with simple, pantry-friendly ingredients. It&# 226;ÂÂs an excellent choice for meal prep, as the flavors deepen and meld beautifully when reheated the next day. Serve it with rice or crusty bread to soak up every delicious drop of the flavorful broth.
West African Lemony Chicken-Okra Soup
Description
This West African-inspired soup is a delightful balance of tangy, savory, and earthy flavors. The star ingredients are tender chicken pieces and fresh okra, which provide a unique, slightly viscous texture that thickens the broth naturally. Bright lemon juice cuts through the richness, adding a refreshing zest that awakens the palate. Aromatic spices like turmeric and red pepper powder infuse the dish with warmth and color. Perfect for a cozy dinner or a hearty lunch, this soup comes together with simple, pantry-friendly ingredients. It&# 226;ÂÂs an excellent choice for meal prep, as the flavors deepen and meld beautifully when reheated the next day. Serve it with rice or crusty bread to soak up every delicious drop of the flavorful broth.Ingredients
Directions
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Cut the broiler-fryer chicken into serving-sized pieces.
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If using canned okra, drain it well; if using fresh, slice it.
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Rub the chicken pieces thoroughly with the juice of 2 lemons.
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Place the chicken in a large kettle or pot and add chicken broth or water to cover.
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Bring the liquid to a boil over high heat.
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Reduce heat to low, cover, and simmer for 12 minutes.
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Add the chopped onion, peeled and chopped tomatoes, tomato paste, sliced okra, uncooked rice, salt, pepper, ground red pepper, and turmeric.
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Continue to cook slowly, covered, for about 30 minutes, or until the chicken is cooked through and the rice is tender.
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Remove the chicken pieces from the pot and allow them to cool slightly.
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Debone the chicken and cut the meat into small, bite-sized pieces.
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Return the shredded chicken meat to the pot and stir to combine with the soup.
Nutrition Facts
Servings 5
- Amount Per Serving
- Calories 14.5kcal
- % Daily Value *
- Total Fat 0.1g1%
- Saturated Fat 0.1g1%
- Cholesterol 0.0mg0%
- Sodium 1.0mg1%
- Total Carbohydrate 4.5g2%
- Dietary Fiber 1.4g6%
- Sugars 1.2g
- Protein 0.6g2%
* Percent Daily Values are based on a 2,000 calorie diet. Your daily value may be higher or lower depending on your calorie needs.
Note
Ensure the chicken is fully cooked before serving. If the soup is too thick, add a little extra water or broth. For a spicier kick, increase the amount of ground red pepper. This soup tastes even better the next day after the flavors have had time to meld. Store leftovers in an airtight container in the refrigerator for up to 3 days.
