Gluten-Free Okra Soup
Warm up your soul with this hearty and flavorful Gluten-Free Okra Soup, a comforting dish that’s both nutritious and protein-packed. Featuring tender slices of okra, succulent chicken breast, and fresh tomatoes simmered in a rich, gluten-free chicken broth, this recipe is seasoned to perfection with a delightful blend of cayenne pepper, paprika, garlic, and zesty lemon juice. Ready in just an hour, this wholesome soup is perfect for busy weeknight dinners or cozy evenings in. Garnished with fresh parsley for a pop of color and flavor, it’s a naturally gluten-free, dairy-free option that doesn’t compromise on taste. Serve it warm for a nourishing meal that’s light yet satisfying!
Log this recipe in SnapCalorie
Recipe Information
Ingredients
- 400 grams okra
- 300 grams chicken breast
- 4 cups gluten-free chicken broth
- 2 tablespoons olive oil
- 1 medium onion
- 3 large garlic cloves
- 2 medium tomatoes
- 0.5 teaspoon cayenne pepper
- 1 teaspoon paprika
- 1 teaspoon salt
- 0.5 teaspoon black pepper
- 2 tablespoons fresh parsley
- 1 tablespoon lemon juice
Instructions
Prepare the ingredients by washing the okra under running water, trimming the stems, and slicing them into approximately 1 cm rounds. Set aside.
Cut the chicken breast into bite-sized cubes and season with a pinch of salt and pepper.
Dice the onion and tomatoes and crush the garlic cloves.
Heat a large soup pot over medium heat and add the olive oil. Once hot, add the seasoned chicken cubes and sauté until they are golden brown on all sides, about 6-8 minutes.
Remove the chicken from the pot and set it aside.
In the same pot, add a little more olive oil if necessary, then add the diced onions, cooking until they are translucent, about 3-4 minutes.
Add the crushed garlic to the pot and sauté for an additional 1-2 minutes until fragrant.
Stir in the tomatoes, and cook until they start breaking down, about 5 minutes.
Add the sliced okra to the pot, stirring to combine with the tomato mixture.
Return the sautéed chicken to the pot, followed by the gluten-free chicken broth, cayenne pepper, paprika, salt, and black pepper.
Bring the mixture to a gentle boil, then reduce the heat to low, cover the pot, and let the soup simmer for 20 minutes, until the chicken is cooked through and the okra is tender.
Stir in the lemon juice and chopped parsley, adjusting the seasoning with more salt and pepper if needed.
Serve the soup hot, garnished with additional parsley if desired.
Nutrition Facts
Calories |
1045 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 43.2 g | 55% | |
| Saturated Fat | 7.3 g | 36% | |
| Polyunsaturated Fat | 4.4 g | ||
| Cholesterol | 258 mg | 86% | |
| Sodium | 7337 mg | 319% | |
| Total Carbohydrate | 71.2 g | 26% | |
| Dietary Fiber | 20.9 g | 75% | |
| Total Sugars | 20.8 g | ||
| Protein | 102.4 g | 205% | |
| Vitamin D | 0.0 mcg | 0% | |
| Calcium | 542 mg | 42% | |
| Iron | 7.1 mg | 39% | |
| Potassium | 3340 mg | 71% | |
*The % Daily Value tells you how much a nutrient in a serving of food contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.
