Recipes

Chicken and Okra Soup

Begova Čorba or Bey’s Soup is a traditional Bosnian dish celebrated for its rich, velvety texture and comforting flavour. In this heart-healthy adaptation, the recipe is lightened by using lean chicken, olive oil, and reduced-sodium stock. Okra remains a key ingredient, providing natural thickening and beneficial soluble fibre that supports cardiovascular and gut health. The result is a nourishing, balanced soup that stays true to its heritage while being kinder to the heart.

Method

1. Heat olive oil in a large pan over medium heat. Add onion, carrot, and celery. Sauté gently for 6–8 minutes until softened but not browned.
2. Stir in garlic and paprika for about 30 seconds until fragrant.
3. Add chicken, stock, bay leaf, and potato. Bring to a gentle boil, then reduce the heat and simmer for 20–25 minutes.
4. Once the chicken is cooked through, remove and shred it finely, then return it to the pan.
5. Stir in okra and simmer for another 10–15 minutes until tender and slightly thickened.
6. Finally, add 4 tbsp of water to 2 tbsp plain flour and mix to create a slurry. Slowly add to the pan and simmer for a further 2 minutes until the soup thickens.
7. Stir in the lemon juice, spoon into bowls and garnish with parsley.