Indian · Dinner
Chicken Pepper Soup (High-Protein)
Nigerian-style pepper soup simmering bone-in chicken thigh and chicken breast in a scotch bonnet, ginger, and garlic broth with cannellini beans and soft-boiled egg. Warming and peppery, brightened with lime juice and finished with fresh cilantro and scallion.
$5
15 minsPrep
40 minsCook
55 minsTotal
MediumLevel
Nutrition per serving
486Calories
54.3gProtein
19.4gFat
19.8gCarbs
3.1gSugar
5.6gFiber
1180mgSodium
429mgChol
5.9gSat Fat
1090mgPotassium
140mgCalcium
4.8mgIron
1.1mcgVitamin B12
22mgVitamin C
high-fiber
protein-rich
low-carb
high-protein
Instructions
1
Prep
Trim the bone-in chicken thigh and cut breast into chunks. Grate the ginger, mince the garlic, chop the onion and scallion, and chop the cilantro.
2
Simmer
Bring stock and water to a boil in a small saucepan over high heat for 3 minutes. Add chicken thigh, breast, ginger, garlic, onion, and whole chili. Simmer covered over medium-low heat for 25 minutes until chicken pulls easily from bone.
3
Bloom
Stir cumin, cayenne, cloves, nutmeg, black pepper, and salt into the broth. Cook uncovered over medium-low heat for 5 minutes until spices bloom and aroma rounds out.
4
Finish
Add drained beans and sliced scallion. Simmer over low heat for 5 minutes until beans are heated through.
5
Plate
Ladle soup into a bowl, nestle halved egg on top, squeeze lime juice over, and scatter cilantro over surface. Serve hot.
Serves
2 portions ·
2 adults, 0 over 10, 0 under 10
Ingredients
- 9.8 oz280g, bone-in chicken thigh
- 5.6 oz160g chicken breast
- 22 eggs, soft-boiled and peeled
- 2/3 cup120g, canned, drained cannellini beans
- 1 cup240ml chicken stock
- 1 cup240ml water
- 2 tbsp2 tbsp fresh ginger
- 4 cloves4 cloves garlic
- 11 onion
- 22 scallion
- 22 fresh chili (scotch bonnet or habanero)
- 1/2 tsp1/2 tsp ground cumin
- 1/2 tsp1/2 tsp cayenne
- 44 whole cloves
- 2 pinch2 pinch nutmeg
- 2 pinch2 pinch black pepper
- 1 tsp1 tsp salt
- 2 tsp2 tsp lime juice
- 2 tbsp2 tbsp fresh cilantro
