Description
This Nourishing Jamaican Chicken Soup is a hearty and flavorful dish packed with tender chicken, vibrant vegetables, and traditional Caribbean spices. Slow simmered to perfection, this comforting soup combines yam, pumpkin, Scotch bonnet pepper, and aromatic herbs, offering a delicious taste of Jamaica in every bowl. Optional dumplings add an extra dimension of texture and heartiness, making it a perfect meal for any occasion.
Ingredients
Scale
Chicken and Broth
- 3 lbs whole chicken, cut into pieces
- 12 cups water
- 1 tablespoon coconut oil
- 1 tablespoon lime juice
Vegetables
- 1 medium onion, chopped
- 2 cloves garlic, minced
- 2 medium carrots, sliced
- 2 medium potatoes, peeled and diced
- 1 medium green bell pepper, chopped
- 1 medium yellow bell pepper, chopped
- 1 stalk scallion, chopped
- 2 cups pumpkin, cubed
- 2 cups yam, peeled and cubed
Herbs and Spices
- 1 sprig thyme
- 2 teaspoons salt
- 1 teaspoon black pepper
- 1 teaspoon allspice
- 1 Scotch bonnet pepper, whole
- 1 teaspoon grated ginger
Optional
- 1 cup dumplings (optional)
Instructions
- Prepare Chicken: Place the chicken pieces into a large pot to start building your soup base.
- Add Water: Pour 12 cups of water over the chicken, making sure it’s fully submerged for proper cooking.
- Boil Water: Bring the water to a rolling boil over medium-high heat to begin cooking the chicken.
- Simmer Chicken: Reduce heat to low and let the chicken simmer for 30 minutes, skimming off any foam or impurities to keep the broth clear.
- Add Vegetables: Add chopped onion, minced garlic, sliced carrots, diced potatoes, chopped green and yellow bell peppers, and scallion to the pot.
- Add Herbs: Include the sprig of thyme and whole Scotch bonnet pepper to infuse the soup with authentic Jamaican flavors.
- Season Soup: Add 2 teaspoons salt, 1 teaspoon black pepper, 1 teaspoon allspice, and 1 teaspoon grated ginger to the pot.
- Mix Ingredients: Stir the mixture well to evenly distribute the herbs and seasonings.
- Add Root Vegetables: Introduce cubed pumpkin and yam to the soup for heartiness and depth of flavor.
- Stir Again: Ensure all ingredients are well combined and spread throughout the soup.
- Simmer Longer: Cover the pot and continue simmering for 45 minutes to 1 hour until chicken is tender and vegetables are cooked through.
- Heat Coconut Oil: While soup simmers, warm 1 tablespoon of coconut oil in a small pan over medium heat for optional dumpling addition.
- Add Dumplings (Optional): If using dumplings, add them to the pot now, ensuring they float to the top as they cook.
- Remove Chicken: Take the chicken pieces out and let them cool slightly for handling.
- Shred Chicken: Once cooled, discard bones and skin, shredding the meat finely.
- Return Chicken: Stir the shredded chicken back into the soup so it absorbs the flavors.
- Add Lime Juice: Pour in 1 tablespoon of lime juice and mix well to brighten the soup.
- Adjust Seasoning: Taste and add more salt or pepper if necessary for balance.
- Final Simmer: Let the soup cook for an additional 10 minutes to meld all flavors.
- Serve: Remove from heat and serve hot, immediately enjoying the rich, comforting flavors.
Notes
- Use whole chicken pieces for richer broth and more flavor.
- The Scotch bonnet pepper adds heat; keep it whole to control spice level or remove after cooking if desired.
- Optional dumplings can be made from simple flour and water batter.
- Lime juice adds a fresh citrus note to enhance flavors at the end.
- Skimming foam during the first simmer ensures a clear broth.
- This soup can be refrigerated for 3-4 days or frozen for up to 3 months.
- For a milder soup, omit the Scotch bonnet pepper or use a less spicy chili.
