Gluten-Free Okra Soup

Warm, comforting, and entirely gluten-free, this Gluten-Free Okra Soup is a vibrant medley of fresh ingredients and bold flavors. Packed with tender slices of okra, juicy cubes of chicken breast, and a rich, gluten-free chicken broth, this hearty soup is brought to life with aromatic spices like cayenne and paprika. Fresh tomatoes and a hint of lemon juice add a zesty freshness, while parsley provides a herby finish. Perfect for a cozy weeknight dinner or meal prepping, this soup is not only nourishing but also incredibly easy to prepare in under an hour. Whether you're gluten-intolerant or simply looking for a wholesome, vegetable-forward meal, this dish is sure to delight your taste buds while keeping things light and healthy.

Nutriscore Rating: 71/100

Prep Time:20 mins

Cook Time:40 mins

Total Time:60 mins

Servings: 4

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

Directions

Step 1

Prepare the ingredients by washing the okra under running water, trimming the stems, and slicing them into approximately 1 cm rounds. Set aside.

Step 2

Cut the chicken breast into bite-sized cubes and season with a pinch of salt and pepper.

Step 3

Dice the onion and tomatoes and crush the garlic cloves.

Step 4

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.

Step 5

Remove the chicken from the pot and set it aside.

Step 6

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.

Step 7

Add the crushed garlic to the pot and sauté for an additional 1-2 minutes until fragrant.

Step 8

Stir in the tomatoes, and cook until they start breaking down, about 5 minutes.

Step 9

Add the sliced okra to the pot, stirring to combine with the tomato mixture.

Step 10

Return the sautéed chicken to the pot, followed by the gluten-free chicken broth, cayenne pepper, paprika, salt, and black pepper.

Step 11

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.

Step 12

Stir in the lemon juice and chopped parsley, adjusting the seasoning with more salt and pepper if needed.

Step 13

Serve the soup hot, garnished with additional parsley if desired.

Nutrition Facts

Serving size	2135.1 grams (2135.1g)

Amount per serving	% Daily Value*
Calories	1045

Total Fat 43.20g	55%
Saturated Fat 7.30g	37%
Polyunsaturated Fat 4.40g
Cholesterol 258mg	86%
Sodium 7337mg	319%
Total Carbohydrate 71.20g	26%
Dietary Fiber 20.90g	75%
Total Sugars 20.80g
Protein 102.40g	205%

Vitamin D 0IU	0%
Calcium 542mg	42%
Iron 7mg	39%
Potassium 3340mg	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.

Source of Calories

Fat: 35.9%

Protein: 37.8%

Carbs: 26.3%