Rooster Soup With Kidney Beans, Spinach, & Rice - Recipe

Here's a great soup recipe for cooking up roosters or any chicken. It has an Asian influence, is very light yet quite hearty, and of course tasty!

General Information

Some people disregard roosters as not worthy of eating but the truth is more people eat roosters around the world than those who don't because at the end of the day a rooster is a chicken and if cooked correctly is a tasty dish.

Whenever chickens are hatched out it's likely they won't all be girls (especially backyard hatcheries) so what to do with a bunch of boy chooks? Give them a good and happy short life and eat'em!

The reason why roosters have a bad name for eating is because people cook them incorrectly. Rooster meat is not necessarily "gamey" (you could call it that and I have too) but really they are leaner and a little tougher than a standard meat chicken. Therefore, the worst way people can cook a rooster is by roasting unless real care is taken not to dry out the bird during the process.

I quite like the famous French dish Coq au vin (rooster cooked in wine) but there are plenty of other ways to make a great feed out of a humble rooster and my rooster soup is one them even if I do say so :)

This recipe can obviously be done with any chicken and it practically is one-pot cooking for less mess whilst still remaining a tasty and full meal for up to 6 people. The reason we love this recipe besides the big flavours is because of its practical use of the full bird, low cost meal, and low mess cooking.

See the other tab for the ingredients and method.

Specifications (if any)

Rooster Soup with Kidney Beans & Rice (serves 4 to 6)


Whole Rooster (or chicken)
Half a large onion (
Lemongrass stem (trimmed and roughly cut in inch sized segments)
Bay leaf (about 4)
Dried kidney beans (about a handful - use other types of beans also)
Rice x 1 cup (could use more if needed for extra serves)

Baby spinach leaves (a big handful)
2 x tablespoons of fish sauce
1 x teaspoon salt
1 x teaspoon cracked pepper
Soya sauce (only for serving as a contaminant)

Step 1

Place the rooster in a large pot and just cover with water then add the onion, lemongrass, bay leaves, kidney beans, salt, and pepper. Bring to the boil, then cover and turn down the heat to a bubbling simmer for about 45-60 minutes. {This process will cook the chicken and make a stock for the soup at the same time}

Step 2

Remove the rooster from the pot and place into a bowl or tray, cover and leave it aside for now. Strain the stock through a standard strainer into another container for holding then pick out the kidney beans and place them back into the pot along with the rice (discard the other strained ingredients they have done the job).

Step 3

Pour the stock back into the pot over the rice and kidney beans (you'll require about 2 litres if you have too much liquid just keep the extra stock for another meal). Bring to the boil and then turn down slightly so it's a rolling boil as you want to cook the rice and reduce the stock down at the same time to enhance the flavours - this should take about 30 minutes.

Step 4

Once the rice is cooked and the soup starting to thicken, add the fish sauce and cook for about 5 more minutes. During this time the rooster should have cooled down so use your fingers and remove the meat from the bones tearing it up into bite sized strips. You should end up with a little pile of chicken meat.

Step 5

Turn off the heat and throw in the spinach stirring it around. Ladle the thick soup into serving bowls and top with pieces of rooster in the centre of each bowl. Serve with the accompanying soya sauce as an option for people to drizzle a small amount over just before eating.

Enjoy! :eat:

See the image gallery tab...


The last time we dispatched one of our roosters, he fort all the way... tough even after being slow-cooked in a crockpot in wine.
We gave away all our roosters from last year's hatch.
If we dispatch any in the future, we are going to save ourselves the drama of a disappointing bird, and go straight to mince.

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