Chicken Soup Fiji Style | How to Make Chicken Soup



  • 3-5 lb chicken cut up into pieces (or you can use bone-in chicken thigh/drumsticks)
  • 4 large potatoes, peeled and chopped 
  • 1 large onion, sliced
  • 2-3 medium carrots, julienned 
  • half a head of cabbage (3 cups chopped) 
  • 4 stalks of bokchoy, cut into pieces
  • 1 jalapeno, sliced/chopped* you can use any green pepper here 
  • 1 celery stalk, sliced 
  • 1 tbsp crushed garlic
  • 1 tsp crushed/grated ginger
  • chili peppers to taste
  • 1 tbsp oil
  • 1 tsp black pepper powder
  • 1 tsp cumin powder
  • 15 oz canned coconut milk 
  • 6-8 cups of water or chicken stock or a mix of both
  • sprig of cilantro, finally chopped
  1. In a large heavy bottom pot, add oil on medium-high flame. Once hot, add onions and celery. Saute for 2-3 minutes
  2. Add ginger, garlic, chili peppers and sauté for 2 minutes
  3. Add chicken and potatoes, salt, pepper, ground cumin, and sauté for 10-15 minutes, or until chicken and potatoes are slightly browned, stirring occasionally. 
  4. Add carrots and sliced peppers. Mix well. 
  5. Add water or chicken broth and deglaze the pan, scraping off all of the brown bits at the bottom of the pan.
  6. Cover and cook for 15-20 minutes or until the potatoes are tender. 
  7. Add all other veggies and stir properly. Bring to a boil.
  8. Add coconut milk and chopped cilantro and turn off stove. Let soup sit for about 15 minutes before serving. 
  9. Serve with cassava, taro, or have by itself. I like to serve mine with a fresh lemon or lime slice, and chopped peppers on the side. 

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