Jamaican Chicken Soup with Dumplings
Author: Julie
Prep time: 20 mins
Cook time: 55 mins
Total time: 1 hour 15 mins
Ingredients
  • 2 - 3 pounds chicken (thighs or whole legs work well)
  • 2 cups peeled, seeded and cubed Kabocha squash
  • 1 sliced or chopped onion
  • 2 cloves sliced garlic
  • 1 Russet potato, peeled and quartered
  • 1 cut and quartered turnip (optional)
  • Chicken bouillon (paste or cubes)
  • 5 -6 springs of fresh Thyme
  • 2 medium carrots, peeled and sliced
  • 1 Scotch Bonnet or Habanero pepper (whole)
  • 6 Allspice berries (optional)
  • 8 cups water
  • salt
  • Cilantro for garnish
  • Ingredients for flour dumplings
  • 1 cup all purpose flour
  • salt
  • water
Method
  1. Cut, seed and peel Kabocha squash. You will use only 2 cups of cubed Kabocha squash. Set aside.
  2. In a large pot, add a little canola or safflower oil, and lightly brown the chicken. Add the squash and 8 cups of water. Bring to a boil and cook for 20 -30 minutes.
  3. Add sliced onion, potato, garlic, Thyme sprigs, carrots, (turnips and chayote, optional), chicken bouillon, and Scotch Bonnet or Habanero pepper. Continue cooking while you make the flour dumplings.
  4. In a mixing bowl, add 1 cup flour and a little water at a time, to make the dough. Lightly knead the dough until the consistency is firm and not too sticky. If it's too sticky, add some more flour. Roll the dough in between your palms, to make the dumplings. Don't worry about how they look. They aren't very pretty.
  5. Drop the dumplings into the soup and stir.
  6. Add the Allspice berries
  7. Cook the soup for another 20-25 minutes.
  8. Remove the pepper before serving. If you use a Scotch Bonnet pepper, I suggest occasionally tasting the soup, and remove the pepper at desired heat.
  9. Garnish with Cilantro and serve
Notes
Enjoy!
Recipe by Gourmetcentric at https://gourmetcentric.com/2016/04/jamaican-chicken-soup-dumplings/