A staple in the Bahamas, Chicken Souse (pronounced “sow-se”) is a refreshing soup that makes a great family meal. It’s also commonly used as a hangover cure, not a surprise since chicken soup is known for it’s “healing” properties for colds and flus.
What makes this different from the chicken soup you usually make is the addition of lime that adds a bright flavor making it perfect in warmer weather. You can also spice it up with some crushed red pepper.
We’ve left the chicken pieces whole but you can remove the skin and bones from the cooked chicken before serving if you prefer. Traditionally serviced with Johnny Cakes (similar to corn bread), Chicken Souse also goes well with any crusty bread or a side of rice.
- 1 tbsp coconut oil
- 1 medium onion coarsely chopped
- 3 carrots cut into chunks
- 1 kg Chicken drumsticks
- 4 small potatoes cut into chunks
- 2 bay leaves
- Juice of one lime
- Crushed red pepper to taste optional
- 1 liter chicken broth
- 1 tbsp salt
- 1 tbsp flat parsley chopped
- In a large pot heat the coconut oil on medium high heat.
- Add the onions and carrots and cook for about 5 minutes.
- Add the Chicken drumsticks, potatoes, bay leaves, lime juice and hot pepper is using and give it a good stir.
- Pour the chicken broth into the pot, bring to a boil, then reduce the heat.
- Cover with a lid and simmer for 60 minutes until the chicken is tender.
- Season with some salt, more lime juice if desired and stir in the chopped parsley.
Notes & Tips
- Need it fast or too hot to simmer a soup on the stove? Chicken Souse can be made in a pressure cooker. Cut the potatoes and vegetables a little larger and saute the onions right in the cooker. Add all the ingredients at once, then use the cooker’s soup setting or set it for manually for 10 minutes on high pressure.
- Instead of dark meat chicken, use skin on chicken breasts or chicken wings.
- If you’re watching carbs, omit the potatoes and add celery instead.