Northern Kingdom Chicken Soup

Everyone has their definition of striking gold, but mine is the nod of approval from my husband when trying one of my experimental dishes. Even if I feel confidently about the flavors, it is never right until he says it is. Needless to say, I struck gold with this recipe y’all! Hope you’re happy for me lol!

This soup is perfect and just in time for cooler fall and winter nights. Simple to pull together, this meal in a pot is the absolute definition of evolved comfort. Reminiscent of homecooked chicken noodle, this soup takes a huge left, grabbing some potatoes, leeks, peppers and even rice for a new experience in chicken soup you won’t soon forget. Deep in flavor thanks to spices and fresh herbs, you will slurp, dunk, and devour this brothy delight lord willing.

The recipe below made a nice size stock pot, capable of feeding 6-8 folks. This is also a perfect option for leftovers, which is what we did. This recipe was inspired by a sign I saw at a local Peruvian restaurant, which sent me on a journey to learn more. Peruvian chicken soup, with some additions and spins JuJu’s way, has resulted in NK Chicken Soup, which I hope you love as much as the House of Yahn did!

I’ve included some helpful links below. I’m an Amazon Affiliate, which means I share their links in exchange for a very small commission when folks buy products using my links. You are never charged additional. Feel free to purchase the items locally or elsewhere if you can find a better price. Enjoy the recipe!


  • 2-3 tablespoon avocado oil

  • 4 teaspoons Badia Sazon

  • 2 teaspoons cumin

  • 7-8 Maggie cubes

  • 1 tablespoon Aji Amarillo paste (gives a very mild heat, add more if more heat desired)

  • 1 bunch of cilantro (no stems)

  • 6 cloves of garlic

  • 6 cups of water + 1 cup to adjust thickness at the end if desired

  • 2.5 cups of pre-cooked and seasoned shredded chicken

  • 2 medium russet potatoes, peeled and diced into bite sized pieces (3 cups or so after diced)

  • 1 white onion, diced

  • 2 poblano pepper, cored and diced

  • 1 cup shredded carrots

  • 1/2 cup Jasmine rice

  • 1 leek, trimmed, cut in half and sliced

  • 1 cup frozen peas

  • Juice of 1 lime

  • 1/2 red bell pepper, diced

  • 1/2 of 10 oz can of diced tomatoes with green chiles

  • 1 shallot, diced

  • optional garnishes: sour cream, extra chopped fresh cilantro leaves, thinly-sliced green onions


  • Heat 1.5 tbsp oil in a large stock pot over medium-high heat.
  • Add the diced poblano pepper and white onion, and sauté for 5 minutes, stirring occasionally, until the onion is softened and translucent.  
  • Add Aji Amarillo paste and garlic.  Continue sautéing for 1-2 more minutes, until the garlic is fragrant.  
  • Transfer the entire mixture to a large blender, and set aside to cool.
  • Return the stockpot to the heat with 1.5 tablespoon of oil.  Add shallots, leeks, potatoes, carrots, cumin, and 2 teaspoon of Badia Sazon Complete. Coat all vegetables with cumin and Badia Sazon and sauté for 3-4 minutes. You are using the heat to enhance the nuttiness of the cumin.
  • Add cooked chicken, peas, diced red pepper, tomatoes, rice, remaining Badia Sazon, and 6 Maggie cubes and combine thoroughly. Try to break up Maggie cubes, but don’t worry about them being completely crushed, as the water that will be added in the next step will dissolve thoroughly. I normally break mine up by crushing with my fingers and sprinkling into the pot.
  • Add 5 cups of water and stir to combine. Bring the mixture to a simmer then reduce heat to medium-low so that the soup maintains a low simmer.  
  • Cover partially, allowing the lid to expose a crack, and cook for 25-30 minutes. Stir occasionally, and be sure to cook until the potatoes are fork-tender and the rice is cooked.
  • Once the soup is ready, turn off heat. Add cilantro (leaves only, no stems), lime juice, remaining Maggie cube, and 1 cup water to the blender with the pepper mixture you set aside from earlier.  
  • Blend for 1-2 minutes, or until the mixture is completely smooth.
  • Stir the cilantro mixture into the soup.  Taste, and add salt and pepper as needed/desired. Remember, not too much salt. We must watch our sodium. As the soup sits, the flavors will deepen as well.
  • If the soup is too thick for your liking, this is where the extra cup of water comes in. Add the water slowly, stirring until you reach the desired consistency. Because you added water, you will more than likely need to adjust your seasonings, but be sure to take it very slowly. You can always add, you can never take away. You may want to add 1 more Maggie cube, but that is up to you. I believe I added one more :).


  1. Sis Sadie H/O Bro Chavis

    Shalom my beloved sissy💋 AP’s for this recipe🙌🏾 Just in time for the winter months. Looks delicious😋 LW, I’ll make some soon.

    MHNCBU and your lords household 🕎💋💕

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