Recipe Courtesy Lily Pottinger, The Real Jerk Restaurant, Toronto, Ontario.Most soups that are prepared in Jamaica are considered a meal. It's rich and flavourful with choice of chicken, meat, seafood, vegetables and provisions.
Directions for: Lily's Chicken Soup
Ingredients
Spinners (dumplings)cup water (60 ml)
lb(s) flour (227 grams)
tsp salt (3 ml)
Chicken Soup1 lb(s) chicken parts, skinned and cut up (leg, breast, wings, or neck)
12 cup water (3 litres)
1 medium onion, chopped
6 whole pimento berries (also known as allspice berries)
2 cloves garlic
lb(s) Jamaican pumpkin, peeled and diced (227 grams)
1 medium carrot, peeled and chopped
2 medium potatoes, each cut into 4s
lb(s) yellow yam, peeled and cubed (113.5 grams)
1 medium chocho, peeled and cubed (also known as chayote)
Spinners (dumplings)
2 sprigs fresh thyme
2 stalks scallion/green onions
1 (2-ounce) package of chicken noodle soup mix
1 whole Scotch bonnet pepper
Salt and black pepper, to taste
Directions
Spinners (dumplings)1. Mix flour and salt together in a bowl. Make a well in the middle, add cup of water. Knead the mixture to form the dough. Break into small pieces, rub between hands to make spinners for soup. Set aside.
Chicken Soup1. Rinse chicken parts under cold water. Add chicken to large pot, 3 litres water, chopped onion, garlic, pimento and pumpkin.
2. Place pot over medium to high heat. Cover pot and bring to a boil. Turn heat to low and simmer until chicken is tender.
3. Add carrots, potato, yellow yam, chocho, dumplings and soup mix to pot. Cover and let simmer for about 15 minutes.
4. Add thyme, scallion and Scotch bonnet pepper to soup. Season the soup with salt and pepper to taste. Stir well. Cover pot and let simmer for 10 to 15 minutes. Serve hot. Note: If you find the soup a bit thick add a small amount of water or chicken stock
See more: Soup, Herbs, Poultry, Dinner, Caribbean, Lunch, Vegetables, Chicken, Hot and Spicy