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Chicken Pepper Soup

Chicken Pepper Soup Recipe

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Prep Time 10 minutes
Cook Time 35 minutes
Total Time 45 minutes
Servings: 4 servings
Calories: 250
Ingredients Method Notes

Ingredients
  

  • 4 chicken thighs, bone-in, skin removed
  • 1 medium onion, sliced
  • 3 garlic cloves, minced
  • 1 (2-inch) piece ginger, peeled and sliced
  • 1 scotch bonnet pepper (or habanero), left whole
  • 1 tsp black peppercorns
  • 1 tsp whole allspice berries
  • 1 bay leaf
  • 1 tsp dried thyme
  • 1½ tsp salt
  • 1 tbsp chicken bouillon powder (or 1 cube)
  • 6 cups water
  • Pinch of ground nutmeg (optional)

Method
 

  1. Heat 1 tablespoon oil in a large pot over medium heat. Add onion, garlic, ginger, scotch bonnet, peppercorns, allspice, and bay leaf; cook, stirring, 3 minutes until fragrant.
  2. Season chicken lightly with a pinch of salt, then add to the pot. Brown both sides for about 5 minutes total.
  3. Pour in water, bouillon, thyme, and remaining salt. Bring to a boil, reduce heat to low, cover partially, and simmer 25-30 minutes until chicken is tender (165°F internal). Skim any foam.
  4. Remove the scotch bonnet pepper. Taste and adjust salt, then ladle into bowls. Serve hot.

Notes

This soup tastes even better the next day. If you want a thicker broth, blend a small piece of cooked yam or potato with a cup of soup liquid and stir it back in.