Jamaican Chicken and Pumpkin Cup of Soup

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Jamaican Chicken and Pumpkin Cup of Soup

Recipe
1 pound(s) chicken
1/4 cup(s) Grace White Cane Vinegar
14 cup(s) water
1 pound(s) pumpkin
1 medium carrot
2 clove(s) garlic
1 1/2 cup(s) counter flour
1/2 cup(s) water
1/8 teaspoon(s) salt
2 medium Irish potatoes
1 pound(s) yellow yam
1 packet(s) Grace **bleep** Soup Mix
1 stalk(s) escallion
1 sprig(s) thyme
1 1/2 teaspoon(s) salt
6 whole pimento berries
1 whole scotch bonnet pepper


Easy Homemade Chicken Soup Directions
Clean and wash chicken in a vinegar and  water solution (using 4 cups of water).
Cut chicken into bite size pieces, peel and dice pumpkin and carrot, crush garlic.
Pour water in a pot and put to boil. Add chicken, pumpkin, carrot and garlic, cook for about 40 minutes.
Combine flour, salt and water, mix well and knead to make a smooth dough, cover and set aside.
Peel Irish potatoes and yellow yam, cut in bite size pieces and add to the boiling soup.
Divide dough into six pieces, use to make spinners, add to the soup.
Add Grace **bleep** Soup Mix and stir into the soup along with the escallion, thyme, salt, pimento berries and scotch bonnet pepper.
Stir the mixture, cover and leave to simmer for a further 15 minutes.

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