JAMAICAN CHICKEN SOUP (with garlic brats)

Jamaican chicken soup is made in a slightly different way from other chicken soups. I made some and had it with garlic brats on the side. The brats were served on a toasted hotdog bun with lettuce, tomato, cucumber and cheese, and condiments. Quite filling. (^^)
Jamaican chicken soup with garlic brats


‘Soup and sandwiches’ is an American favorite but it’s not that popular in Jamaica. Jamaicans make different types of soups but we rarely take our soups with sandwiches. Some examples of our soups are chicken, fish (fish tea), beef, pork (ham bone), bean (multiple), vegetable and mannish wata (goat head & belly).
Jamaican soups are spicy and really filling because they are cooked with a lot of root vegetables, such as various yams and potatoes, as well as chocho (chayote), corn, beans and dumplings. There is no need for sandwiches to supplement the meal.
I made this Jamaican Chicken Soup, from scratch, without the cock-soup mix that some people often use to flavor the pot. I didn’t include a lot of root vegetables and I omitted the dumplings because I served it with garlic brats. Also, I don’t have any scotch bonnet peppers right now, so that is missing as well. Still, the taste is authentic Jamaican, and Jamerican. Enjoy! ٩(^ᴗ^)و
Chicken (1 large breast, cleaned and cubed,
     or 8 wings, cleaned and jointed with tips removed)
1 medium onion (peeled & chopped)
1 medium stalk of scallion (sliced & chopped)
1 sprig of fresh thyme (stem removed)
     or ½ of a tsp dried thyme leaves
7 cloves of garlic (thinly sliced or crushed)
A 7-inch stalk of celery (halved & chopped)
1 medium carrot (peeled & cubed)
2 small potatoes (peeled & cubed)
½ of a small chocho (peeled, deseeded and sliced)
2 cups of pumpkin (½-inch cubes with skin)
10 to 12 cups of water (room temperature)
½ Tbsp sea salt
¼ tsp crushed red pepper (optional)
In a medium sized pot, add the water, chicken and salt, cover on high heat and bring to boil. As soon as the pot begins to boil, remove the cover and add all the other ingredients. Cover tightly, wait for it to begin bubbling again then open the cover slightly so the steam can escape. Stir occasionally with a wooden spoon to prevent sticking at the bottom. Allow it to cook for 15 minutes more if you used boneless chicken, or 25 minutes more if you used chicken with bones. Add salt & pepper to taste. (Serves 4)

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