Lemony Chicken-Okra Soup
A hearty Southern gumbo-style soup with chicken, rice and okra.
2 1/2 pounds fresh whole chicken, cut up into pieces
2 tablespoons lemon juice
6 cups chicken broth
1 onion, chopped
3 tomatoes*, peeled, seeded and chopped
1 (6-ounce) can tomato paste
2 cups sliced okra
1/3 cup uncooked rice
2 teaspoons salt
1 teaspoon ground turmeric
1/2 teaspoon cayenne pepper
1/4 teaspoon ground black pepper
- Rub lemon juice over chicken pieces.
- To a large pot, add chicken broth and chicken pieces; bring to a boil. Reduce heat and cook slowly, covered, for 12 minutes. Add onion, tomatoes, tomato paste, sliced okra, rice, salt, turmeric, cayenne pepper and pepper. Continue to cook slowly for about 30 minutes, or until the chicken and rice are tender.
- Remove the chicken pieces and debone. Cut the meat into small pieces and return to heat through.
Makes 6 servings.
*To peel and seed a tomato, lightly score an 'x' into the bottom end with a sharp paring knife. Drop into boiling water for 30 seconds, or until skin just begins to tear. Remove with a slotted spoon into ice water. When cool enough to handle, peel off skin, cut in half and gently squeeze to remove seeds. Proceed with recipe.