Light Soup Ingredients and Ghanaian Chicken Soup

Ghanaian light soup is a thin, lively tomato-and-pepper broth, commonly made with chicken or other meat and served with fufu, rice, or boiled yam. This home-style version uses accessible ingredients and a blended tomato base; heat and seasoning vary between households, so you can adjust the pepper to taste.

Ingredients

2½ lb (1.13 kg) bone-in chicken pieces, such as thighs and drumsticks
1 medium yellow onion, about 7 oz (200 g), peeled and divided
1½ tsp (9 g) fine salt, divided, plus more to taste
1 tsp (2 g) ground black or white pepper
1 tsp (3 g) grated fresh ginger
2 garlic cloves, about 6 g, peeled
1 Scotch bonnet or habanero pepper, whole and uncut, or ½ pepper for milder soup
4 medium ripe tomatoes, about 1½ lb (680 g)
1 medium red onion, about 7 oz (200 g), peeled and quartered
1 medium red bell pepper, about 6 oz (170 g), stemmed, seeded, and roughly chopped
6 cups (1.42 L) water, divided, plus more if needed
1 tsp (2 g) crushed dried prekese, optional
1 tsp (1 g) dried rosemary or 1 small sprig fresh rosemary, optional

Instructions

Season the chicken: Cut the reserved half of the yellow onion into chunks. Put the chicken in a large heavy pot with the onion chunks, 1 tsp (6 g) salt, black or white pepper, ginger, and garlic. Mix to coat, cover, and let stand for 10 minutes while you prepare the vegetables.
Start the broth: Add 1 cup (240 ml) water to the pot. Cover and bring to a gentle simmer over medium heat, then cook for 15 minutes, turning the pieces once. Keep the heat low enough that the liquid simmers rather than boils hard. The chicken will release some juices and begin to cook through.
Cook the vegetables: While the chicken simmers, put the tomatoes, quartered red onion, bell pepper, whole hot pepper, and 3 cups (710 ml) water in a second pot. Bring to a boil, then simmer uncovered for 15 minutes, until the tomatoes are soft and their skins loosen.
Blend the soup base: Let the vegetables cool for a few minutes. Remove the hot pepper if you want less heat, or leave it in for a spicier soup. Blend the vegetables and their cooking liquid until smooth, working in batches if necessary and following your blender’s instructions for hot liquids. If you do not have a blender, mash the softened vegetables through a sieve into a bowl; the broth will be less silky.
Combine and simmer: Pour the blended mixture into the chicken pot. Add the remaining 2 cups (475 ml) water, the remaining ½ tsp (3 g) salt, and the optional prekese and rosemary. Stir gently and bring back to a simmer. Cook uncovered for 25 to 30 minutes, turning the chicken once, until tender and cooked through. Check the thickest part of a piece with a food thermometer, avoiding the bone: the USDA FSIS safe minimum for poultry is 165°F (74°C).
Finish and adjust: Taste the broth and add salt if needed. For a thinner soup, stir in hot water a little at a time; for a more concentrated broth, simmer a few minutes longer. Remove the whole hot pepper and rosemary sprig before serving. If you kept the pepper whole, avoid breaking it while stirring, since that releases more heat.

Tips

Control the spice carefully. A whole Scotch bonnet infuses the soup without releasing all its seeds. For a gentler result, use half a pepper or remove it early; for more heat, split it before adding. Wash your hands after handling hot peppers and avoid touching your eyes.
Use bone-in chicken for body. Bone-in thighs and drumsticks add flavor and tolerate simmering. Boneless thighs also work, but check them early so they do not overcook. If using chicken breast, add it later in the simmer and verify 165°F (74°C).
Keep the simmer gentle. A rolling boil can break up the chicken and make the broth cloudy. If the pot looks dry before the chicken is tender, add hot water in small amounts.
Know the optional aromatics. Prekese, also called aidan fruit, is a traditional West African seasoning with a sweet, earthy aroma. It can be hard to find; omit it rather than substituting a large amount of another spice. Rosemary is an accessible optional accent, not a replacement with the same flavor.

Serving Suggestions

Serve the soup hot in bowls, with a chicken piece in each serving and plenty of broth. Fufu is a classic accompaniment: tear off a small piece, make a shallow dip, and scoop up soup. Boiled yam, rice, or ripe plantain are practical alternatives. The broth can also be served on its own as a light first course; provide extra pepper separately so each person can adjust the heat.

Variations

For a goat or beef version, use 2½ lb (1.13 kg) bone-in pieces and simmer until tender before adding the blended vegetables; tougher cuts may need 60 to 90 minutes or longer, so add water as needed. Check whole cuts of beef or goat with a thermometer: the USDA FSIS minimum is 145°F (63°C) followed by a 3-minute rest, though a longer simmer is usually needed for tenderness. For a fish version, add firm fish pieces near the end and cook until they reach 145°F (63°C), the USDA FSIS safe minimum for fish. You can also leave out the meat for a vegetable broth, adding extra tomato or a little more water and adjusting the salt.

Storage and Reheating

Refrigerate leftovers within 2 hours of cooking, in shallow covered containers. The soup keeps for 3 to 4 days in the refrigerator. Reheat only the portion you plan to eat on the stove until steaming hot throughout, stirring gently; leftovers should reach 165°F (74°C). You may also freeze cooled soup for up to 3 months for best quality. Thaw overnight in the refrigerator and reheat to 165°F (74°C); the texture of the chicken may soften slightly after freezing.

Frequently Asked Questions

Why is it called light soup?
“Light” refers to the relatively thin, pourable broth, not to a fixed calorie count or a single recipe. Tomato, pepper, onion, and water make a broth that is lighter in texture than a thick stew.

Can I make the soup without a blender?
Yes. Simmer the vegetables until very soft, then mash them through a fine sieve or with a potato masher. The soup may have more texture, but it will still be flavorful.

Can I use canned tomatoes?
Yes. Use one 14.5-oz (411 g) can of diced tomatoes in place of the fresh tomatoes. Drain only if they are unusually watery; taste before adding salt because some canned tomatoes contain added salt.

How do I keep the soup from being too spicy?
Add the hot pepper whole and remove it as soon as the broth reaches your preferred heat. Do not cut or crush it. If the soup is already too hot, dilute it with a little hot water and serve with extra rice, yam, or fufu.

Can I prepare the soup ahead?
Yes. Cook it fully, cool it promptly, and refrigerate within 2 hours. Reheat to 165°F (74°C) before serving. The flavors may settle together overnight, so taste and adjust salt after reheating.

Is light soup always made with chicken?
No. Chicken is a common choice, but home versions may use goat, beef, fish, or no meat. Cooking times and safe temperatures differ, so follow the temperature guidance for the protein you choose.

More recipes to cook

Safety notes: safe minimum internal temperatures from USDA FSIS; raw and undercooked fish guidance from the U.S. FDA. Food safety notes

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