Published:
Oct 13th 2022
by 
Last updated: Dec 21st 2024
There's almost nothing like a good bowl of chicken soup, especially when It's chilly outside or if you're feeling a little under the weather. Jamaican Chicken Soup has a little kick to it due to the scotch bonnet peppers, its nice and filling packed with chicken, provisions such as potatoes, pumpkin, carrots and cho cho (otherwise known as chayote) A bowl of Jamaican Chicken Soup just isn't complete without some added dumplings. The dumplings are made using healthy whole wheat flour and water mixed together and formed into little torpedo shaped dumplings that are boiled in the soup to help soak up the comforting soup flavors. Also added to this soup is fresh thyme, allspice berries, onions, ginger, garlic and turmeric, all which are extremely immune boosting ingredients. Feel free to get creative and add in any of your favorite vegetables to the broth.
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What herb is best for chicken soup?
The best herbs to use in chicken soup are thyme, rosemary, sage or parsley.
How many calories are in Jamaican chicken soup?
There are 500 calories in a bowl of Jamaican chicken soup.
How can I make bland chicken soup taste better?
Adding seasoning and herbs will help to liven up your chicken soup.
How do you add depth to a soup?
To add some depth to any soup, let it simmer away to reduce the broth, add in some cream for richness or thicken it with a cornstarch or arrowroot slurry made by combining the starch with a bit of water and whisking it into the soup. A roux made from flour and butter can also be cooked into the casserole to reduce it.
Time & Serves
Ingredients
1 pound Boneless, Skinless Chicken, breast and thigh meat, diced small.
2 tablespoons Olive Oil
1 Yellow Onion, diced small
2 cloves Garlic, minced
1 tablespoon Fresh Ginger, minced
1 Carrot, peeled and sliced into 1/2-inch rounds
2 cups Pumpkin, peeled and diced small
1 medium Yukon Gold Potato, peeled and diced small
1 medium Cho Cho, peeled, pitted and diced small
2 teaspoons Fresh Thyme, chopped
2 Allspice Berries
1 teaspoon Turmeric Powder
1 Scotch Bonnet Pepper
6 cups Chicken Broth
1 teaspoon Sea Salt
1/4 teaspoon Black Pepper, ground
1 cup Whole Wheat Flour
1/4 teaspoon Salt
¼ teaspoon Sugar
1/4 cup Water
Instructions
Add one tablespoon of olive oil into a large pot placing it on medium heat for 1 minute.
Add the chicken to the pot and brown on each side for 2 minutes.
Remove the chicken from the pot placing it onto a plate, setting it aside.
Add the other tablespoon of olive oil to the pot along with the onions, and sauté for 2 minutes until the onions turn translucent.
Stir in the garlic and ginger, cooking for 30 seconds.
Add the carrots, potatoes, pumpkin, and Cho Cho to the pot, stir, and cook for 5 minutes.
Stir in the allspice berries, turmeric, and thyme along with the seared chicken, pour in the chicken broth, bring the soup to a simmer, and cover and cook for 20 minutes.
After 20 minutes, add the whole scotch bonnet pepper and dumplings, and simmer for 15-20 minutes until the dumplings have softened. After the dumplings are cooked, remove the scotch bonnet pepper and the allspice berries, and season the soup with salt and pepper.
Ladle into bowls and enjoy!
Sift together the whole wheat flour, salt, and sugar using a fine mesh strainer into a large bowl to evenly disperse the flour.
Slowly add your liquid while kneading until it comes away from the bowl's sides and becomes a dough.
Empty the bowl onto a clean work surface and knead all the ingredients together to form a dough ball.
Knead for 10 minutes, then set aside, cover, and allow it to rest for another 10 minutes. Next, shape the dough into your desired shape, and set aside until ready to add to the soup.
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