Jamaican Chicken Soup Recipe
This soup, loaded with vegetables, is full of textures and so flavoursome that it hits all the right spots.
Ingredients
Dumplings
- 1 cup All-purpose flour
- ½ teaspoon Salt
- ¼ - ½ cup Water
Soup
- 6 Chicken legs
- 1 Onion
- 1 teaspoon Grated ginger
- 2 cloves Garlic
- ½ Squash medium
- Salt to taste
- 3 Potatoes medium
- 3 Carrots medium
- 2 Corn
- 1 teaspoon Allspice
- 1 teaspoon Onion powder
- ½ teaspoon Cumin
- ½ teaspoon Coriander
- 1 teaspoon Oregano
- 1 Scotch bonnet pepper
- 6 sprigs Fresh thyme
- 3 Spring onions
Instructions
How to make dumplings/spinners
- Add the flour to a bowl with ½ teaspoon salt and ¼ cup water. Mix the ingredients, aiming for a stiff dough. If the water is not enough, start adding one tablespoon at a time into the dough until it comes together with the right consistency.
- Knead the dough well for a few minutes. Then, pinch a small quantity of the dough and roll it in your palms to make the dumplings. Repeat until you use up the dough.
How to make the soup
- The hardest part of the Jamaican chicken soup recipe is preparing the vegetables.
- Prepare the vegetables – Peel and chop the onions and garlic. Grate the ginger. Peel the squash and cut it into cubes and scoop out the seed. Use a sharp knife to cut each corn cob into four pieces. Peel the potatoes and cut into cubes. Cut the carrots into slices. Strip the thyme and slice the spring onions.
- Add the chicken, squash, onions, garlic, ginger and a teaspoon of salt into a large saucepan. Add enough water to cover the content of the pot and place on high heat. Allow to simmer for 15 mins, then reduce the heat. You can make the spinners at this time or prepare the other vegetables.
- Bring out some of the cooked squash pieces, then add the sweet corn, carrots, potatoes, allspice, onion powder, cumin, coriander and oregano. Cover the pan and cook for another 15 mins.
- Mash the the cooked squash pieces and add back into the pot to thicken the soup. Add the thyme, spring onion and scotch bonnet pepper. Reduce the heat to low and allow to cook for 10 more minutes. Remove from heat and serve.
Nutrition
Calories: 334kcalCarbohydrates: 74gProtein: 9gFat: 2gSaturated Fat: 0.3gPolyunsaturated Fat: 1gMonounsaturated Fat: 0.5gTrans Fat: 0.003gCholesterol: 1mgSodium: 347mgPotassium: 1294mgFiber: 9gSugar: 7gVitamin A: 17814IUVitamin C: 64mgCalcium: 121mgIron: 4mg
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