My Jamaican Chicken Soup Recipe
Try this My Jamaican Chicken Soup Recipe recipe, or contribute your own.
Try this My Jamaican Chicken Soup Recipe recipe, or contribute your own.
- 4 cloves garlic minced
- 1 tbsp olive oil
- 1/4 tsp black pepper
- 1 large onion diced
- 1 sweet potato
- 2 chicken bouillon cubes
- 2 medium carrots
- 4 scallion; diced (divided)
- 4 sprigs thyme
- 10-12 cups water
- 1 chicken breast or 1lb chicken feet
- 1/2 tbsp salt
- 1 chayote squash
- 2 potatoes; i prefer yukon gold
- 2 cups diced pumpkin
- 1 whole scotch bonnet pepper
- 1.5 cups flour for dumplings
- 1 coq soup packet
- 1/2 pumpkin soup packet
- salt to taste up to about another 1/2 tbsp
- Carbohydrate 17.3916960000263 g
- Cholesterol 0.1872 mg
- Fat 1.09741200029079 g
- Fiber 3.39388003219249 g
- Protein 2.19712400000444 g
- Saturated Fat 0.198642000040367 g
- Serving Size 1 1 (161g)
- Sodium 50.6795000000236 mg
- Sugar 13.9978159678338 g
- Trans Fat 0.0917278000078955 g
- Calories 83 calories
Step-by-step
- Heat the oil on a medium flame
- Add the onion and carrot to the pot and sauté for 3 minutes. Meanwhile, boil plantain in a separate pot until cooked; about 10-12 minutes. The taste of plantain juice can spoil the taste of the soup.
- Add the minced garlic, 3 of the chopped scallions, the thyme and black pepper.. Sauté and additional 1-2 minutes
- Add the water, chicken breast(s), and bouillon cubes and 1/2 tbsp of salt
- Let it cook, covered, for 25 minutes. Meanwhile, make the dough for the dumplings. (Flour+salt+water)
- Remove chicken and shred. Set aside.
- Add the chayote squash, sweet potato, Irish potatoes, pumpkin and whole scotch bonnet pepper to the pot. Boil for another 20 minutes. Meanwhile, shape the dumplings.
- Add the dumplingsto the pot. Boil for 5 minutes.
- Add soup packets and boil for another 5 minutes.
- Add the drained plantain and the shredded chicken back to the pot.
- Taste for salt and adjust. Add water if needed.
Throwing all ingredients into a soup pot at once creates a muddled potage where root vegetables disintegrate before the proteins yield their flavor. Understanding how to sequence additions based on density preserves texture. This preparation belongs to the rich tradition of Jamaican soup-making, where starches, aromatics, and packaged flavor bases build profound depth over a rapid simmer.
- Sauté the diced onion and carrot in olive oil over a medium flame for precisely 3 minutes to soften their cellular walls without browning the sugars excessively.
- Keep the scotch bonnet pepper entirely whole during the 20-minute boil to infuse aromatic capsaicin oils into the broth without releasing a punishing level of heat.
- Boil plantains in a separate vessel for 10 to 12 minutes rather than the main pot, preventing excess starches from clouding the broth and altering the soup's fundamental profile.
- Store leftovers in an airtight glass container within the refrigerator for up to 3 days, noting that the starches will continue absorbing liquid and require a splash of water during reheating.
