Jamaican Chicken Soup Simple and delicious
Warm up your day with a bowl of hearty Jamaican Chicken Soup! Packed with tender chicken, fresh veggies, and flavorful spices, it's the perfect comfort food.
Ingredients
- 2 lbs chicken pieces thighs, drumsticks, or breast
- 10 cups water
- 1 lb pumpkin peeled and diced
- 2 medium carrots sliced
- 1 large potato peeled and cubed
- 1 chocho chayote, peeled and cubed
- 1 ear of corn cut into 3 pieces
- 1 medium onion chopped
- 3 cloves garlic minced
- 2 scallions chopped
- 5 sprigs fresh thyme
- 5 pimento berries allspice
- 1 Scotch bonnet pepper
- 1 packet chicken noodle soup mix
- Salt to taste
For the Dumplings
- 1 cup all-purpose flour
- ¼ tsp salt optional
- Water
Instructions
- Wash the chicken pieces with lime juice and water. Place them in a large soup pot along with pimento berries, onion, scallion, garlic, thyme, corn, and salt. Add enough boiling water to cover the ingredients by about an inch. Cook for 10 minutes.
- Add the diced pumpkin to the pot. Continue cooking for another 10 minutes until the pumpkin becomes tender.
- While the pumpkin is cooking, prepare the dumplings by mixing the flour and salt (if using) with enough water to form a stiff dough. Divide into small pieces and shape into round, flat dumplings.
- Add the potato, chocho, carrots, and dumplings to the pot. Pour in additional boiling water to cover all the ingredients. Stir in the chicken noodle soup mix until well combined.
- Place the whole Scotch bonnet pepper into the pot. Cover and let the soup cook for 30-45 minutes, or until all the ingredients are fully cooked and the flavors have melded together. Be careful not to burst the Scotch bonnet pepper unless you prefer a spicier soup.
- Taste and adjust the seasoning with additional salt if necessary. Remove the Scotch bonnet pepper before serving.