Zucchini Chicken Soup with Okra

Okra Zucchini Soup pic1

Growing okra is more an experience than anything else. Okra plant is succulent, leaves are big, flowers are spectacular. Fruits are tender if you watch and pick them while they are still small and tender. They tend to grow really fast in hot, sunny weather. We wasted more okras than harvested because we let them get too old, can’t eat it. Other than that, we love okra. Wish we had a bigger crop so we can do more with it.

A lot of people don’t eat okra because of the weird, slimy taste. But the secret is not to
use too much okras in one dish. We love the okra flavor in vegetable soup. It pairs well
with fresh, tender zucchini. (Tips:  Don’t use ginger in this soup. Celery works better.
Green onions add fresh flavor, really nice.) 

Okra flowers are gorgeous.

Okra Zucchini Soup pic3
Succulent plant, big leaves, beautiful, striking okra flowers.

Okra Zucchini Soup pic9

Okra Zucchini Soup pic5
Okra fruits get old and tough in just a few hours or overnight.
Okra Zucchini Soup pic2
We wasted a lot of okras because they get old too fast.

 

Zucchini Chicken Soup with Okra

Okra Zucchini Soup pic4
Young okras are tender, they add flavor to zucchini soup.

Okra Zucchini Soup pic7

 

Print recipe:

Zucchini Chicken Soup with Okra

  • Servings: 3 to 4 | Recipe by Leslie at Soups Ahoy
  • Print

Okra Zucchini Soup pic8 print

Ingredients and Instructions

2 medium zucchini, diced
2 sticks carrots, diced
2 stalks celery, diced
1 medium onion, chopped
2 cloves garlic, chopped
1/2 to 1 cup diced fresh okra, don’t use too much
1/3 cup chopped green onions, use for garnish at the end
1 carton (32 oz) low sodium chicken broth, plus 4 to 5 cups water for soup

Use boneless, skinless chicken thighs or breasts (12 to 16 oz.) Cut chicken into small pieces. Season with pinch of salt, black pepper, garlic salt, 1/2 tablespoon sherry wine, 1/2 teaspoon cornstarch, mix well. I like to add 1/2 teaspoon sesame oil at the end, mix well and set aside.

In a large soup pot over medium high heat, add olive oil, wait until hot. Add chicken and cook until lightly brown, a few minutes. Add the celery and a small pinch of salt, stir with chicken, cook 1 minute. Dish up and set aside.

In the same pot, add more oil, wait until hot again. Add onion, garlic, zucchini, carrots and okra, quickly stir together, add a little salt and black pepper if you want. Don’t use too much salt. Cook the soup for a few minutes until hot. Return chicken mixture, stir everything together and cook 5 to 8 minutes. Add chicken broth and water, bring to a boil. Cover the pot and cook on medium low heat for 30 minutes, stir and check as needed. Don’t forget to skim off the fat and foam on top before you stir. Garnish with green onions and serve hot. Enjoy! (Tips:  This is a delicate soup. Don’t make it salty.)


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