Jamaican chicken soup is packed with a lot of flavour, from the all the foods that is added. This dish is also very filling and you won't have to have any sides.
Course Soup
Cuisine Jamaican
Keyword Jamaican chicken soup recipe
Prep Time 15 minutesminutes
Cook Time 45 minutesminutes
Servings 6Servings
Calories 101kcal
Author Lesa
Ingredients
1lbBoneless chicken
1packChicken noodle soup mix
½lbFresh pumpkinCubed
½lbYellow yamCubed
1Chocho (chayote)Peal and cubed
1CornCut into three pieces
2Medium carrotsPeal and diced
1Medium onionSliced
4Cloves garlicCrushed
1Scotch bonnet pepper
2Scallions (spring onions)Chopped
5Sprig of thyme
5Pimento berries (Allspice)
½tspSaltOr to your taste
Water
Dumpling Mix
1cupPlain flour
Water
¼tspSaltoptional
1tbspCornmealoptional
Instructions
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.
Notes
If you want the soup to be very spicy, you can bust the pepper at the last few minutes before you turn the fire off. But make sure to remove the pepper before you serve.