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This soup is based on an old family favorite recipe for chicken tortilla soup from back in the days I still ate… well, everything. Despite losing the dairy, tortillas, and peppers, this AIP adaptation still has a delicious, vaguely enchilada-like flavor (which I attribute to the okra).

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Chicken Okra Soup

Prep Time5

Cook Time4

Total Time4 5

Servings people

Ingredients

1 pound chicken breasts chopped
4 medium carrot chopped
2 stalks celery chopped
1 small onion chopped, omit for IC
1 clove garlic minced
5 cups chicken broth
1 cup coconut milk
2 tablespoons coconut oil
1/2 tablespoon dried oregano
1/2 teaspoon ground ginger
1/2 teaspoon ground black pepper omit for AIP
1/2 teaspoon sea salt
2 cups okra chopped

Equipment

instant pot

Instructions

Combine all ingredients except the okra in a slow-cooker.
Cook on low 4 hours.
Add the okra during the last 10 minutes of cooking, then serve.

Nutrition

7 Comments

I will be making this tomorrow ☺️

My slow cooker has a setting to warm the food after its done with the initial cooking. Would that be okay for this soup since I work all day?

I guess I’d have to adjust the time for the okra.

Christina says:

at

Sure, I don’t see why not!

Reply

1 lb chicken chopped? uncooked chicken breasts or pre-cooked?

Christina says:

at

I use uncooked chicken breast, chopped into cubes, but you can use any kind of chicken meat you like.

Reply

This recipe was not particularly successful for me. Very brothy. Not nearly enough salt–even for a low salt recipe. Too much cinnamon. I deconstructed the soup, used the carrots and half of the broth in a butternut squash soup. Froze half the broth for later. Made curried chicken salad with the chicken. And combined the okra with tomatoes and baked with some bread fragments and a little gruyere on top.