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Jamaican Chicken Soup

Recipe by: Briana

Preparation Time: 20 minutes
Cook Time: 90 minutes
Serves: 4 to 6


  • 1 beef rib bone (300 g)
  • 2 green onions, cut in half
  • 2 sprigs fresh thyme
  • 2 cups (500 mL) cubed kobocha or butternut squash
  • 4 boneless skinless chicken thighs
  • 4 small potatoes (about 8 oz/250 g), peeled and cut in chunks
  • 2 turnips, peeled and chopped
  • 2 cobs of corn, cut into thirds
  • 1 large carrot, cut in chunks
  • Half a chayote, peeled and cut in chunks
  • 5 whole allspice berries
  • Half a scotch bonnet pepper, seeded
  • 2 packets (57 g each) sodium reduced chicken noodle soup


  • 1 cup (250 mL) all purpose flour
  • 1/2 tsp (2 mL) salt
  • 1/2 cup (125 mL) water


  1. In a large soup pot, combine beef bone, green onions and thyme with 16 cups (4 L) of water. Bring to a boil; reduce heat and simmer for 45 minutes. Add squash and chicken thighs; boil for 10 minutes. Add potatoes, turnips, corn, carrot and chayote; simmer for 20 minutes.
  2. Dumplings: In a bowl, whisk flour with salt. Drizzle in a little water at a time to make a soft dough. Knead dough until firm and not sticky. Shape the dough into 8 round dumplings. Add to the pot with allspice berries and scotch bonnet pepper. Stir in chicken noodle soup packets; reduce heat to low and cook for 10 minutes or until noodles are tender and dumplings are cooked through.
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