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Caribbean Inspired Chicken Soup

Some of you are probably reading this title thinking "erm... whats that?" lol. This is literally just a Caribbean Chicken Soup recipe, Jamaican to be precise, however because I am not caribbean and don't want no heat from anyone who is and that decides to point out my soup isn't, I thought it would be better to just say "inspired".

Now that all the formalities are out of the way, lets get straight to the recipe and why... 

Hubby came down with a head cold recently and it just seemed to linger and with me being pregnant and expecting a winter baby, I couldn't risk catching it. Even though I didn't catch it thank God, I made sure I kept my immune system up by taking my vitamins, making high vitamin C smoothies and drinking homemade honey, lemon and ginger tea and made the soup for the both of us. 

Due to popular demand via Instagram and as it is cold and flu season, it would be selfish of me to not share this soulful recipe. So if you have a stubborn lingering head cold or the back of your throat is starting to tickle, try my Caribbean Inspired Chicken Soup. Great for vegans and vegetarians too, just skip the chicken step. 


Prep Time: 15 mins

Cooking Time: 1 hour 

Serves: 6/8


Ingredients: 

4/6 Chicken Thighs 

1 Red Onion 

1 small Pumpkin or Squash 

1 Sweet Potato

2 Small Potatoes 

2 Small Carrots 

2  Vegetable Stock 

3 Garlic Cloves 

2 inch Ginger 

2 Scotch Bonnet Peppers (or as many you can manage)

2tbsp Chicken Seasoning 

1 Lemon

Dry Mixed Herbs

Salt and Pepper

Fresh Thyme 

2 tbsp Ketchup

1 tbsp Honey or Agave

50g Gluten free flour

Olive Oil

Oil to shallow fry. 

Water



What you'll need:

Sharp Knife

Chopping Board 

Large Mixing Bowl 

Small Mixing Bowl

Frying Pan/Wok

Large Pot

Grater

Large Jug



Method:  

Prep your soup by chopping all your veg into medium sized chunks. Rinse thoroughly 

and set aside. Slice the scotch bonnet peppers, mince or chop the garlic, peel and grate the ginger

and also set aside.

In a large bowl, clean your chicken thighs by rinsing with water and rubbing two lemon halves

onto the flesh, leave for 10 mins then rinse off. 

Season chicken with dry herbs, thyme sprigs, chicken seasoning, half of the garlic, half of the grated ginger, then salt and pepper.

Heat up the pan with oil and and shallow fry chicken till both sides have browned. 

Add browned chicken thighs into pot and set aside. 

Add the vegetable stock into a large jug or bowl and pour in 4 cups of boiling hot water. Mix thoroughly with a spoon and add to the pot of chicken thighs.  

Place pot on a medium heat, add the chopped veg, garlic, ginger, thyme sprigs, scotch bonnet, ketchup, honey and season with salt and pepper if needed. 

Mix thoroughly and boil for 45 mins. Soup level should be above all the ingredients add more boiling water if needed. 

Whilst your soup is boiling away make your dumplings by adding the flour into a bowl. Slowly and carefully add drops of water and mix until the flour turns into a dough.

Kneed dough with hands for 5 minutes until dough is firm, if sticky, you've added too much water, so add more flour and kneed.

Take small sections of dough and roll into a ball with your palms and then into long dumpling shapes. (Think cocktail sausage shape lol). 

Finally, once theres about 15 minutes left to boil on your soup, all the veg has softened and chicken is falling off the bone. You can add your dumplings cooking everything down for the last final 15 minutes or more if needed. 

Serve with bread of your choice or enjoy on its own. x


Did you make this recipe?

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©Alexis Adjei 2020.

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