jamaican chicken soup

Who doesn’t love Jamaican chicken soup? Everyone I know does. It may be the most popular soup in Jamaica, followed by red peas soup. But one thing is for sure, Jamaican chicken soup is the soup of choice for persons recovering from illnesses, especially influenza. Unlike in many other cultures where chicken soup is used as an appetizer or a side dish, in Jamaica, it is generally prepared as a main dish, hence the inclusion of yam, potatoes, and dumplings, among the ingredients.

  • Prep:15
  • Cook: 45
  • Servings: 6

Ingredients:

  • 1 lb. Chicken
  • 4 tbsp lime juice
  • 1 lb. pumpkin
  • 2 corns
  • 2 medium Irish potatoes
  • 1 lb. yellow yam
  • 1 carrot
  • 1½ cups counter flour (for dumplings)
  • ¼ tsp salt (for dumplings)
  • 1 packet Cock Soup Mix (Grace or Maggi)
  • 2 stalks scallion
  • 1 sprig thyme
  • 1½ tsp salt
  • 6 whole pimento berries
  • 1 whole scotch bonnet pepper
  • Water

Directions for making Jamaican Chicken Soup

  • Step 1: Clean and wash chicken in a solution of lime juice and 4 cups water. Dispose of solution and rinse further under running water.
  • Step 2: Cut chicken into bite size pieces and set aside.
  • Step 3: Peel pumpkin, Irish potatoes, yellow yam, and cut into bite size pieces, cut each corn in three pieces, dice carrot, and set aside.
  • Step 4: Combine flour, ¼ tsp salt and water, mix well and knead to make a smooth dough: Cover and set aside.
  • Step 5: In an appropriately sized soup pot, place pumpkin, Irish potatoes, yellow yam, and carrot in water about 1 inch above the level of the food. Add 1½ tsp salt and allow to boil for 10 minutes.
  • Step 6: Divide dough into six equal parts and make dumplings: Add to the boiling soup.
  • Step 7: Add chicken, thyme, scallion, Cock Soup mix, pimento berries, corn, and Scotch bonnet pepper to boiling soup: Cook for about 35 minutes on medium to low heat.
  • Step 8: Stir the soup occasionally, testing if salt suits your taste, adding water if necessary to ensure that the soup is at least at the level of the food.
  • Step 9: Remove Scotch bonnet pepper before serving.

Enjoy your Jamaican chicken soup!

Best Jamaican Chicken Soup Recipe

Who doesn’t love chicken soup? Everyone I know does. It may be the most popular soup in Jamaica, followed by red peas soup. But one thing is for sure, chicken soup is the soup of choice for persons recovering from illnesses, especially influenza. Unlike in many other cultures where chicken soup is used as an appetizer or a side dish, in Jamaica, it is generally prepared as a main dish, hence the inclusion of yam, potatoes, and dumplings, among the ingredients.

Type: Soup

Cuisine: Jamaican

Keywords: soup, chicken, jamaican soup

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Recipe Yield: 6 servings

Preparation Time: PT0H15M

Cooking Time: PT0H45M

Total Time: PT1H0M

Recipe Ingredients:

  • 1 lb. chicken
  • 4 tbsp lime juice
  • 1 lb. pumpkin
  • 2 corns
  • 2 medium Irish potatoes
  • 1 lb. yellow yam
  • 1 medium carrot
  • 1½ cups counter flour
  • ¼ tsp salt (dumplings)
  • 1 packet Cock Soup Mix (Grace or Maggi)
  • 2 stalks scallion
  • 1 sprig thyme
  • 1½ tsp salt (for soup)
  • 10 whole pimento berries
  • 1 whole scotch bonnet pepper
  • Water

Recipe Instructions: 1. Clean and wash chicken in a solution of lime juice and 4 cups water. Dispose of solution and rinse further under running water. 2. Cut chicken into bite size pieces and set aside. 3. Peel pumpkin, Irish potatoes, yellow yam, and cut into bite size pieces, cut each corn in three pieces, dice carrot, and set aside. 4. Combine flour, ¼ tsp salt and water, mix well and knead to make a smooth dough: Cover and set aside. 5. In an appropriately sized soup pot, place pumpkin, Irish potatoes, yellow yam, and carrot in water about 1 inch above the level of the food. Add 1½ tsp salt and allow to boil for 10 minutes. 6. Divide dough into six equal parts and make dumplings: Add to the boiling soup. 7. Add chicken, thyme, scallion, Cock Soup mix, pimento berries, corn, and Scotch bonnet pepper to boiling soup: Cook for about 35 minutes on medium to low heat. 8. Stir the soup occasionally, testing if salt suits your taste, adding water if necessary to ensure that the soup is at least at the level of the food. 9. Remove Scotch bonnet pepper before serving.

Editor's Rating:
5
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