Bosnian Begova Čorba Chicken Okra Soup

Ingredients

• 10 oz boneless skinless chicken thighs, diced
• 1 tbsp olive oil
• 1 small onion, diced
• 1 carrot, diced
• 2 garlic cloves, minced
• 3 cups chicken stock
• 1/3 cup long-grain rice
• 1 cup sliced okra, fresh or frozen
• 1 tsp sweet paprika
• 1 tsp dried dill
• 1 tbsp lemon juice
• 1/4 cup plain yogurt, optional
• Fine sea salt, to taste
• Freshly ground black pepper, to taste

Steps

1. Heat oil in a soup pot and brown the chicken lightly, then transfer it to a clean plate.
2. Add onion and carrot to the pot and cook until soft; add garlic and paprika for the final 30 seconds.
3. Pour in stock, scrape the base of the pot, add rice, and simmer for 10 minutes.
4. Return chicken to the pot and cook until it reaches 74 C / 165 F and the rice is nearly tender.
5. Add okra and dill, simmer for 6 to 8 minutes until tender, then season with lemon, salt, and pepper.
6. Ladle into bowls and swirl in yogurt if using, keeping the soup hot but not boiling after the yogurt is added.

Allergen note: Contains dairy if finished with yogurt; use a dairy-free yogurt or omit it if needed.

Use the listed quantities as a guide, adjust seasoning to taste, and cook proteins to a safe internal temperature.