Persimmon Chicken Soup Cups
Author: Urban Paleo Chef
Prep time: 10 mins
Cook time: 25 mins
Total time: 35 mins
  • Chicken Soup
  • 4 Ripe Persimmons, washed and hollowed (organic if you can find them!)
  1. Make your Chicken Soup
  2. Bring to a boil, then let simmer for 15 minutes.
  3. While the chicken soup is cooking, cut the tops off the persimmon and scoop out the fruit from inside.
  4. OPTIONAL: Add the Persimmon fruit to the chicken soup.
  5. Once the chicken soup is ready, carefully ladle chicken soup into each of the Persimmon Cups, filling to about ¾ full.
  6. Now serve and enjoy!
This ends up being a delightful alternative to the standard for eating chicken soup, or likely any kind of soup or stew. The flavor of a ripe persimmon matches perfectly with a saffron chicken soup, and the small serving sizes make this the ideal "Soup Course" for serving before the main meal. Alternatively, eating two of these makes a delicious and filling full meal in it's own right!
Recipe by Urban Paleo Chef at