Msuzi wa Nkhuku (Chicken and Vegetable Soup)
The Quirky Foodster Team
Ingredients
- Chicken pieces (bone-in, skin-on), such as thigh or drumstick — 500 g (1 lb)
- Water — 1 L (4 cups)
- Medium Onion, chopped — 1
- Medium Tomato, chopped — 2
- Medium Carrot, sliced — 1
- Medium Potato, cubed — 1
- Garlic, minced — 2 cloves
- Cooking oil — 15 ml (1 tbsp)
- Salt — to taste
- Black pepper — 1 g (1/4 tsp)
Method
- Heat the oil in the pot and briefly brown the chicken pieces on all sides, about 5 minutes.
- Add the onion and garlic, and cook for 3 minutes until softened.
- Stir in the chopped tomato and cook for 4–5 minutes until it breaks down.
- Pour in the water, add salt and pepper, and bring to a boil, skimming off any foam.
- Reduce heat, cover, and simmer for 25 minutes until the chicken is nearly tender.
- Add the carrot and potato, and continue simmering for a further 15–20 minutes until the vegetables and chicken are fully cooked and tender.
- Taste and adjust seasoning, then ladle into bowls to serve hot.
Introduction: A light, clear soup of chicken pieces simmered with tomato, onion and seasonal vegetables — a comforting bowl often made when someone is unwell or simply wants something warming.
Cultural Background: This home-style chicken soup draws on chicken raised in most Malawian villages and whatever vegetables are in season, making it a flexible, everyday dish. It is frequently prepared as a nourishing meal for the sick or for new mothers, valued for being both light and restorative.
Tips: Browning the chicken first builds a deeper flavour base for the broth. Skimming the foam early keeps the soup clear rather than cloudy. Bone-in chicken gives the richest broth, though boneless pieces can be used for a quicker soup.
Variations: Add a handful of shredded cabbage or greens in the last 5 minutes. Use sweet potato in place of regular potato for a slightly sweet note. Add a few curry leaves or a pinch of curry powder for a spiced variation.
Storage: Store in an airtight container in the refrigerator for up to 3 days.
Reheating: Reheat in a saucepan over medium heat until piping hot throughout, about 5–7 minutes.
Nutrition: Approx. per serving: 310 kcal, 24 g protein, 18 g carbohydrate, 15 g fat, 3 g fibre.
FAQs:
Q: Can I use a whole chicken instead of pieces?
A: Yes, joint a whole chicken into pieces, or use a mix of bone-in parts for the best flavour.
Q: Is this soup gluten-free?
A: Yes, as written it contains no gluten-containing ingredients.
Q: Can I make a vegetarian version?
A: There is no traditional meat-free version of this dish; for a vegetarian option, try Msuzi wa Mtedza (Groundnut Soup) instead.
- Chicken pieces (bone-in, skin-on), such as thigh or drumstick — 500 g (1 lb)
- Water — 1 L (4 cups)
- Medium Onion, chopped — 1
- Medium Tomato, chopped — 2
- Medium Carrot, sliced — 1
- Medium Potato, cubed — 1
- Garlic, minced — 2 cloves
- Cooking oil — 15 ml (1 tbsp)
- Salt — to taste
- Black pepper — 1 g (1/4 tsp)
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