Dairy-Free and Egg-Free Pepper Soup with Chicken
A warming and spicy Nigerian pepper soup with chicken, made without dairy or eggs. Perfect for a chilly evening.
Ingredients
- about 680 g Chicken pieces
- 2 tbsp Pepper soup spice mix
- 1 medium Onion
- 1 Scotch bonnet pepper
- 2.54 cm Ginger
- 2 cloves Garlic
- 6 cups Vegetable broth
- 1 tsp Salt
Original measure retained: its cup/spoon or fluid-volume standard is unspecified.
Instructions
- 1Place the about 680 g of chicken pieces into a large heavy-bottomed pot.
- 2Add the 1 medium onion, chopped into roughly 2.54 cm pieces, the 1 scotch bonnet pepper with the stem removed, the 2.54 cm of ginger, peeled and roughly chopped, and the 2 cloves of garlic, peeled and smashed.
- 3Sprinkle the 2 tbsp of pepper soup spice mix and the 1 tsp of salt over the ingredients in the pot.
- 4Pour in the 6 cups of vegetable broth. Ensure all ingredients are submerged.
- 5Place the pot over high heat and bring the liquid to a rolling boil. This should take approximately 5-7 minutes.
- 6Once boiling, immediately reduce the heat to low, cover the pot with a lid, and let it simmer gently for 30-40 minutes. The chicken is cooked through when it reaches an internal temperature of 74°C and is tender when pierced with a fork.
- 7Carefully ladle the hot pepper soup into bowls. Serve immediately.
Allergy Disclaimer — Safe Plated Pte. Ltd.
This content is AI-generated by Safe Plated and is not medical advice. AI can make errors and may miss allergens or cross-contamination risks. Always read physical ingredient labels and verify allergen safety independently before preparing or consuming any food. Consult your allergist for guidance specific to your situation.
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