Chicken Soup Recipe Jamaican
Equipment
- Large soup pot
- Cutting board
- Knife
- Measuring cups and spoons
- Wooden spoon
Ingredients
1 whole chicken, cut into pieces
2 large carrots, sliced
2 large potatoes, diced
1 medium onion, chopped
2 cloves garlic, minced
2 stalks celery, chopped
1 small piece pumpkin, peeled and diced
1 scotch bonnet pepper (whole)
2 ears of corn, cut into pieces
1 bunch thyme
2 scallions, chopped
1 pack chicken noodle soup mix
8 cups water
Salt and pepper to taste
Instructions
Prepare The Chicken
- Start by cleaning and cutting the chicken into pieces. Remove any excess fat and rinse thoroughly with water.
Boil The Chicken
- In a large soup pot, add the chicken pieces and cover with 8 cups of water. Bring to a boil over medium-high heat, skimming off any foam that rises to the top.
Add Vegetables
- Once the water is boiling, add the chopped onion, garlic, carrots, potatoes, celery, pumpkin, and corn. Stir well to combine.
Season The Soup
- Add the thyme, scallions, and whole scotch bonnet pepper to the pot. Be careful not to burst the pepper unless you want the soup to be very spicy.
Simmer The Soup
- Reduce the heat to low and let the soup simmer for about 1 hour, or until the chicken and vegetables are cooked through and tender.
Add The Soup Mix
- After 1 hour, add the chicken noodle soup mix to the pot. Stir well to dissolve and continue to simmer for another 30 minutes.
Adjust Seasoning
- Taste the soup and add salt and pepper as needed. If you prefer a spicier soup, you can gently burst the scotch bonnet pepper.
Serve
- Remove the thyme sprigs and scotch bonnet pepper before serving. Ladle the soup into bowls and enjoy!
Notes
For a traditional Jamaican touch, add some dumplings to the soup. To make dumplings, mix 1 cup of flour with a pinch of salt and enough water to form a dough. Roll into small balls and drop into the soup during the last 30 minutes of cooking.