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West African Chicken Soup

 West African Chicken Soupimage
image showing recipe preparationPreparation timeelementPreparation time30 min
image showing recipe preparationCooking timeelementCooking time210 min
image showing recipe preparationPortionselementPortions4
image showing recipe preparationFromelementFromAfrica


  • 1 small chicken cut into pieces
  • 2 medium onions
  • 4 carrots
  • 4 stalks of celery
  • 1 clove of garlic
  • 1 teaspoon whole black peppercorns
  • 1 large bay leaf
  • 6 sprigs of parsley
  • 2 sprigs of thyme
  • 1 tablespoon vegetable oil
  • 2 tablespoons minced ginger
  • 2 tomatoes
  • 2 tablespoons Madras curry powder
  • 1 tablespoon tomato paste
  • 100 ml coconut milk
  • 1 green banana
  • 2 tablespoons chopped coriander
  • 120 g white rice
  • salt


  • In a saucepan, combine the chicken, quartered onion, sliced carrots, chopped celery, garlic, pepper, bay leaf, parsley and thyme sprigs.
  • Pour water to the level, cover and bring to a boil.
  • Simmer over low heat for 30 minutes.
  • Transfer the chicken to a plate and let it cool. Set aside the pan and cooking water.
  • Remove the skin. Bone the meat and cut it into large pieces.
  • Put the bones in the pan, partially cover and simmer for 1 hour, until the broth is well flavoured.
  • Filter the broth in a bowl.
  • Return the broth to the pan and boil over medium heat for 30 minutes until reduced. Season with salt.
  • In a large saucepan, heat the vegetable oil.
  • Add a chopped onion, ginger, chopped tomatoes, curry powder and tomato paste.
  • Cook over medium heat, stirring until softened, about 7 minutes.
  • Stir in broth, coconut milk and peeled and chopped banana. Bring to a boil.
  • Season with salt and cook over medium heat for 30 minutes until the banana is very tender.
  • Add the chicken and ccoriander. Simmer until heated through. Pour into bowls and serve with the white rice.
Energy Total carbs Sugar Total fat Saturated fat Omega 3 Fibers Sodium
577.1 Kcal 43.0 g 14.5 g 21.2 g 8.2 g 0.3 g 10.8 g 440.5 mg

The nutritionist's advice:

The character of this soup comes from its very fragrant broth. For a lighter recipe, let the broth cool after filtering to remove fat. You can then continue the recipe by reducing the broth.