Jamaican Chicken Soup...the Cure?



Jamaican Chicken Soup

½ Chicken (cut up in 8 Pieces)

2 sprig. Thyme

½ lb. Yellow Yam

2 Irish Potatoes

1 stlk. Scallion

1 pkt Jamaican Chicken Noodle or Cock Soup

4 Pimento Berries (Allspice)

1 tblsp. Salt

1 Cho Cho (Christophine) (cut up into 1 inch pieces)

2 lb. Pumpkin Squash (cut up into 1 inch pieces)

1 oz. Butter

Method:

In a stock pot, add three quarts of water and then add salt to taste. Bring water to a boil then add chicken, pumpkin, and cho cho together. Boil for 30 minutes.

Peel the skins off the yellow yam and potatoes and wash these root vegetables in cold water to remove the dirt. Cut each vegetable into four slices and then add them to the pot.

You can add spinners (small dumplings) to the soup at this time if you wish.

The fire should be turned to high at this point. Boil for 15 minutes.

Now you can add the rest of the ingredients to the pot, turn the fire down to medium, and cook for another 10 minutes. Then simmer for another 5 minutes.

Check the yellow yam to make sure it is soft. If not, cook until it becomes soft but not mushy.

TIP: You can speed up the time to prepare this chicken soup by slicing the yellow yam into thin slices.

Return to Jamaican Cooking from Jamaican Chicken Soup