Jamaican Chicken Soup
A bright, comforting chicken soup that balances bold flavors with nourishing vegetables, perfect for any occasion.
Ingredients
Main Ingredients
- 1 lb chicken (cut into pieces) Can use thighs or a mix of dark and white meat.
- 4 cups chicken broth Use good bouillon diluted with water if broth is pricey.
- 2 medium carrots (sliced)
- 2 stalks celery (chopped)
- 1 medium onion (chopped)
- 3 cloves garlic (minced)
- 1 inch ginger (grated)
- 1 whole Scotch bonnet pepper Remove before serving for less heat.
- 1 tsp thyme
- to taste Salt and pepper Adjust according to preference.
- 2 cups pumpkin or butternut squash (cubed) Butternut squash is sweeter.
- 1 cup corn (fresh or frozen) Seasonal corn is best but frozen works great.
- 2 green onions (chopped) Use as garnish.
- 1 lime (juiced) Adds brightness at the end.
Instructions
Preparation
- In a large pot, heat a little oil over medium heat and add the onions, garlic, and ginger. Sauté until softened.
- Add the chicken pieces and brown on all sides.
- Pour in the chicken broth and bring to a boil.
- Add the carrots, celery, pumpkin, corn, thyme, and Scotch bonnet pepper. Season with salt and pepper.
- Reduce heat to a simmer and cook for about 30 minutes or until the chicken is cooked through and the vegetables are tender.
- Remove the Scotch bonnet pepper before serving.
- Stir in lime juice and garnish with chopped green onions. Serve warm.
Notes
For storage, cool completely, then refrigerate up to four days or freeze in portions for up to three months. Reheat gently on the stove for best texture.