‘Tis the season for warming bowls of soup. As the weather cools, I find myself baking more, sipping tea and, above all, enjoying hearty soups. Enter my new favourite: Chicken Pepper Soup.
It’s spicy, savoury and utterly satisfying.
This soup comes together quickly and packs incredible flavour. Start with good-quality chicken — a whole bird works well, but I used drumsticks, which I cut into smaller pieces to shorten cooking time and ensure the meat cooks right to the bone.
Finding the right liquid level can be tricky, but I’ve learned that adding water up to the level of the chicken concentrates the broth with rich chicken flavour. To that, add freshly blended garlic, ginger, onion, rosemary, white pepper, and Njangsa (a nutty Cameroonian seed—optional if unavailable). Then add one pebe (also called Ehuru or African nutmeg) for its distinctive, aromatic note.
Pebe has a hard shell you’ll peel away to access the fragrant seed inside. You only need one for this recipe.
Of course, you’ll want hot pepper in the soup. I prefer leaving the peppers whole or roughly torn so the heat is present but not overwhelming—this keeps the soup more kid-friendly. If you prefer a uniformly spicy broth, blend the peppers with the other aromatics. Finish the flavouring with salt and seasoning cubes.
Cover the pot and simmer over medium-high heat for about 30 to 45 minutes, until the chicken is cooked through and the flavours have melded.
For extra texture and nutrients, add chopped carrots and green beans toward the end of cooking. I like to add them when the chicken is done and leave them in the hot broth for only a minute or two so they remain crisp and bright.
Leaving the vegetables slightly crisp preserves their colour and fresh flavour, and it’s the perfect finishing touch to this vibrant, soulful soup. Serve it warm on its own or with a side of your choice — I love it with boiled ripe plantains.
Chicken Pepper Soup
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Ingredients
- 2 pounds chicken
- 8 Njangsa seeds (optional)
- 1 medium onion
- 4 cloves garlic
- 1/2 inch ginger
- 1 pebe (Ehuru/African nutmeg)
- 1 teaspoon white pepper
- 1/2 teaspoon rosemary
- 3 seasoning cubes (Maggi)
- 1 teaspoon salt
- 2 habanero peppers (or to taste)
- 1 cup chopped carrots and green beans (optional)
Instructions
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Rinse the chicken, cut into desired pieces and place in a pot.
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Add water up to the level of the chicken.
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Blend Njangsa (if using), Ehuru, onion, white pepper, rosemary, garlic, ginger and hot pepper, then pour the mixture into the pot. Add salt and seasoning cubes, cover and simmer until the chicken is cooked through.
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If using, add chopped carrots and green beans when the chicken is done. Cook for 1–2 minutes, then turn off the heat.
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Serve warm on its own or with a side such as boiled ripe plantain. Enjoy.
Notes
Nutrition
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