This chicken pepper soup is another well-sought-after delicacy in many Nigerian homes. This hearty soup can be enjoyed at any time, no matter the season!
Like other Nigerian pepper soups, this chicken soup is a great pick-me-up and makes you feel better if you're coming down with a cold. It is so soothing and just warms you up from the inside!
What part of chicken do I use?
Basically, you can use almost any part of a chicken for your pepper soup. The popular parts used include the thighs, drumsticks, wings, or breast.Â
I personally prefer to use chicken breast for mine since it is boneless. This way, my family can drink the soup and eat the chicken with every spoonful.
Ingredients Used
- Chicken breast: As stated above, I used chicken breast for this recipe, but you can use any part.
- Spices: bouillon or maggi cubes, smoked paprika, salt.Â
- Special pepper soup spices: These are the traditional pepper soup spices that give pepper soup its taste. They are made of Selim seeds or Uda seeds, Aligator Pepper or Ulima seeds, and Calabash/African nutmeg, also known as Ehuru in Nigeria. This post on pepper soup spices will teach you how to make them the African way or with common grocery store spices. You can also buy them online from Amazon.
- Habanero peppers/scotch bonnet peppers: These are optional, although I always use at least one for an extra spicy kick.
- Basil leaf (also known as scent leaf): This is also optional, but I like to use it for my pepper soup for its aromatic taste and scent.
How To Make This Recipe
- Wash the chicken breast and then cut it into small pieces. I prefer to cut mine into bite-sized pieces so it would cook faster.
- Put the chicken in a pot with 3-4 cups of water, then add the bouillon powder and smoked paprika.
- Bring to a boil and simmer for 10 minutes.
- Add the pepper soup spice and habanero pepper. Pepper soup spice already contains some heat, so skip the habanero pepper if you don't want the soup extra spicy.
- Taste for salt before adding any. Simmer for 10 more minutes or until chicken is tender.Â
Storing and Reheating
To preserve it properly, store this pepper soup in an airtight container. You can store chicken pepper soup in the refrigerator for a few days and in the freezer for about 1-2 months.
If frozen, allow the pepper soup to thaw entirely before reheating. There's no need to add water to reheat it; just leave it on low heat for five to ten minutes.
Keep watch and turn it with a spoon so it doesn't burn. Do not reheat it in a microwave to prevent it from splashing everywhere.
What can I eat this recipe with?
The Nigerian chicken pepper soup is filling and very nutritious, so it can be eaten as a standalone meal. This soothing soup will also help kick-start your appetite if you don't have any.
On my low-carb diet, I like to pair this soup with cauliflower rice or shirataki noodles for a more satisfying meal.
Tips and variations
- Chop the habanero pepper for more heat, use it whole for less heat, or skip it altogether.
- For this recipe, you can use fresh chicken straight from the farm or frozen chicken just fine.
- While cooking, add a tablespoon of the pepper soup spice mix first and check if it tastes okay. Use no more than two tablespoons of the spice because too much of it may cause the soup to be slightly bitter.Â
Check out these other soup recipes!
📖 Recipe
Chicken Pepper Soup
Ingredients
- 2 lbs chicken breast
- 1 habanero pepper
- 1 tablespoon bouillon powder
- 1 tablespoon pepper soup spice
- ½ teaspoon smoked paprika
- ½ teaspoon salt or to taste
- 3-4 cups water
- basil leaf optional to garnish
Instructions
- Rinse the chicken breast and drain.2 lbs chicken breast
- Cut chicken breast into small cubes.
- Add the chicken a pot, and then add 4 cups of water.3-4 cups water
- Add the bouillon powder and smoked paprika.1 tablespoon bouillon powder, ½ teaspoon smoked paprika
- Bring to a boil and simmer for 10 minutes.
- Add the pepper soup spice and habanero pepper.1 tablespoon pepper soup spice, 1 habanero pepper
- Taste for salt before adding any.½ teaspoon salt or to taste
- Simmer for 10 more minutes or until chicken is tender.
- Garnish with basil leaves, or your favorite herbs.basil leaf
Notes
- Chop the habanero pepper for more heat, use it whole for less heat. Or skip it all altogether.
- You can use fresh chicken straight from the farm or frozen chicken just fine for this recipe.
- While cooking, add a tablespoon of the pepper soup spice mix first and check if it tastes okay.
- Use no more than 2 tablespoons of the spice because too much of it may cause the soup to be slightly bitter.
Nutrition
Tayo Oredola is the founder of Low Carb Africa, where she shares healthy, low carb dishes with global flavors. She is passionate about teaching people how to cook drool-worthy dishes while losing weight and living their best lives. Tayo’s recipes have been featured on MSN, Women’s Health, Parade, Yahoo News, Pure Wow, Essence, and other online publications.
Hey Tayo! So glad I found your website and amazing recipes. I have a question about serving size, how do you measure a serving? I’m curious as I would like to be accurate when dishing out for meal prep. Thank you!
Hi Yuna, I just shared the recipe into 4 portions.