Jamaican Chicken Soup and Dumplings

By Tracy

6 Person

75 Minutes

0 Calories

Jamaican Chicken Soup and Dumplings! So delicious dish! This soup recipe is very versatile. Scotch Bonnet, this variety of pepper is hard to find. You can substitute a Habanero pepper. A Habanero is much milder in the heat than a Scotch Bonnet. If a Scotch Bonnet pepper breaks open in your soup, you can forget about eating it. You can also add what you like, take out what you don’t like. Follow these steps and you'll get the recipe for authentic Jamaican Chicken soup and Dumplings.

Ingredients

1 cup all-purpose flour
cilantro for garnish
salt
8 cups water
6 allspice berries (optional)
1 Scotch Bonnet or Habanero pepper (whole)
2 medium carrots, peeled and sliced
5 sprigs fresh thyme
chicken bouillon (paste or cubes)
1 cut and quartered turnip (optional)
1 russet potato, peeled and quartered
2 cloves sliced garlic
1 sliced or chopped onion
2 cups peeled, seeded and cubed Kabocha squash
2 pounds chicken

Method

01

Cut, seed and peel Kabocha squash. You will use only 2 cups of cubed Kabocha squash. Set aside.
02

In a large pot, add a little canola or safflower oil, and lightly brown the chicken. Add the squash and 8 cups of water. Bring to a boil and cook for 20 -30 minutes.
03

Add sliced onion, potato, garlic, thyme sprigs, carrots, (turnips and chayote, optional), chicken bouillon, and Scotch Bonnet or Habanero pepper. Continue cooking while you make the flour dumplings.
04

n a mixing bowl, add 1 cup flour and a little water at a time, to make the dough. Lightly knead the dough until the consistency is firm and not too sticky. If it's too sticky, add some more flour. Roll the dough in between your palms, to make the dumplings.
05

Drop the dumplings into the soup and stir. Add the allspice berries. Cook the soup for another 20-25 minutes.
06

Remove the pepper before serving. If you use a Scotch Bonnet pepper, I suggest occasionally tasting the soup, and remove the pepper at desired heat. Garnish with Cilantro and serve.

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Jamaican Chicken Soup and Dumplings

4.4

( By Tracy )

01 Information

Grade easy
Serving 6 servings
Prep Time 20 Mins
Cook Time 55 Mins
Total Time 75 Mins

02 Ingredients

1 cup all-purpose flour

cilantro for garnish

salt

8 cups water

6 allspice berries (optional)

1 Scotch Bonnet or Habanero pepper (whole)

2 medium carrots, peeled and sliced

5 sprigs fresh thyme

chicken bouillon (paste or cubes)

1 cut and quartered turnip (optional)

1 russet potato, peeled and quartered

2 cloves sliced garlic

1 sliced or chopped onion

2 cups peeled, seeded and cubed Kabocha squash

2 pounds chicken

03 Method

Step 1

Cut, seed and peel Kabocha squash. You will use only 2 cups of cubed Kabocha squash. Set aside.

Step 2

In a large pot, add a little canola or safflower oil, and lightly brown the chicken. Add the squash and 8 cups of water. Bring to a boil and cook for 20 -30 minutes.

Step 3

Add sliced onion, potato, garlic, thyme sprigs, carrots, (turnips and chayote, optional), chicken bouillon, and Scotch Bonnet or Habanero pepper. Continue cooking while you make the flour dumplings.

Step 4

n a mixing bowl, add 1 cup flour and a little water at a time, to make the dough. Lightly knead the dough until the consistency is firm and not too sticky. If it's too sticky, add some more flour. Roll the dough in between your palms, to make the dumplings.

Step 5

Drop the dumplings into the soup and stir. Add the allspice berries. Cook the soup for another 20-25 minutes.

Step 6

Remove the pepper before serving. If you use a Scotch Bonnet pepper, I suggest occasionally tasting the soup, and remove the pepper at desired heat. Garnish with Cilantro and serve.

04 Author

Tracy

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