Tags: Food, Soup, Let's Dish
  • Servings: 8
  • Time:
  • Provided by:

    Ingredients Print Recipe

  • 3 Tablespoons olive oil
  • 2 1/2 cups large diced onion
  • 1 1/4 cups large diced carrot
  • 1 1/4 cups large diced celery
  • 6 large garlic cloves, smashed
  • 1/4 cup flour
  • 3 lbs. chicken thighs
  • 3 qts. low sodium, fat free chicken broth
  • 1 1/2 teaspoons dried thyme leaf
  • 1/2 lb. okra, cut into ½
  • inch slices (about 3 cups)
  • 1 teaspoon ground black pepper
  • Spinners (see recipe below)
  • 5 oz. spinach leaves or canned callaloo leaves
  • Habanero salsa to taste


1. In a stock pot or large sauce pan, lightly saut� onions, carrots, and celery in olive oil. When the vegetables are softened, add garlic and cook for 1 more minute. Add flour and cook or several more minutes, stirring often.

2. Add chicken and broth. Bring to a boil, reduce to a simmer, and skim to remove scum and fat.

3. Add thyme and simmer for 1 hour, or until the chicken is very tender.

4. Remove chicken from broth and when cool enough to handle, separate meat in chunks from skin and bones. Discard the skin and bones.

5. Add cooked chicken meat, okra, spinners, and black pepper to the soup. (See the procedure for forming the spinners in the recipe below.) Simmer for another 20 minutes.

6. Add spinach or callaloo. Simmer for 10 more minutes. Taste for seasoning and serve. Add habanero salsa to give it the level of heat desired.

* Callaloo is the name of native Caribbean greens from the taro plant. If you can find it (often available canned in Caribbean markets), by all means use it. If not, simply use the spinach as in the recipe below. I love this soup as it is hearty with lots of different textures, which is my test for a great soup! You can also add a touch of coconut milk for an added flavor dimension.

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