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 mine 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.
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Bahamian Chicken SousePrint Pin
- 1 Tbsp Coconut Oil, Or other healthy cooking fat
- 5 Carrots, Chopped into bite size pieces
- 1 Yellow Onion, Chopped into bite size pieces
- 2 Tsp Whole Allspice
- 3-6 whole thai chili peppers, 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, I love to use bone broth for this
- 2 lbs Chicken Drumsticks, I like bone in for the flavor and health benefits
- 1 handfull chicken bones, I add chicken bones that I saved in my freezer for the health benefits
- 1 Bay Leaves
- 4 Yukon Gold Potatoes (Optional), 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 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, Lime Juice, Salt, Chicken, Chicken Bones (if using), 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 45-60 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 fun 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.
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.
On Quantity: I wrote down the smaller version here, I usually double this recipe (since I have a big pressure cooker...oohhh yeah!).