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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 house but with an s). Well you’re not alone, very few people know about Bahamian Chicken Souse. Hopefully, this will soon change…cause it is fantastic! This super easy and ridiculously delicious island take on spicy chicken soup will have you coming back for more time and time again. The best way to describe it is as spicy chicken soup with a refreshing lime kick. My friends call it all kinds of names. Some of my faves are spicy chicken soup or healthy chicken soup. But the best one has got to be; knock-your-cold-out-cold soup.

Bahamian Chicken Souse for the Soul

Every good Bahamian has their own version of Bahamian Chicken Souse, and this is mine. I am continually tweaking it just a little but staying true to the original bones of the recipe. This dish is easily in my top 5 favorite meals ever! It’s weird for me to go any longer than a month without making my Bahamian Chicken Souse. It’s the ultimate feel-good comfort food that’s also really good for you. The warm, Allspice-infused, rich broth coupled with the refreshing zing of lime and peppers is just dynamite to me. If I’m (or anyone I know) isn’t feeling well…this is the go-to soup. It will have you feeling better in no time at all. Best of all, everyone in your home can enhance the lime or spice flavor by adding pure lime juice, chopped peppers or some hot sauce.

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 Souse

Created by TasteofGood.com
Print Pin
Prep Time 15 minutes
Cook Time 45 minutes
Total Time 1 hour 30 minutes
Servings 6 Servings
Souse is something we eat in the islands. The easiest description is that it is a spicy chicken soup with notes of Allspice and lots of lime. Chicken souse is one of my favorite meals and while every good Bahamian has their own way of cooking it...here is my take on it.

Ingredients

Souse:

  • 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

Topping:

  • 1 Tbsp Italian Flat-leaf Parsley, Rough chopped
  • some extra lime juice, freshly squeezed

Instructions

  • 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.

Notes

Important to Note:
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!).

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