Bosnian Begova Čorba: Traditional Chicken and Vegetable Soup

Place the whole chicken breast in a large pot with 6 cups of water, 1 teaspoon of salt, and 1/2 teaspoon of black pepper. Bring to a boil over medium-high heat, then reduce heat to low, cover, and simmer for 40 minutes, or until the chicken is cooked through and tender.

Remove the chicken from the pot, reserving the broth. Once cool enough to handle, shred the chicken meat from the bone and discard the skin and bones. Set the shredded chicken aside.

Strain the chicken broth through a fine-mesh sieve to remove any impurities, then return the clear broth to the pot.

Add the diced carrots, diced celery, and sliced fresh okra to the strained broth. Bring the soup to a gentle simmer over medium heat and cook for 15 minutes, or until the vegetables are tender-crisp.

In a small saucepan, melt 2 tablespoons of unsalted butter over medium-low heat. Whisk in 2 tablespoons of all-purpose flour and cook for 2 minutes, stirring constantly, to create a light roux. This will thicken the soup.

Gradually whisk the roux into the simmering soup, stirring continuously to prevent lumps. Continue to simmer for 5 minutes, or until the soup has thickened slightly. Add the shredded chicken back to the pot.

Taste and adjust seasoning if necessary. Ladle the Bosnian Begova Čorba into bowls and garnish with 1 tablespoon of fresh chopped parsley before serving hot.