Nigerian Chicken Pepper Soup

Nigerian Chicken Pepper Soup is an easy-to-make, comfort recipe that is traditional to West Africa. It is a broth-based soup combined with traditional herbs and spices that will warm your soul during any season. It is a high-protein meal that goes well with rice, yam, or by itself. This recipe is almost identical to making Goat Pepper Soup.

My first time having Chicken Pepper Soup was in Port Harcourt. I never knew people ate pepper soup with white rice, but I was beyond obsessed with the combination.

I was there for enjoyment but still mentally tracking how much protein I was consuming because the amount of Jollof rice I was eating was insane.

Feel free to use any part of the chicken to make this recipe.

Ingredients for...

• whole fowl. Also called a rooster. The meat is usually tougher than regular chicken and usually sold at live poultry or meat markets. If you have trouble finding it, opt for any whole chicken. Just remember that cooking time will decrease.
• pepper soup seasoning. This is a mixture of calabash nutmeg, uda seeds, and alligator pepper. There are a few variations out there, but nowadays you can just buy pre-made pepper soup seasoning which hasn't failed me yet.
• scent leaves. Also called African basil or Nchawu. Found in most African markets. It can be purchased fresh or dried.
• uziza ground. Can be found in most African markets. It is sometimes referred to as West African black pepper. It will add a nutty, deep flavor to the soup.
• chicken bouillon. I have also used vegetable bouillon in this recipe.
• scotch bonnet peppers. I used 3 in this recipe but feel free to adjust to what you can handle. It is called pepper soup after all.
• yellow onion. Make sure they are finely chopped
• olive oil. Substitute with avocado oil.

Calories in This Recipe

This is the macronutrient (macro) breakdown for 1 serving of Nigerian Chicken Pepper Soup.

Total Calories: 221

Protein: 17 grams

Fat: 15 grams

Carbs: 4 grams

How to Make Nigerian Chicken Pepper Soup

• Sauté. Begin by sautéing finely chopped onions in olive oil until translucent.
• Season chicken. Add the cleaned chicken and pepper soup seasoning. Let the chicken brown for 1-2 minutes.
• Add seasoning. Next, add bouillon seasoning, ground uziza spice, and peppers.
• Simmer. Add 2 cups of water, scent leaves, and let the soup cook for 1 hr. 30 minutes. Make sure to check the water level every 30 minutes and adjust as needed.
• Continue cooking on low until the chicken is as tender as you like.
• Enjoy. Remove from heat and enjoy!

Helpful Cooking Tips

• Don't make this soup in a rush. Fowl chicken takes time and patience to cook.
• Start with one pepper and taste before adding more. This soup can become inedible if there is too much pepper.
• Use chicken breasts instead of a whole chicken to make this recipe lower in fat.
• If you want less heat but want the flavor from the pepper, use it whole instead of chopping it.
• Reheat on the stove, or in a microwave with a cover to prevent splattering.

Can I Make This in A Crock Pot?

Yes yes yes! Nigerian Pepper Soup takes time and patience to cook, and sometimes we don't have the time sis. I get it.

To make this pepper soup recipe in a crock pot, follow the recipe steps above and actually start it on the stove.

After everything has been added to the pot, transfer the soup to the crock pot for cooking. Set it to low and let it cook for 4 hours.

Other Healthy Recipes to Check Out...

• Goat Pepper Soup
• Okro Soup Recipe
• Oha Soup Recipe
• Nigerian Chicken Stew