It’s officially Fall! Which calls for Jamaican Chicken Noodle Soup for the Soul!
The air is crisp, so it’s time to take out the blankets and hoodies and warmup.
In true Jamaican tradition it’s Soup Saturday! But honestly, I could have soup in any weather on any day.
There’s nothing like a big pot of freshly made soup. Whether you’re not feeling well, or you just have a taste for warm bowl of soup, rest assured you’re going to feel better.
The aroma coming from the kitchen traveling throughout the house is heavenly.
One of my favorite soups to make is chicken soup with pumpkin. You can totally use whatever ingredients you like but you must make sure the pot is seasoned and full of flavor.
After eating this soup, you will be full but it’s so good that you will be going back for more and it’s even better the next day.
3 lbs. Chicken legs and thighs
5 Cups Pumpkin cut up
½ lb. yellow yam
½ lb. Potato
2 ears of corn cut up
2 Cho-cho (chayote)
1 cup (All-Purpose flour) for dumpling
12 cups water
1 Lime or 1 Lemon
½ cup Vinegar
3 sprigs of Thyme
5 Garlic cloves
1 Tbsp. Onion powder
2 Stalks scallions
1 Tbsp. Pimento (all spice)
1 Scotch bonnet pepper
1 Grace chicken soup mix packet
1 Grace pumpkin soup mix packet
Salt to taste and ½ tsp salt for flour
Clean & wash your chicken. Next, scrap off the excess skin off the leg and throw away the skin or purchase skinless chicken. Then wash the chicken in a mixture of water, vinegar, lemon, or lime.
Fill a large pot with 12 cups of water just enough to cover all the food you’re going to put in.
Now add the pimento, chicken, scallion, thyme, and garlic and let it boil for 10 minutes at this time you can add the corn. If there is any oil in the pot from the chicken, you can skim that off. Next you can start to peel and cut up the vegetables. I put my yam, carrots, pumpkin, cho-cho, in a dish with water while I’m preparing the dumpling.
You can skip this step if you don’t want flour.
Mix 1 cup of AP flour and ½ teaspoon of salt into a bowl and add ¼ to ½ cup of water as needed to start making the dough. Knead the flour into a ball and pinch off ½ ounce pieces or add more for your liking. Then roll the dough between your palms to make the spinners. Add the spinners to the pot.
Now add the vegetables and soup mix packet to the pot. To prevent the lumps from the soup mix, add some of the water from the pot to the packet and stir and pour it back into the pot. Next, add the scotch bonnet pepper to the pot and allow the food to cook for 30 minutes, or until the vegetables are fork tender. Avoid the scotch bonnet pepper so it doesn’t burst in the soup.
Time to enjoy this yummy soup.
Grab a bowl and ladle the soup water first then add the vegetables and chicken. Make sure to get a little of everything in the bowl and grab a spoon and prepare your tastebuds for a joy ride of flavor!
I hope you enjoy this soup as much as I do and remember you can substitute chicken for whatever you like.