How to make Jamaican Chicken Soup

scotch bonnet pepper

🥗Healthier: jalapeño

💰Cheaper: bell pepper

Jalapeños provide heat with fewer calories, while bell peppers are milder and more accessible.

chicken

🥗Healthier: turkey

💰Cheaper: chicken thighs

Turkey is leaner, while chicken thighs are often less expensive than breasts.

lime juice

🥗Healthier: lemon juice

💰Cheaper: vinegar

Lemon juice has similar acidity, and vinegar is often cheaper and shelf-stable.

pimento seeds

🥗Healthier: allspice

💰Cheaper: mixed spices

Allspice mimics the flavor, while mixed spices can be a budget-friendly alternative.

Scoop out the seeds of the jamaican pumpkin and peel the skin before dicing it.

Rinse the chicken drumsticks and thigh with cold water and lemon juice, then drain.

Season the chicken with maggie all-purpose seasoning and black pepper.

In a large pot, add water and a little salt, then add the chicken.

Add the diced pumpkin and one large carrot to the pot.

Optionally add a few pieces of garlic for flavor.

Peel and dice the yellow yam, placing it in water with lemon juice to prevent discoloration.

After boiling the soup for 30 to 35 minutes, add the yellow yam.

Add more carrots to the soup for texture, keeping some slightly firm.

Add scotch bonnet pepper and pimento for flavor, then simmer again.

If the soup isn't rich enough, scoop out some pumpkin, puree it, and add it back to the soup.

Prepare dumplings according to the recipe linked in the description and add them to the soup.

Use a strainer to separate the seasoning from the noodles in the grace chicken noodle soup mix, and add the seasoning to taste.

Add a boiled corn to the soup if desired, noting that it can be added with the dumplings.

Allow everything to cook together until the chicken is falling apart and the soup is thick.

Cooking Techniques

Equipment Needed

Spice Level:

Dietary