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)Diced, or left whole if you prefer less spice
 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, 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 Scotch bonnet pepper if using, along with 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)Diced, or left whole if you prefer less spice
 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, 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 Scotch bonnet pepper if using, along with 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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