Jamaican Chicken Soup Recipe

( 5 out of 5 )
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  • Chicken Soup 3
  • Chicken Soup 2
  • Chicken Soup
  • -5Servings+
  • 20 mPrep Time
  • 1:15 hCook Time
  • 1:35 hReady In
Print Recipe

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

Ingredients

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Step by step method

  • 1

    Clean and wash chicken in a vinegar and water solution (using 4 cups of water).

  • 2

    Cut chicken into bite size pieces, peel and dice pumpkin and carrot, crush garlic.

  • 3

    Pour water in a pot and put to boil. Add chicken, pumpkin, carrot and garlic, cook for about 40 minutes.

  • 4

    Combine flour, salt and water, mix well and knead to make a smooth dough, cover and set aside.

  • 5

    Peel Irish potatoes and yellow yam, cut in bite size pieces and add to the boiling soup.

  • 6

    Divide dough into six pieces, use to make spinners, add to the soup.

  • 7

    Add cock soup mix and stir into the soup along with the escallion, thyme, salt, pimento berries and scotch bonnet pepper.

  • 8

    Stir the mixture, cover and leave to simmer for a further 15 minutes.

Tips & variations

  • Serve hot for maximum enjoyment!

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