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A Healthy Chicken Soup with a twist
Have you ever heard of Bahamian Chicken Souse? No not sauce, it’s souse (pronounced like
Bahamian Chicken Souse for the Soul
Every good Bahamian has
Mhhh Bone Broth…
I make my Chicken Souse in the pressure cooker. It’s faster, and it leaves the chicken fall-off-the-bone tender. It also extracts so much goodness out of the chicken bones. It’s like bone broth meets spicy chicken soup. Once the Souse is sufficiently cooled in your fridge, it will gelatinize. Don’t be afraid of this jiggle. This is precisely what it should be doing. It’s from the gelatin in the bones, cartilage and connective tissues. This is the good stuff that is so healing for your gut and why bone broth is such a health booster. Once you heat your Souse it goes back to delicious liquid form. In case you love spicy soups as much as I do be sure to check out my Panang Curry Soup with Chicken, Kale and Sweet Potato. It’s thicker and creamier, since it’s got coconut milk in it so it isn’t a clear brothy soup like this Bahamian Chicken Souse but it is soul warming and delicious as well.
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- 1 Tbsp Coconut Oil, Or other healthy cooking fat
- 5 Carrots, Chopped into bite size pieces
- 1 Yellow Onion, Chopped into bite size pieces
- 1 Tbsp Whole Allspice
- 3-6 whole thai chili peppers, (Can be omitted-see notes) finely chopped (amount depends on your desired spice level)
- 1/2 Cup lime juice, freshly squeezed
- 1 Tbsp Salt
- 4-5 Cups Water or Chicken Broth
- 2 lbs Chicken Drumsticks, I like bone in for the flavor and health benefits
- 2 Bay Leaves
- 4 Yukon Gold Potatoes (Optional), (Can be omitted-see notes) Cut into bite sized pieces
- 1 Tbsp Italian Flat-leaf Parsley, Rough chopped
- some extra lime juice, freshly squeezed
- Preheat your Pressure cooker to medium heat, add the coconut oil once it is at temperature.
- Add the chopped onions and carrots to the pot and saute for about 5-7 minutes.
- Add about 1 cup of the water or broth and give it a good stir ensuring that not bits are stuck to the bottom of the pot.
- Add All other ingredients to the pot: Allspice, Chili Peppers (if using), Lime Juice, Salt, Chicken, Bay Leaves, Potatoes (if using) give it another good stir to get everything mixed up and hanging out together.
- Add the rest of your broth/water, ensure that you add enough so your chicken is covered but be sure not to overfill your pressure cooker (per your models instructions...safety first!)
- Close and lock the lid, cook at high pressure for 45 minutes.
- Take off the heat and let the pressure reduce on its own (this usually takes about 15-30 minutes).
- Sift off any fat floating on top and also fish out as many of the Allspice balls as possible. (They're not so tasty to bite down on)
- Season as needed with more, salt, lime juice or hot sauce. Add the chopped parsley and give it a good stir.
- Serve either by itself or with some toast or rice.
- You can omit the spicy peppers if you have a sensitive stomach to spice or if you are avoiding nightshades. The Souse will be more mellow but still very comforting and delicious.
- You can omit the potatoes if you are avoiding carbs or nightshades. I have made this recipe with Japanese Sweet Potatoes (Not the orange Jewel sweet potatoes because they're too soft) even the Japanese Sweet potatoes were a bit too soft, they kind of fell apart but actually provided a nice thickness to the souse. If you are removing the potatoes and not adding sweet potatoes in their place you can either have the Souse just be extra brothy or you could add more chicken, carrots and onions to make up the difference.
- To make this on the stove top or slow cooker follow all the same steps, just be sure to bring it to a boil after adding all ingredients then lower the heat to medium-low and cook covered for at least 4 hours and the longer the better.
- Make it for amazing left-overs! I wrote down the smaller version here, I usually double this recipe (since I have a big pressure cooker...oohhh yeah!).