Supu Ya Kuku Chicken Soup Of Zanzibar Recipes

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HOMEMADE CHICKEN SOUP



Homemade Chicken Soup image

Homemade chicken soup - but you don't have to be sick to deserve or enjoy it - you do, so do! Good for body and soul!

Provided by Jill

Categories     Soups, Stews and Chili Recipes     Soup Recipes     Chicken Soup Recipes

Yield 10

Number Of Ingredients 7

1 (3 pound) whole chicken
4 carrots, halved
4 stalks celery, halved
1 large onion, halved
water to cover
salt and pepper to taste
1 teaspoon chicken bouillon granules

Steps:

  • Put the chicken, carrots, celery and onion in a large soup pot and cover with cold water. Heat and simmer, uncovered, until the chicken meat falls off of the bones (skim off foam every so often).
  • Take everything out of the pot. Strain the broth. Pick the meat off of the bones and chop the carrots, celery and onion. Season the broth with salt, pepper and chicken bouillon to taste, if desired. Return the chicken, carrots, celery and onion to the pot, stir together, and serve.

Nutrition Facts : Calories 151.7 calories, Carbohydrate 4.2 g, Cholesterol 36.9 mg, Fat 8.9 g, Fiber 1.2 g, Protein 13.1 g, SaturatedFat 2.4 g, Sodium 67.6 mg, Sugar 2 g

SUPU YA KUKU, CHICKEN SOUP OF ZANZIBAR



Supu Ya Kuku, Chicken Soup of Zanzibar image

This chicken soup tastes better on the second day, so make it ahead of time if you can. A little curry might be added unless a curried dish is served in the same meal. The real trick is to saute vegetables first and then proceed to make the soup. This, by the way, is a chef's secret for making superb soups. Save the rest of the chicken (fowl) for salad for another meal. Supu Ya Kuku may also be made when there is leftover chicken available. In that case use four chicken bouillon cubes following given method without the fowl, but use 2 cups of diced chicken instead of 1.

Provided by Annacia

Categories     Chicken

Time 1h30m

Yield 8 cups

Number Of Ingredients 9

1/2 cup onion, finely chopped
1/2 cup cabbage, finely chopped
1 small tomatoes, finely diced
1 stalk celery, finely chopped in
2 ounces butter or 2 ounces margarine, until soft but not brown
5 lbs fowl, cut in quarters (fat hen)
2 quarts clear water
1 teaspoon salt
1/2 teaspoon pepper

Steps:

  • Sautee first 5 ingredients.
  • Add remaining ingredients.
  • Simmer gently for 1 hour or until meat is tender.
  • Remove the fowl.
  • Cut 1 cup of the meat in 1/2 inch cubes and add to the soup.
  • Correct the seasonings to your taste.

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