Chicken and Okra Soup

Rebuilding a family recipe inside the elimination phase takes real creativity, and this soup is proof it can be done well. The original leaned on peppers, tortillas, and melted cheese; this version leans on okra in their place, and it still tastes like the kind of soup someone made because they loved you. That took more than a simple swap, and it is worth naming.

This is a slow soup, and slow is part of what it offers your body. Okra brings soluble fiber that supports a gut lining working to repair itself, and the carrots, celery, and onion add their own plant fiber to the pot. A long, gentle simmer turns all of it into something easy for your body to receive.

Both the chicken and the broth came from an animal, worked slowly into something nourishing rather than rushed. When the ladle finally hits the bowl, that slowness is worth noticing, not just the flavor it produced.

Ingredients

• 1 pound chicken breast, cubed (any cut works)
• 5 cups chicken broth or bone broth
• 1 cup coconut milk
• 2 tablespoons coconut oil
• 4 carrots, chopped
• 2 celery stalks, chopped
• 1 small onion, chopped (omit if you are managing interstitial cystitis)
• 1 garlic clove, minced
• 1/2 tablespoon dried oregano
• 1/2 teaspoon ground ginger
• 1/2 teaspoon sea salt
• 2 cups okra, chopped

Omit the black pepper the source lists, which is off-limits on strict AIP. The oregano and ginger carry the warmth in its place. Season to taste at the end, since some cooks find the original a little mild.

Method

• Put everything except the okra into a slow cooker: chicken, broth, coconut milk, coconut oil, carrots, celery, onion, garlic, oregano, ginger, and salt.
• Cook on low for about 4 hours, until the chicken is tender and the vegetables are soft.
• Stir in the chopped okra and cook for a final 10 minutes, just until it is tender but still holds its shape.
• Taste and adjust the salt. If it seems too brothy for you, reduce the broth next time or simmer uncovered for a few minutes. Serve hot.

Instant Pot variation

An Instant Pot does both jobs and saves you washing a second pot. To keep it slow and gentle, use the slow-cook function on low for about 4 hours, then stir in the okra at the end and let it sit on the warm setting for 10 minutes. To make it fast, set the pot to saute first and soften the onion, garlic, and carrots in the coconut oil right in the pot, then add everything except the okra, seal, and pressure cook on high for about 12 to 15 minutes with a natural release. Stir in the okra, switch to saute or warm, and cook 10 more minutes before serving. (verify - untested conversion)

*Adapted from acleanplate.com*