Chicken Pepper Soup Recipes

CHICKEN PEPPER SOUP

Steps:

• Blend onions, ginger, garlic, and scotch bonnet and set aside.
• Cut the chicken into pieces and clean thoroughly.
• Put the cleaned chicken inside a pot. Add the blended mixture, seasoning powder and salt to taste. Mix thoroughly and leave to cook for about 10 to 15 minutes.
• Add the pepper soup spice, crayfish, and water. Stir and leave to cook for another 15 minutes.
• Meanwhile, peel the plantains and cut them into about 2-inch chunks.
• Add the cut plantains inside the cooking soup and leave to cook for 15 to 20 minutes or till the plantains become tender
• Stir in the basil leaves and serve hot or warm.

CHICKEN PEPPERSOUP

Steps:

• Peppersoup Spice Mixture:
• Mix all the ingredients together in a bowl. Place them in a spice mill and pulse until they are pulverized. Spoon the peppersoup spice mixture into a clean glass jar and cover tightly. While the peppersoup spice mixture will keep virtually indefinitely, the spices will lose their bite over time, so it is better to make a small batch at first and then increase the amount made as you use it more often. (Makes about 1/2 cup.)
• Chicken Peppersoup:
• Wash the chicken pieces, rub them with lemon juice, and place them in a large stockpot with the water, onion, garlic, and minced chiles. Salt to taste and bring to a boil over high heat. Lower the heat to medium and simmer for 30 minutes. Add the chicken stock and 1/4 cup Peppersoup Spice Mixture and continue to cook for an additional 30 minutes, or until the chicken is well cooked. Stir in the shrimp and mint and continue to cook for an additional 10 minutes. Serve hot in soup bowls, garnished with a few sprigs of fresh mint.

MEXICAN CHICKEN AND BELL PEPPER SOUP

Steps:

• Saute the onion, garlic, and chilli in the oil until fragrant.
• Add stock, tomatoes, and oregano and bring to the boil.
• Tip in the bell pepper and chicken, lower heat and simmer for 5 minutes, ot until chicken is just cooked through.
• Serve sprinkled with the herbs and add a squeeze of lemon juice.

CHICKEN PEPPER POT SOUP

Steps:

• Cook chicken unitl half done. Set Aside.
• Heat Chicken Stock, Soy Sauce, Garlic, Sugar, Sesame Oil, and Hot Sauce. (You can add Collard Greens at this point if desired.) Bring to Boil.
• Make a slurry. Combine 1 Cup Cornstarch with 1 Cup Water and mix until all Cornstarch is disolved. Add to Stock and reduce heat and simmer for 20 minutes.
• Add all Vegetables and Chicken. Cook until Chicken and Vegetables are done. Another 20 to 30 minutes depending on Chicken.
• Drizzle with Sesame Oil when serving. If desired, you can add fresh Spinach just before serving.

CHICKEN AND DUMPLINGS

Steps:

• Remove and discard excess fat from chicken. In 4-quart Dutch oven, place chicken, giblets (except discard liver) and neck. Add celery, carrot, onion, parsley, salt, pepper and water. Cover; heat to boiling; reduce heat. Simmer about 2 hours or until juice of chicken is clear when thickest part is cut to bone (at least 165°F).
• Remove chicken and vegetables from Dutch oven. Discard giblets and neck. Skim 1/2 cup fat from broth; reserve. Transfer broth to large bowl; reserve 4 cups (reserve remaining broth for another use).
• In Dutch oven, heat reserved 1/2 cup fat over low heat. Stir in 1/2 cup of the Bisquick™ mix. Cook and stir until mixture is smooth and bubbly; remove from heat. Stir in reserved 4 cups broth. Heat to boiling, stirring constantly. Boil and stir 1 minute. Add chicken and vegetables; reduce heat to low. Heat about 20 minutes or until hot.
• In medium bowl, stir remaining 2 cups Bisquick™ mix and the milk with wire whisk or fork until soft dough forms. Drop dough by spoonfuls onto hot chicken mixture (do not drop directly into liquid). Cook uncovered over low heat 10 minutes. Cover and cook 10 minutes longer.