Jamaican Chicken Soup
Equipment
- 1 Large pot
- 1 sharp knife
- 1 Cutting board
- 1 Ladle
- 1 measuring cup
- 1 peeler
Ingredients
- 2 pounds chicken thighs skinless
- 8 cups water
- 2 large carrots sliced
- 1 medium yellow yam peeled and cubed
- 2 potatoes cubed
- 1 small pumpkin peeled and cubed
- 1 onion chopped
- 2 stalks scallions chopped
- 3 cloves garlic minced
- 2 sprigs thyme
- 1 Scotch bonnet pepper whole
- 1 tablespoon salt
- 1 teaspoon black pepper
- 1 package Jamaican soup mix about 4 oz
- 2 ears corn cut into pieces
- 1 lime juiced
Instructions
- In a large pot, add the chicken thighs and cover with water.
- Bring the water to a boil, then reduce to a simmer and skim off any foam.
- Add the carrots, yam, potatoes, pumpkin, onion, and scallions to the pot.
- Stir in the garlic, thyme, Scotch bonnet pepper, salt, and black pepper.
- Add the Jamaican soup mix and stir well to combine.
- Cover the pot and let the soup simmer for about 1 hour.
- Add the corn pieces to the pot and continue to simmer for an additional 30 minutes.
- Remove the Scotch bonnet pepper to avoid making the soup too spicy.
- Squeeze the lime juice into the soup and stir to combine.
- Let the soup rest for 10 minutes before serving to allow the flavors to meld.
Notes
Jamaican Chicken Soup can be adjusted to taste by adding more or fewer spices, and the Scotch bonnet pepper should remain whole if you prefer less heat. Be sure to taste the soup and adjust the seasoning towards the end of cooking, as this will help achieve the perfect balance of flavors. Consider adding dumplings for an even heartier dish, and always use fresh ingredients for the best results.
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