Chicken light soup
Recipe by:
Soulful Kitchen
History of this recipe
4
Servings
45-60
Minutes
374
Calories
Ingredients
- 4 cloves of garlic
- 1 medium brown onion
- ½ inch of ginger
- At least 1 scotch bonnet pepper
- 2 tbsps of tomato paste/puree
- 1 chicken stock cube
- 1 seasoning cube
- 1 bay leaf
- 2 large tomatoes
- Handful of fresh basil
- Salt to taste
Method
- Prepare seasonings for the chicken:
- Smash 4 garlic cloves
- Roughly chop ½ medium brown onion
- Roughly chop ½ inch of ginger
- Roughly blend the above with ½ cup of water and at least 1 scotch bonnet pepper
- Clean ca. 1kg of chicken with water and lemon or vinegar
- Add to a pot and pour your blend on top
- Also add:
- 2 tbsps of tomato paste/puree
- 1 chicken stock cube
- 1 seasoning cube
- 1 bay leaf
- Steam on a medium temperature for 10 minutes
- After 10 minutes, add 2 large tomatoes and the remaining ½ of the medium onion along with ½ cup of water, steam for a further 10 minutes on a low to medium temperature
- Remove the tomatoes and onions after 10 minutes and peel the skin of the tomato
- Add tomatoes and onion to a blender and blend down thoroughly
- Pour this blend over your chicken, the chicken should be completely covered with liquids, if not, add more water. More water = a “lighter” and less thick soup
- Cook for 20 minutes on a medium temperature
- 5 minutes towards the end, add a handful of fresh basil