Prep 30 mins
Cook 1 hr
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.
- 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
- 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.
I had to try this soup simply because of its name, which is so much fun to say. Because I had no cabbage, I thinly sliced some fresh spinach and added it to the soup bowls and poured the hot soup over it, which was enough to cook it. For our tastes, the amount of the added ingredients was not enough for this amount of broth. I would probably also add a bay leaf and some peppercorns next time to the water, to boost the flavor. So I cooked up more onion, celery and tomato and added it with additional chicken, and I would then rate this a 4 star. If you prefer a more minimalist soup, then you will really like this as is, but if you are like me and like just a little more stuff with your broth, be prepared to double the other ingredients.