m. c. de marco: The New Kitchen Cookbook

Okra Soup

We had some fresh okra, cooked wild rice, store-bought chicken stock, and leftover chicken shreds lying around, so I made up a soup out of it. It turned out to be a traditional way to prepare okra, though not one I’d tried before. I really liked the effect of transferring the slime from the okra to the stock.


  • 3 ½ c. chicken stock
  • ½ c. water
  • ½ lb. okra, sliced
  • 1–2 carrots, sliced
  • ½ c. cooked wild rice
  • ¾ c. cooked chicken chunks
  • salt to taste


  1. Boil stock.
  2. Cook the raw veggies in the stock to taste, about 10 minutes.
  3. Add the remaining ingredients.
  4. Warm through (about 5 minutes).


Presumably regular rice would work as well as wild rice, and some celery wouldn’t hurt.

Traditional okra soups also include onion, garlic, red pepper, black pepper, and tomato.