My Jamaican Chicken Soup Recipe
- Preparing Time: 30 minutes
- Total Time: 30 minutes
- Served Person: 5
- 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
1. Heat the oil on a medium flame 2. 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. 3. Add the minced garlic, 3 of the chopped scallions, the thyme and black pepper.. Sauté and additional 1-2 minutes 4. Add the water, chicken breast(s), and bouillon cubes and 1/2 tbsp of salt 5. Let it cook, covered, for 25 minutes. Meanwhile, make the dough for the dumplings. (Flour+salt+water) 6. Remove chicken and shred. Set aside. 7. 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. 8. Add the dumplingsto the pot. Boil for 5 minutes. 9. Add soup packets and boil for another 5 minutes. 10. Add the drained plantain and the shredded chicken back to the pot. 11. Taste for salt and adjust. Add water if needed.
