Chicken soup
History of this recipe
4
Servings
60
Minutes
542
Calories
Ingredients
- ~500g of de-skinned chicken thigh pieces
- 250g of yam
- 1 medium sweet potato
- 1 carrot
- ½ pumpkin or butternut squash
- 1 corn on the cob
- 1 spring onion stalk
- 1 scotch bonnet
- Black pepper
- Garlic granules
- All-purpose seasoning
- Pimento/all-spice
- Brown sugar
- Handful of fresh thyme sprigs
- 1 cup of flour
- Corn flour
- 1 sachet of chicken soup mix
- Olive oil
- Salt
- Optional: 1 chicken stock cube
Method
- Start by peeling and chopping:
- ~250 grams of yam into blocks
- 1 medium sweet potato into blocks
- 1 carrot into small blocks
- ½ pumpkin or butternut squash into blocks
- 1 corn on the cob into 4 blocks
- Let these sit in water whilst we prepare the rest of the meal
- Slice 1 stalk of spring onions
- Clean ~500 grams of de-skinned chicken thigh pieces with water and lemon and/or vinegar
- Season chicken as per below:
- ½ tsp. salt
- ½ tsp. black pepper
- 1 tsp. garlic granules
- ½ tbsp. all-purpose
- 1 tsp. pimento/all-spice
- 1 tsp. olive oil
- Use gloves to massage in all of the seasonings
- Fill half of a pot with boiled water
- Add in your seasoned chicken pieces, a handful of thyme sprigs, your sliced spring onions and your chopped butternut squash
- Boil for ~15 minutes
- Add in the rest of your vegetables that have been sitting in water, along with 1 scotch bonnet
- Cook down for ~10 minutes
- Making your dumplings:
- 1 cup of flour to ½ cup of water
- ½ tsp. salt, ½ tsp. brown sugar, 1 tsp. corn flour/corn starch
- Kneed this into a dough and use it to create your dumplings (spinners or disc dumplings)
- If the dough is too sticky, add more flour. If too “dry” add more water. Work with the proportions until the dough is as you want
- Add 1 sachet of chicken soup mix
- Add in your dumplings
- Cook down on a low to medium temperature for a final 20-25 minutes, the soup should have thickened a bit