Jamaican Chicken Soup
Recipe by: Briana
Preparation Time: 20 minutes
Cook Time: 90 minutes
Serves: 4 to 6
Ingredients:
- 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
Dumplings:
- 1 cup (250 mL) all purpose flour
- 1/2 tsp (2 mL) salt
- 1/2 cup (125 mL) water
Steps:
- 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.
- 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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