West African Chicken Soup Recipe

Name: West African Chicken Soup
Prep time: 15 min
Cook time: 30 min
Total time: 45 min
Yield: 4 servings
Ingredients: One 3-pound chicken, neck reserved; 3 1/2 quarts water; 2 medium onions1 unpeeled and quartered, 1 thinly sliced; 4 carrots2 coarsely chopped, 2 sliced 1/4 inch thick; 4 celery ribs2 coarsely chopped, 2 sliced 1/4 inch thick; 1 large unpeeled garlic clove, smashed; 1 teaspoon whole black peppercorns; 1 large fresh bay leaf; 6 parsley sprigs; 2 thyme sprigs; Kosher salt; 1/4 cup vegetable oil; 2 tablespoons minced ginger; 2 tomatoes, seeded and cut into 1/2-inch pieces; 2 tablespoons Madras curry powder; 1 tablespoon tomato paste; 1 cup coconut milk; 1 green banana, peeled and cut into 3/4-inch pieces; 2 tablespoons chopped cilantro

Servings: persons

One 3-pound chicken, neck reserved
3 1/2 quarts water
2 medium onions1 unpeeled and quartered, 1 thinly sliced
4 carrots2 coarsely chopped, 2 sliced 1/4 inch thick
4 celery ribs2 coarsely chopped, 2 sliced 1/4 inch thick
1 large unpeeled garlic clove, smashed
1 teaspoon whole black peppercorns
1 large fresh bay leaf
6 parsley sprigs
2 thyme sprigs
Kosher salt
1/4 cup vegetable oil
2 tablespoons minced ginger
2 tomatoes, seeded and cut into 1/2-inch pieces
2 tablespoons Madras curry powder
1 tablespoon tomato paste
1 cup coconut milk
1 green banana, peeled and cut into 3/4-inch pieces
2 tablespoons chopped cilantro

1
In a stockpot, combine the chicken and neck with the water, quartered onion, chopped carrots and celery, garlic, peppercorns, bay leaf, parsley springs and thyme sprigs and bring to a boil.
2
Cover partially and simmer over low heat for 30 minutes.
3
Transfer the chicken to a plate.
4
Discard the skin.
5
Pull the meat off the bones, cut it into 1/2-inch pieces and refrigerate.
6
Return the bones to the pot, partially cover and simmer for 1 hour, until the broth is richly flavored.
7
Strain the broth into a clean heat proof bowl and rinse out the pot.
8
Return the broth to the pot and boil over moderate heat until reduced to 8 cups, about 30 minutes.
9
Season with salt.
10
In a large saucepan, heat the vegetable oil.
11
Add the sliced onion, ginger, tomatoes, curry powder and tomato paste and cook over moderate heat, stirring, until softened, about 7 minutes.
12
Stir in the broth, coconut milk and banana and bring to a boil.
13
Season with salt and cook over moderate heat until the banana is very tender, about 30 minutes.
14
Add the chopped chicken and cilantro and simmer until just heated through.
15
Ladle into bowls and serve.

425

kcal

Calories

Fat

Carbs

Protein

Fat Carbs Protein

* Per serving · 4 servings · Values may vary.

No additional tips available.

No specific allergen information. Please check the ingredient list for possible allergens.

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This recipe makes 4 servings. You can adjust the portion size directly on this page.

You need 19 ingredients. The key ingredients include: One 3-pound chicken, neck reserved, 3 1/2 quarts water, 2 medium onions1 unpeeled and quartered, 1 thinly sliced, 4 carrots2 coarsely chopped, 2 sliced 1/4 inch thick, and more.

Yes, West African Chicken Soup falls under the Soups & Stews category and is a great choice for this type of meal.

Store leftovers in an airtight container in the refrigerator for up to 3–4 days. Reheat gently before serving.

West African Chicken Soup

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