Jamaican Chicken Soup is traditionally made on a Saturday for dinner. This dish may however be enjoyed any day of the week, and for lunch as well. It is reputed to be a strong aid when combating the common cold or flu.
1 pound(s) chicken
1/4 cup(s) white cane vinegar – > View on Amazon
14 cup(s) water
1 pound(s) pumpkin
1 medium carrot– > View on Amazon
2 clove(s) garlic– > View on Amazon
1 1/2 cup(s) counter flour– > View on Amazon
1/2 cup(s) water
1/8 teaspoon(s) salt – > View on Amazon
2 medium Irish potatoes
1 pound(s) yellow yam– > View on Amazon
1 packet(s) cock soup mix– > View on Amazon
1 stalk(s) escallion – > View on Amazon 1 sprig of thyme – > View on Amazon
1 1/2 teaspoon(s) salt– > View on Amazon
6 whole pimento berries– > View on Amazon
1 whole scotch bonnet pepper – > View on Amazon
Clean and wash chicken in a vinegar and water solution (using 4 cups of water).
Cut chicken into bite size pieces, peel and dice pumpkin and carrot, crush garlic.
Pour water in a pot and put to boil. Add chicken, pumpkin, carrot and garlic, cook for about 40 minutes.
Combine flour, salt and water, mix well and knead to make a smooth dough, cover and set aside.
Peel Irish potatoes and yellow yam, cut in bite size pieces and add to the boiling soup.
Divide dough into six pieces, use to make spinners, add to the soup.
Add cock soup mix and stir into the soup along with the escallion, thyme, salt, pimento berries and scotch bonnet pepper.
Stir the mixture, cover and leave to simmer for a further 15 minutes.
Serve hot for maximum enjoyment!