Jamaican chicken soup is on the menu today! Nothing beats this hearty chicken soup dish it is full of flavour and very filling that you won’t need any sides.
Fridays or Saturdays are Jamaicans soup days. I don’t always stick to the soup days.
There are other days that I might feel like having soup, especially when I am feeling sick.
Soups goes down well when you have the cold or flu.
Jamaican soups are cooked with a lot of vegetables and ground provisions in it.
This makes our soup very filling and we eat it as a full meal.
The provisions that you need to make this chicken soup are pumpkin, yellow yam, carrot, cho cho (chayote) and corn.
If you like potato you can include it.
You will also need the chicken, the seasoning (thyme, onion, garlic, pimento, scalllion, scotch bonnet pepper) and a soup mix.
Another thing, Jamaican soup isn’t complete if it doesn’t have dumplings in it.
It would feel strange to a Jamaican to have soup without dumplings.
Dumpling is plain four mixed with with water to form a firm dough.
Even though I add salt to the ingredients below, I personally do not add it when I am making if for myself.
But I notice that a lot of people finds boiled dumpling that is cooked without salt to taste a bit bland.
Most time I would add a bit of cornmeal to the flour to switch things up. Give that a try and see how you like it compare to the plain flour.
How To Make Jamaican Chicken Soup From Scratch?
Step 1. Wash the chicken in lime juice and water.
Step 2. Place the chicken in a large soup pot along with the pimento (allspice), scallion, thyme, garlic, onion, corn and salt.
Add enough boiling water to cover the food in the pot and put to cook for five to ten minutes.
Step 3. Add the pumpkin. I never peel my pumpkin but you can.
Step 4. Add the yam, cho cho (chayote), carrots and the dumplings. Add more boiling water to cover all the food in the pot.
Step 5. Add the soup mix. The soup mix tends to form lumps when you pour it in the soup straight from the pack.
So whenever I am using it I would mix it with a little bit of boiling water in a little bowl before pouring it into the soup.
Step 6. Add a whole scotch bonnet pepper and cover the pot and let it cook for about 20-30 minutes are until all the food in the pot is fully cooked.
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Jamaican chicken soup recipe
- 1 lb Boneless chicken
- 1 pack Chicken noodle soup mix
- ½ lb Fresh pumpkin Cubed
- ½ lb Yellow yam Cubed
- 1 Chocho (chayote) Peal and cubed
- 1 Corn Cut into three pieces
- 2 Medium carrots Peal and diced
- 1 Medium onion Sliced
- 4 Cloves garlic Crushed
- 1 Scotch bonnet pepper
- 2 Scallions (spring onions) Chopped
- 5 Sprig of thyme
- 5 Pimento berries (Allspice)
- ½ tsp Salt Or to your taste
- 1 cup Plain flour
- ¼ tsp Salt optional
- 1 tbsp Cornmeal optional
How to make the dumpling
- Mix the flour and salt (if you are adding salt) with enough water to make a stiff dough.
- Separate into very small pieces and make round flat dumplings
Prepearing the soup
- Place the chicken in a large soup pot along with the pimento (allspice), onion, scallion, garlic, thyme, corn, salt and cover about an inch with boiling water let it cook for 10 minutes.
- Add the pumpkin, carrot, chocho, yellow yam and the dumplings. Adding enough boiling water to cover the foods in the pot.
- Stir in the soup mix and add the scotch bonnet pepper. Do not cut the pepper, add it whole.
- Cover the pot and let it cook for 30-55 minutes. Stir occasionally, be careful not to bust the pepper. One the pot starts to bubble, turn the heat down.
- One the food is cooked and the soup take colour, taste the pot if you need more salt. You may want to remove the pepper at this time.