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Jamaican Chicken and pumpkin soup

Course Main
Cuisine Caribbean
Prep Time 15 minutes
Cook Time 50 minutes
Total Time 1 hour 5 minutes
Servings 6
Calories 576 kcal
Author Imma

Ingredients

  • 3 pounds or more chicken thighs cut in chunks
  • 1 medium onion diced
  • 2 teaspoons minced garlic
  • 2 Teaspoons Fresh thyme
  • 1 Scotch bonnet pepper
  • 1 teaspoon smoked paprika
  • 1 bay leaf
  • 5 cups broth/water or more
  • 2-3 Green Onions diced
  • 1 teaspoon all spice
  • 1 Chayote cut in large chunks
  • 1 plantain cut in chunks
  • 2-3 cups butter squash cut in large chunks
  • 1-2 carrots cut in large chunks
  • 2-3 Tablespoons parsley optional
  • 1 flavored packet cock soup
  • Salt and pepper to taste

Instructions

  1. Heat up a pot or Dutch oven with oil , then add onions, green onions, garlic, thyme, all spice, Bay leaf; scotch bonnet pepper or hot sauce to the skillet. Stir for about 3 minutes to get the aromatics going. Then add chicken, salt and pepper. Then stir for about a minute.
  2. Followed by water or broth to the pot.
  3. Then throw vegetables: plantains, squash, chayote plantains, carrots and cock bouillon, salt according to preference

  4. Cover and cook on for about 30 minutes.
  5. Remove and serve with bread