Homemade Jamaican Chicken Soup

🧂 Ingredients

• 2 lbs Chicken thighs

  bone-in skin on
• 4 cups Butternut squash

  seeded and diced
• 1 cup Corn
• 1 Spanish onion

  sliced
• 2 Garlic cloves

  minced
• 1 Russet potato

  peeled and quartered
• 6 Sprigs of fresh thyme
• 2 Carrots

  peeled and sliced
• 1 Scotch Bonnet Pepper
• 6 Allspice berries
• 8 cups Chicken stock
• Salt & Pepper

  to taste
• Cilantro

  garnish
• 2 cup All purpose flour
• 1/2 cup Water

Instructions

• 1 Preheat oven to 400F.
• 2 Place chicken thighs skin side up on a baking sheet. Sprinkle with salt and
  pepper. Bake for 35 minutes, until chicken skin is light brown and just starting
  to get crispy.
• 3 Let chicken thighs cool for 10 minutes so you can remove the skin by slipping
  them off the thigh meat. Set aside chicken thighs to use later.
• 4 Place chicken crackling exterior skin side up on a baking sheet and return to
  oven for 10-15 more minutes. Skin should be dark brown and crispy before
  removing from the oven.
• 5 In a large dutch oven, add diced squash and chicken stock. Bring to a boil and
  cook for 20 minutes covered with a lid.
• 6 Add sliced onion, potato, garlic, thyme sprigs, carrots, and Scotch Bonnet
  pepper. Simmer on low heat while making the dumplings.
• 7 In a large mixing bowl, add 1 cup flour and a little bit of water to make dough.
  Lightly knead the dough until the consistency is firm and not too sticky. Roll
  the dough in between the palm of your hands to form spherical dumplings.
• 8 Drop the dumplings into your homemade Jamaican Soup and stir.
• 9 Add the Allspice berries, corn and bone-in chicken thighs. Cook for another
  20-25 minutes.
• 10 Remove the spicy pepper and chicken bones from the pot and discard.
• 11 Garnish with fresh cilantro and chicken skin cracker. Serve in large soup bowls.

Nutrition Info