West African Lemony Chicken-Okra Soup

This soup hits all the right notes: bright lemon tang, earthy turmeric warmth, tender fall-off-the-bone chicken, and silky okra that thickens the broth into something halfway between a soup and a stew.

A whole cut-up chicken gets rubbed with fresh lemon juice, then simmered low in broth with tomatoes, tomato paste, onions, and long grain rice until everything is meltingly tender.

The okra adds body and that signature slightly viscous texture that makes each spoonful cling and coat.

It’s nourishing, it’s simple, and it fills the kitchen with the kind of aroma that pulls everyone to the table.

Kitchen Tips

• Rubbing lemon juice on the chicken before cooking isn’t just for flavor. It helps tenderize the meat and cuts through any gaminess.
• If using canned okra, drain it well and add it later in the cooking process so it doesn’t turn to mush.
• Cook the rice right in the pot with everything else. It absorbs the broth and becomes impossibly flavorful.
• Debone the chicken after cooking and return the shredded meat to the pot for easier eating.