Recipe

Bahamian Chicken Souse

Raquel FoxAuthorChef Raquel FoxYields2 ServingsCategory
Total Time30 mins

Chicken Souse (pronounced sowse) is a tasty chili-lime based soup with a zesty flavour profile. It is essentially the chicken soup of the Caribbean with medicinal properties to give your immune system a boost when you are feeling “under the weather.”

Serve the souse with buttery Johnny Cakes for a complete meal.

Ingredients

 250 g Pre-cooked, shredded chicken
 1 tsp Allspice berries, crushed
 1 Bay leaf
 1 Kaffir lime or lemon leaf
 ½ Sweet onion, sliced and cut in half
 1 Stalk celery, chopped
 1 tbsp Whole allspice berries
 3 Sprigs, fresh thyme leaves
 6 Limes, juiced
 1 Sea salt
 1 Scotch bonnet pepper (or more if you like it spicy)
 Lime wedges for garnish
 Kaffir lime leaves for garnish
 Celery leaves for garnish

Directions

1

Place a 4-quart (4 L) pot over medium heat and add the onion, celery,
crushed and whole allspice berries, thyme, 1 whole chili and half of the lime juice.

Cover tightly with a lid and let sweat for 3 minutes to create a flavourful base for the broth.

2

Add about 1 litre of water, stir and bring to a boil with lid slightly ajar to release steam.

3

Add remaining lime juice, salt and diced pepper if using, add the shredded chicken and let heat through for 5 minutes.

Adjust seasoning with salt and lime, ladle into bowls and garnish with lime wedges, celery, and lime leaves.

Serve with buttery Johnny Cakes.

Ingredients

 250 g Pre-cooked, shredded chicken
 1 tsp Allspice berries, crushed
 1 Bay leaf
 1 Kaffir lime or lemon leaf
 ½ Sweet onion, sliced and cut in half
 1 Stalk celery, chopped
 1 tbsp Whole allspice berries
 3 Sprigs, fresh thyme leaves
 6 Limes, juiced
 1 Sea salt
 1 Scotch bonnet pepper (or more if you like it spicy)
 Lime wedges for garnish
 Kaffir lime leaves for garnish
 Celery leaves for garnish

Directions

1

Place a 4-quart (4 L) pot over medium heat and add the onion, celery,
crushed and whole allspice berries, thyme, 1 whole chili and half of the lime juice.

Cover tightly with a lid and let sweat for 3 minutes to create a flavourful base for the broth.

2

Add about 1 litre of water, stir and bring to a boil with lid slightly ajar to release steam.

3

Add remaining lime juice, salt and diced pepper if using, add the shredded chicken and let heat through for 5 minutes.

Adjust seasoning with salt and lime, ladle into bowls and garnish with lime wedges, celery, and lime leaves.

Serve with buttery Johnny Cakes.

Bahamian Chicken Souse

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