Jamaican Chicken Soup (with dumplings)
Jamaican Chicken Soup is a simple and hearty soup with a very rich flavour.
Ingredients
- 500 g Chicken
- 2 tablespoons vegetable oil
- 300 g Pumpkin/squash
- 1 medium carrot
- 2 small Irish potatoes
- 1 small sweet potato
- 1 slice yam
- 1 small green plantain
- 2 cloves garlic (crushed)
- 1 small onion
- 1 teaspoon thyme
- 1 scotch bonnet
- salt
- 1 seasoning cube
- 1 teaspoon turmeric (optional)
- 6 pimento seeds or 1/4-1/2 teaspoon allspice powder
- 2-3 teaspoons Chicken seasoning powder
- 1 stalk green onion
To make dumplings
- ¾ cup flour
- pinch salt
- water
Instructions
- Wash and cut the chicken into bite-size pieces.
- Wash and peel the pumpkin, carrot, Irish potato, sweet potato, yam, green plantain. Cut to bite-size, set aside.
- Peel and crush garlic and slice the onion.
- Place a frying pan over high heat, add vegetable oil and when hot, put chicken pieces and fry until browned on both sides.
- Pour about 5 cups of water into a pot add chicken, pumpkin, carrot, sweet potato, yam, green plantain and onion.
- Add crushed garlic, seasoning cube, thyme and salt. Cover and set over medium-high heat.
- Cook until the chicken and vegetables have softened.
- Meanwhile, mix flour and salt in a small bowl. Add just enough water to form a soft dough. Knead and cover the dough, set aside.
- Stir in Irish potato, scotch bonnet, turmeric, pimento seeds/allspice powder and chicken seasoning powder.
- Pinch off small balls of the dough and roll into fingers about 3 inches long, (these are called 'spinners'), add them to the soup with the spring onions.
- Stir and cover, simmer for 10 minutes so that the spinners will cook through and float to the top.
- Take off the heat. Serve as a complete meal.
