Light Soup is one of Ghana’s most beloved comfort dishes, and for good reason. It’s wonderfully simple, yet rich with layered flavours, especially depending on the protein you choose. Chicken, smoked fish, fresh game, or a mix of them all work beautifully, with each one bringing its own character to the pot.
For this version, I used pulvera chicken, which is similar to the regular broiler chicken commonly used in many Ghanaian soups. It’s naturally a bit tougher, so it holds up really well to slow simmering, absorbing the spices while gradually becoming tender.
I took things a step further by home-smoking the chicken before adding it to the soup. In Ghana, smoking protein is traditionally done for preservation, but the bonus is the deep, smoky aroma it adds to dishes. Trust me, once that flavour hits the broth, you’ll understand why this soup is so irresistible.
If you’ve never tried Light Soup with smoked pulvera chicken, this is your sign. The depth of flavour is incredible, and it’s absolutely worth making.
The Perfect Smoked Chicken Light Soup
Ingredients
- 10 pieces Smoked Pulvera Chicken Use smoked chicken or smoked turkey as an alternative.
- 3 medium White Onions
- 1 medium Carrot
- 4 medium Vine Tomatoes
- 1 medium Long Red Sweet Pepper
- 1 Sprig Fresh Sage
- 1 Sprig Fresh Rosemary
- 4 Gloves Fresh Garlic
- 50 g Fresh Ginger
- 1 piece Scotch Bonnet to taste preference
- 1 Tsp AVK 7 Spice Blend
- 2 Tsp AVK 10 Spice Blend
- 6-10 Okro Fingers sliced
- Salt to taste
- 1 litre Tap Water
Instructions
- Blend 2 of the 3 medium White Onions with 1 Sprig Fresh Sage, 1 Sprig Fresh Rosemary, 4 Gloves Fresh Garlic , 50 g Fresh Ginger together
- Place the 10 pieces Smoked Pulvera Chicken in a soup pot, add salt and the blended mixture.
- Add in the remaining White Onions,1 medium Carrot, 4 medium Vine Tomatoes, 1 medium Long Red Sweet Pepper1 piece Scotch Bonnet to taste preference, 1 Tsp AVK 7 Spice Blend and 2 Tsp AVK 10 Spice Blend.
- Steam on a gentle heat until the vegetables are soft.
- Take out the vegetables, blend and pour back into the soup pot. Top up with 1 litre Tap Water add extra to your desired consistency. Stir to mix well and continue cooking on a gentle simmer.
- Cook for 45minutes or until a layer of oil settles on the top of the soup.
- Add in the 6-10 Okro Fingers sliced and salt to taste.
- Serve the soup with a favourite side.
