… with or without the pepper

When you feel a cold coming on, throat scratchy, head a little heavy, body saying “slow down,” that’s when I reach for a pot and make soup. Not just any soup. My version of chicken soup, kept simple but layered with flavour.

This one came together when a friend wasn’t feeling their best. They had the audacity to eat only chicken and fish and lucky for them I had chicken thighs. Nothing too fussy; just a pot of warmth with enough strength to knock on the immune system’s door and say, “hey, wake up.”

Ingredients

• 6 skinless chicken thighs (bone-in or boneless; skin-on if you like)
• Salt and black pepper
• 2 medium carrots, chopped
• 2 celery sticks, chopped
• 1 large white onion, diced
• 3 cloves garlic, minced
• 1 thumb-sized piece of ginger, grated (plus extra fresh ginger at the end)
• 2 bay leaves
• 1 litre chicken stock (or water with a stock cube)
• 2 cups rice, cooked separately
• Fresh scallions, sliced
• Fresh chillies (optional, to taste)

Method

Prepare the chicken

Season the thighs generously with salt and black pepper. Place the thighs in a cold pan and turn the heat on to low–medium heat. Let it cook until golden, about 7–10 minutes on each side. Remove and let rest.

Next, the aromatics

In the same pan, add garlic and ginger first, let them sizzle. Follow with onions, then celery, then carrots. Sauté until softened, about 5–7 minutes.

Build the broth

Transfer veggies to a large pot. Add chicken stock and bay leaves. Bring to a boil. Chop the chicken into bite-sized pieces and add it back in. Let everything simmer gently for 15–20 minutes (pressure pot if you want it faster).

Rice and serve

While the soup cooks, prepare rice in a separate pot or rice cooker. You’d either want to soak your rice for 30 mins before cooking. If not, wash well till water runs clean. cook as you would and serve. To serve: scoop rice into a bowl, ladle the soup over it. Top with fresh scallions, extra ginger, and chopped chilli if you want that kick.

In West Africa, we have our pepper soup usually with assorted cuts of meat with rice, yam, or plantain. I kept it light and simple with rice for easy digestion.

Want it heartier? Add sweet potato or pumpkin chunks.

Don’t skip the fresh ginger at the end. It clears the head and warms the body in a way dried spices just don’t.

Final Word

When I say this soup was good, I mean good on steroids. Comfort in a bowl, fire if you want it, and the kind of meal that reminds you food is medicine.

Try it when you feel run down, or just because you want something soothing.

XOXO,  

Carnal Culinary​​​​​​​​​​​​​​​​