Description
This hearty chicken and vegetable soup is perfect for chilly days.
Ingredients
Scale
- 1 kg bone-in chicken pieces, rinsed
- 2 liters water
- 2 stalks scallions, chopped
- 3 cloves garlic, minced
- 1 medium onion, chopped
- 2 carrots, peeled and chopped
- 2 celery stalks, chopped
- 1 cup pumpkin or squash, peeled and diced
- 1 cup potatoes, peeled and diced
- 1 cup yam or sweet potato, peeled and diced
- ½ cup dumplings (optional)
- 2 sprigs thyme
- 2 sprigs parsley
- 1 scotch bonnet pepper (whole for flavor, optional)
- 1 tsp allspice (pimento berries)
- Salt and black pepper to taste
Instructions
- Boil chicken: In a large pot, combine chicken and water. Bring to a boil, skimming off foam.
- Add aromatics: Stir in scallions, garlic, and onion. Simmer 10 minutes.
- Add vegetables & seasonings: Add carrots, celery, pumpkin, potatoes, yam, thyme, parsley, scotch bonnet, and allspice.
- Simmer: Cover and cook for 40–50 minutes until chicken and vegetables are tender.
- Optional dumplings: Add dumplings in the last 10 minutes of cooking.
- Season: Remove scotch bonnet before serving. Adjust salt and pepper. Serve hot.
Notes
- This recipe can be adjusted to include any vegetables you have on hand.
- The scotch bonnet pepper can be removed before serving if a milder flavor is desired.
- Prep Time: 15 minutes
- Cook Time: 1 hour
- Category: Main Course
- Method: Stovetop
- Cuisine: Caribbean
Nutrition
- Serving Size: 1 bowl
- Calories: 350
- Sugar: 5g
- Sodium: 500mg
- Fat: 10g
- Saturated Fat: 3g
- Unsaturated Fat: 5g
- Trans Fat: 0g
- Carbohydrates: 45g
- Fiber: 8g
- Protein: 25g
- Cholesterol: 70mg